Allium sativum - HerbWorld

HERBALPEDIA 

GARLIC 

from the underground bulb. The leaves are 

thin, narrow, flat, gray-green, straight, pointed. 

The fruit are small black seeds, although small 

bulbs may also develop and can be planted. The 

bulbs are globe-like, containing 8-20 individual 

cloves, surrounded by a white, sometimes pink, 

paperlike covering. Blooms from June to July 

Allium sativum 

[AL-ee-um sa-TEE-vum] 

Family: Liliaceae 

Pharmaceutical Name: Bulbous Alli Sativi 

Names: ail commun (French); Knoblauch 

(German); knoflook (Dutch); ai, aglio (Italian); 

alho (Portuguese); ajo commún (Spanish); 

vitlök (Swedish); tschesnok (Russian; suan, da 

suan (Chinese); Rasona (Sanskrit); Lasan 

(Hindi); ninniku (Japanese); toum (Arabic); Ail 

De Cuisine, Bawang Poetih, Bawang Puteh, 

Cropleek, Cultivated Garlic, Hsiao Suan, Lai, 

Lasan, Poor Man's Treacle, Rosina, Samersaq, 

Sarimsak, Sir, Suan, Thum; taisan (Japanese); 

taesan (Korean) 

Description: Grows in grasslike clumps with 

a height of 1 foot and a width of 6 inches. The 

flowers are small, rose-white or green-white, 

clustered in 3-4 inch globes, on tall stems rising 

Cultivation: An annual germinating in 1-3 

weeks. Space 6-10 inches apart. Prefers rich 

soil with a pH of 4.5 to 8.5 and full sun. Heat 

develops the best flavor. Plant seed in the fall. 

Plant individual cloves with pointed ends up, in 

early spring or fall in areas where the ground 

does not freeze. Outer cloves produce the best 

quality. Planted in March, they will be ready to 

harvest in July or August. Harvest after the 

blooms die down, then sun-dry for a day. 

Garlic brands hanging on the wall are an 

attractive and handy way to store them. Soak 

the long stems in water for a few hours, then 

tightly braid a few bunches together. Flowers 

that hold their shape when they dry (like 

statice) can be braided in too for decoration. 

History: Garlic’s common name describes its 

leaves and use from the Anglo-Saxon gar 

(lance) and leac (leek or pot-herb). Grown in 

the Mediterranean and central Asia for 

centuries, garlic was widely used as medicine 

by the ancients. It was found in King Tut’s 

tomb and was eaten for endurance by the slaves 

who constructed the great Cheops pyramid. 

Garlic was placed by the ancient Greeks on the 

piles of stones at crossroads as a supper for 

Hecate while garlic and onion were invocated 

as deities by the Egyptians at the taking of 

oaths. Among the ancient Greeks, persons who 

partook of it were not allowed to enter the 

temples of Cybele though they thought it 

effective against sterility. Greek wrestlers 

would chew a few cloves of garlic before 

fighting bouts to give themselves strength and

courage. The East Indian herbalist Charaka 

said in the first century A.D. that garlic would 

be worth its weight in gold, if it weren’t for its 

smell. Garlic has been used by rich and poor 

alike through the years to keep away disease, 

evil spirits, moles and racing competitors. It 

was a main ingredient in the “Four Thieves 

Vinegar” used by 4 Marseilles thieves who 

confessed that “garlek” protected them while 

they robbed plague victims’ bodies. There is a 

superstition in some parts of Europe, that if a 

morsel of the bulb be chewed by a man running 

a race it will prevent his competitors from 

getting ahead of him and Hungarian jockeys 

will sometimes fasten a clove of garlic to the 

bits of their horses in the belief that any other 

racers running close to those baited, will fall 

back the instant they smell the odor. In the 

early 18 th century, it was used by French priests 

to protect themselves from a highly contagious 

fever in London’s poor sections. European 

doctors in World War 1 and World War II 

applied sterilized swabs of sphagnum moss and 

garlic to dress wounds and prevent gangrene. 

