Mar 8

Get Ready for Garlic Scapes

Nothing says spring more than the arrival of garlic scapes. Farmers Dave and Loretta Fresquez from Monte Vista Organic Farm in Espanola, New Mexico have discovered a way to enjoy their incredible taste year-round. Dried Garlic Scape Powder – YUM!

Farmer Dave, me and Bob Ross - my host on KSFR 101.1 FM's "Gardens, Food & Santa Fe" broadcast live from the Farmers Market

Farmer Dave, me and Bob Ross - my host on KSFR 101.1 FM's Gardens, Food & Santa Fe broadcast live from the Farmers Market

Here’s Dave’s special recipe:

Pick garlic scapes (spring garlic) early in the season while their stalks are light green. Wash and dry the scapes and chop them into 1/4″ pieces. Place in food dehydrator and dehydrate for 6-8 hours. Remove from dehydrator and run through vitamix juicer to turn into powder. To store, place in sealable container and freeze.

Dried Garlic Scapes

Dried Garlic Scapes

The result is incredible! I tasted the powder mixed in with fresh goat cheese (OMG!), but the uses are limitless. Try sprinkling it on garlic bread or cooked grains, add to soups and sauces, use as a season for grilled seafood or chicken, add to aioli, guacamole… you’re only limited by your own imagination.

What are YOUR favorite foods and methods for preserving?

Eat Clean, Live Well!

Terry Walters



  1. Posted March 8, 2010 at 2:45 pm | Permalink

    This is great! We learned a whole bunch about garlic and scapes this weekend at the NOFA conference from Wayne’s Organic Garden here in Oneco CT. He shared his scape pesto recipe and and how to make garlic powder…Scape powder sounds great too! Are there such things as onion scapes? In our garden, we get funky looking scape looking stems with tiny onion blooms on top..they’re very tough though..We sometimes chop them up small for salads and soups. DO you recommend a certain type or brand of dehydrator? Thanks, Terry!

  2. Posted March 9, 2010 at 10:50 pm | Permalink

    Hi Evelyn,

    I was so hoping to be able to attend the NOFA Conference this past weekend. I’m jealous! I did, however, talk to Wayne at the Coventry Farmers Market the other weekend (love his watercress!) and would have loved to attend his session. There are spring onions and I would imagine what words for scapes would work for onions, too. That said, I’ve not tried. So, if you do, please write back and share your success with the rest of us. One of the most important things Farmer Dave from Santa Fe reiterated was that the scapes had to be very new – picked before they become darker green and tough. That might make a difference with the scapes in your garden. Here’s a great article that tells about dehydrators’ many features to help you select the model best for your needs.

    Good luck and I look forward to hearing back from you!

  3. Posted June 20, 2017 at 11:57 am | Permalink

    What temperature do you dehydrate the Garlic Scapes and for how long? Thanks – Janet

  4. Posted June 20, 2017 at 12:04 pm | Permalink

    Hi Janet,

    Length of time will vary depending on how thick and juicy your scapes are, but I like to dehydrate mine at 115° and then check them. They usually take 6-8 hours, although I’ve had a batch or two that have taken nearly 10. Enjoy!

  5. Posted June 21, 2020 at 11:59 am | Permalink

    I found that if I par boil my scapes they dehydrate faster and were easier to grind. I don’t think I lost any flavor. Had a friend who didn’t par boil and they took days to dehydrate. She wasn’t impressed. I love mine!!! Your thoughts??

  6. Posted June 21, 2020 at 12:23 pm | Permalink

    I always intend to dehydrate mine, but by the time I grill some, make pesto, and add them to dishes, I never have enough left! I would imagine that if they were picked a little late, they’d be firmer and less appealing to dehydrate than if they had been picked right when they came out at their tender best. I’ll keep the par boiling idea in mind, however, for future harvests. Either way, I’m never disappointed. They are delectable!

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