How to keep your garlic fresh and make the most of it in the kitchen.
Store scapes upright in a glass with a small amount of water, like fresh-cut flowers, to extend fridge life by several days.
Moisture speeds up decay. Wash scapes just before use, not before storing.
Blend roughly chopped scapes with olive oil, parmesan, lemon juice, and pine nuts or walnuts. Toss with pasta, spread on bread, or stir into soups.
Toss whole scapes with olive oil and a pinch of salt. Grill over high heat 3–5 minutes, turning once, until slightly charred and tender. Finish with a squeeze of lemon.
Cold temperatures trigger sprouting. Keep whole bulbs at room temperature in a well-ventilated spot out of direct sunlight.
Our hardneck varieties (German Extra Hardy, Chesnok Red) have a shorter shelf life than softneck supermarket garlic — typically 4–6 months — but significantly more complex flavor.
Slice off the top of a whole head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast at 400°F for 40 minutes until golden and soft. Squeeze onto bread or stir into mashed potatoes.
Gently warm peeled cloves in olive oil over very low heat for 20–30 minutes. Strain, refrigerate, and use within two weeks for dipping, drizzling, or sautéing.