Constituents: allyl sulfide, allicin, alliin, 

enzyme alliinase, Vitamins A, B1, B2 and C, 

nicotinic acid, thiamin, riboflavin, minerals 

(magnesium, phosphorus, potassium) 

Properties: yang tonic and a stimulant, 

diuretic, alterative, digestant, carminiative, 

expectorant and parasiticide, antiseptic, antimicrobial, 

diaphoretic, cholagogue, 

hypotensive, anti-spasmodic, anthelmintic, 

anti-catarrhal, pectoral, rubefacient, vulnerary 

Energetics: acrid, warm 

Meridians/Organs affected: 

spleen, stomach, colon 

lungs, kidney, 

Medicinal Uses: It stimulates metabolism, 

and is used both for chronic and acute diseases; 

has both tonic and alterative properties; 

counteracts lower back and joint pains, arthritis 

and rheumatism. It also treats weak digestion, 

genito-urinary diseases, lung and bronchial 

infections and mucous conditions. In Ayurveda 

it is considered a rejuvenative for both kapha 

(water) and vata (air). Garlic cloves may be 

taken internally both as a preventative and as a 

treatment for all intestinal worms. Blend with a 

little sesame or olive oil, it may be used 

externally. However, its strong odor may repel 

humans as well as parasites. A single dose is 

three to five cloves in infusion or taken raw. 

This is repeated three to six times a day until 

the problem is resolved. Garlic is good for 

amoebic dysentery. Enemas of garlic are also 

helpful. It is an effective antibiotic for 

staphylococcus, streptococcus and salmonella 

bacteria and is effective against bacteria that 

are resistant to standard antibiotic drugs. It is a 

good antifungal for the treatment of candida 

albicans yeast infections. For the treatment of 

pinworms, it should be made into a paste with 

olive oil or the bruised clove inserted directly 

into the rectum. For vaginitis and leucorrhea, 

one or two bruised cloves wrapped in muslin 

are inserted into the vagina. As an oil or 

vinegar, it can be used to treat ear and mouth 

infections. Researchers noted some success in 

treating deep fungal infections, whooping 

cough, lead poisoning, and some carcinomas. 

Even appendicitis was improved in a number of 

studies. Studies of factory workers found that 

garlic not only detoxified harmful levels of lead 

from the blood, it seemed to prevent its 

accumulation in the first place. Subjects who 

ate garlic for six months found that their “bad” 

LDL cholesterol and triglyceride levels went 

down, while their “good” HDL cholesterol 

levels increased. Garlic also helps normalize 

systolic blood pressure levels and can sustain 

them up to 24 hours. Many cultures turn to 

garlic to control mild diabetes. The natural 

killer cells of the immune system are 

dramatically activated by garlic. The fresher 

the garlic, the better it works. Garlic oil 

capsules work better than dried garlic powder. 

Combinations: 

Microbial infections: Echinacea 

Dosage: a clove should be eaten three times a 

day or use garlic oil capsules taking 3 once a

day as a prophylactic or three times a day when 

an infection occurs. 

Homeopathy: Homeopaths use Allium sativum 

for colitis, tuberculosis, painful constipation, 

bronchitis, painful breasts, and skin eruptions 

during the menses. The remedy is more 

effective for meat eaters than for exclusive 

vegetarians. 

TCM: Expels internal cold and internal 

dampness. 

Actions/Indications: Kills parasites: for 

hookworms and pinworms, and, in combination 

with other herbs, for other types of intestinal 

parasites. Relieves toxicity: for diarrhea, 

dysentery, consumption, and sudden coughing. 

Used to prevent influenza and for treating food 

poisoning from shellfish. 

Major Combinations: With Bing Lang, He Shi, 

and Ku Lian Gen Pi to dislodge and expel 

hookworms and roundworms. Applied 

topically with sesame oil for toxic swellings. 

With rice gruel for consumption. Applied 

topically as a poultice with Mang Xiao and Da 

Huang for acute Intestinal abscess. 

Dosage: fresh cloves: 3-5 per day; taken raw in 

food, or in capsules. External: puree of fresh 

garlic cloves can be applied to abscesses as an 

antiseptic and healing agent, also to ringworm 

on the head; for athlete’s foot, apply liberally to 

infected area and wrap well with a clean, dry 

cloth for 1-2 hours, then remove and wipe away 

excess garlic with dry cloth. 

