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Garlic is a close relative of onions, scallions and leeks. The garlic is the bulbous part of the plant that sits on the ground. The scape is the "flower" of the garlic plant and has a mild garlic flavor. Garlic can be quite pungent, but the flavor mellows and sweetens a bit when it is cooked. The garlic bulb is split into cloves. In order to easily mince a clove, smash it under a knife, remove the papery "skin" and mince. You can interchange garlic scapes in recipes that call for garlic.
QUICK IDEAS: mince into a salad; rub the salad bowl with the garlic before adding the salad and tossing
How To Roast Garlic:
from Thug Kitchen

1)Heat oven to 400 degrees.

2)pull off the extra layers of paper around the bulb of garlic, you want the bulb to still stay in one piece. 

3)Slice the top 1/4 inch right off the bulb of garlic to expose the tips of the inner cloves. 

4)wrap the whole thing up in tin foil and drizzle 1/2 teaspoon olive oil over the top before you close it up. Roast in the oven until the cloves look golden and smell delicious, about 40 minutes. 

5)let it cool for a bit and then squeeze out as many cloves as you need. It will keep for at least 2 weeks in the fridge.

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