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PART
A small pinch packs a big punch. Drying the garlic scapes concentrates their flavour, making this seasoning incredibly versatile.
If you’re wondering what to do with a bundle of fresh garlic scapes, garlic scape salt is one of the easiest and most practical ways to preserve them. It captures their fresh garlic flavour in a shelf stable seasoning you’ll be reaching for long after scape season is over.
Every year, garlic scapes seem to arrive all at once. While they’re fantastic tossed into a batch of garlic scape pesto, there’s only so much pesto one fridge can hold. That’s where this garlic scape salt recipe comes in. By blending fresh scapes with salt and drying them low and slow in the oven, you end up with a vibrant green seasoning that’s packed with concentrated garlic flavour and ready for months of everyday use.
A pinch can wake up roasted vegetables, potatoes, eggs, grilled meats, and even a bowl of popcorn. Think of it as a practical way to stretch garlic scape season long after the farmers’ market bins are empty. And if you’re lucky enough to have an abundance of scapes, my garlic scape butter is another favourite. Slathered on warm bread or melted over perfectly cooked steaks, seafood, and vegetables, it’s a simple way to make the most of this short but highly anticipated season.
✳︎ Why You’ll Love This Garlic Scape Salt
- A smart way to preserve garlic scapes before they disappear for the season.
- Concentrated garlic flavour in a versatile seasoning you can use on just about anything.
- Made with only two ingredients and a low oven.
- Stays fresh for months when stored properly.
- Makes a thoughtful homemade gift for gardeners, food lovers, and garlic enthusiasts.
What Is Garlic Scape Salt?
Garlic scape salt is exactly what it sounds like: fresh garlic scapes blended with salt and dried until they’re completely moisture free. You end up with a vibrant green seasoning that’s packed with concentrated garlic flavour.
Think of it as a fresher, more seasonal version of garlic salt. The flavour is savoury and garlicky, but it also has the mild, slightly grassy notes that make garlic scapes so unique in the first place. Once dried, those flavours become even more pronounced.
If you’re staring at a pile of garlic scapes and wondering how you’re going to use them all before they go bad, this recipe is a great place to start. It preserves their flavour, takes very little effort, and gives you something you’ll actually use for months to come.
Ingredient Notes
Garlic Scapes
Look for garlic scapes that are firm, bright green, and free of yellowing or soft spots. Both the stalk and the tender curled tip can be used for this recipe. Since garlic scapes are the star of the show, fresher is definitely better.
Their flavour is milder than raw garlic, with a fresh, slightly grassy quality that becomes more concentrated as the salt dries.
Salt
Coarse kosher salt or coarse sea salt works best here. The larger crystals blend easily with the garlic scapes and help absorb moisture as the mixture dries.
If you prefer a finer garlic scape salt, you can pulse it again after drying. Just make sure the mixture is completely dry first to keep it free flowing and prevent clumping during storage.
Find the full ingredient list and exact measurements in the recipe card below.
Helpful Tips Before You Start
- The key to a long lasting garlic scape salt is removing as much moisture as possible. The finished mixture should feel completely dry and no longer clump when squeezed between your fingers.
- Keep the oven temperature low. You’re drying the garlic scapes, not roasting them. This helps the salt stay vibrant green instead of turning brown.
- Stir the mixture occasionally as it dries to encourage even moisture removal and prevent damp spots.
- For the best flavour and storage life, allow the salt to cool completely before transferring it to a jar or container.
Andrea Says
Drying time can vary depending on your oven and the moisture content of the garlic scapes, so use texture rather than the clock as your guide.
How to Use Garlic Scape Salt
Once you have a jar of homemade garlic scape salt in the pantry, you’ll be surprised how quickly it becomes part of your regular cooking routine. Anywhere you’d use salt and a little garlic flavour is fair game.
- Sprinkle it over roasted vegetables, crispy potatoes, or grilled corn straight from the barbecue.
- Use it to season seared steaks, grilled chicken, baked pork chops, or seafood before cooking, or add a pinch just before serving.
- Shake it over scrambled eggs, fried eggs, omelettes, or avocado toast.
- Toss it with freshly popped popcorn for a savoury snack.
- Add a pinch to buttered pasta, steamed rice, or grain bowls for an instant flavour boost.
- Stir it into softened butter to create a quick garlic butter for bread, vegetables, or grilled meats.
Storing Garlic Scape Salt
Once completely cooled, transfer the garlic scape salt to an airtight jar or container. Store it in a cool, dry place away from direct sunlight and heat.
As long as all the moisture has been removed during drying, your garlic scape salt should keep well for up to 6 months. If you notice any clumping, it’s often a sign that moisture has found its way into the container.
For the best flavour and texture, always use a clean, dry spoon when scooping from the jar and keep the container tightly sealed between uses.
Frequently Asked Questions
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Garlic Scape Salt
Ingredients
- 1 cup garlic scapes (about 100 g or 10-12 scapes) (roughly chopped)
- 1.5 cups coarse kosher salt or sea salt (about 300 g)
Instructions
- Preheat your oven to its lowest setting, ideally 170°F (75°C).
- Add the garlic scapes and salt to a food processor. Pulse until the scapes are finely minced and evenly distributed throughout the salt. The mixture should resemble damp green sand.
- Spread the mixture in an even layer on a parchment-lined baking sheet.
- Bake for 2 to 3 hours, stirring every 30 to 45 minutes, until the mixture is completely dry and crumbly.
- Remove from the oven and let cool completely.
- Transfer to an airtight container and store in a cool, dry place.
Notes
Nutrition
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