Contraindication: excessive use of garlic is 

said to be harmful to the eyes, cause dizziness, 

and scatter energy; it is said to cause ascending 

fire energy 

Incompatible: honey 

Flower Essences: For those who are fearful, 

weak or easily influenced, prone to low vitality. 

Garlic flower restores wholeness for such souls, 

helping them to consolidate and unify the astral 

body, and to bring it into greater harmony with 

the physical and etheric bodies and the spiritual 

ego. 

Aromatherapy: 

EXTRACTION: Essential oil by steam 

distillation from the fresh crushed bulbs. 

CHARACTERISTICS: A colorless to pale 

yellow mobile liquid with a strong, unpleasant, 

familiar garlic-like odor 

USE: Due to its unpleasant and pervasive 

smell, the oil is not often used externally. 

However, the capsules may be taken internally 

for respiratory and gastro-intestinal infections, 

urinary tract infections such as cystitis, heart 

and circulatory problems, and to fight 

infectious diseases in general. The oil is made 

into capsules and also included in many health 

food products mainly to help reduce high blood 

pressure and protect against heart disease. 

Extensively employed as a flavor ingredient in 

most major food categories. 

Toxicity: Pregnant women should use in 

small amounts as garlic is a mild 

emmenagogue. Large doses occasionally cause 

indigestion and some reports claim they make 

the eye more sensitive to light. Babies could 

get colic if used by nursing mothers. 

Ritual Uses: In the home, braids of garlic 

guard against evil, repel thieves, and turn away 

the envious. And of course, garlic protects 

against vampires. It is a very effective blessing 

for new homes. Garlic cloves were once placed 

upon cairns, small piles of stones heaped at the 

intersections of paths and roads, in order to 

give honor to Hecate. Moslem lore holds that 

garlic and onion rose from the spots where 

Satan’s feet first touched the earth. Garlic was 

treated by the Egyptians as divine, and was 

included in oath-taking. Homer believed that 

Ulysses used garlic when he and his men 

escaped from Circe’s anger. It may be included 

in ritual breads eaten in Hecate’s honor. 

Cosmetic Uses: Rich in alkaline salts and 

sulphur compounds, garlic is a blood purifier 

and keeps the skin clear of spots and pimples.

The juice added to warm lard or olive oil and 

applied to a spotty skin or where there is 

soreness, will bring about rapid healing. 

Recipe: Break up a bulb into several cloves 

and place in a saucepan with 1 lb of lard and 

heat gently for 30 minutes. Leave for several 

hours after turning off the heat, then add ½ oz 

beeswax and slowly reheat. Remove the garlic 

cloves and pour into screw-top jars to solidify. 

Use as a nightcream. 

Other Uses: Research shows that garlic 

sprays kill cabbage white and ermine moth, 

onion fly larvae, mole crickets, pea weevils and 

field slugs and deter aphids and Japanese 

beetles. 

Bug Formula: 3 oz garlic, chopped, 2 tsp 

mineral oil, 1 pint water, 1 oz oil-based hand 

soap, water to dilute 

Soak garlic in oil for 1 week. Then 

dissolve soap into water and mix in the garlic 

oil. Strain out garlic. When ready to use, dilute 

1 part in 20 parts water and spray on plants. 

The soap can be replaced with ½ oz of liquid 

all-purpose, bio-degradable soap. 

Culinary Use: One of the most popular 

flavoring herbs in the world, garlic is 

incorporated into butters, vinegars, salts, dried 

seasoning, salad dressings, soups and main 

dishes. The Chinese even prepare a honeyed 

garlic. Fresh cloves have the best flavor. 

Peeling garlic is a simple task. To peel just a 

few cloves, place the flat side of a heavy knife 

over a clove and rap your fist smartly down 

onto the blade. You can then easily slip off the 

skin. You’ll learn quickly just how much force 

to use—too much and the garlic is mashed; you 

just want to break the seal of the skin. To 

ensure ending up with a whole perfect clove, 

simply nip off the ends of the clove and strip 

away the peel with the knife edge. To peel 

several cloves at a time, drop the unpeeled 

cloves in boiling water for 30 seconds, rinse 

under cold water, drain, and peel the skins off 

easily. Once clove of garlic will yield 

approximately one teaspoon minced. To mince 

garlic peel the clove and then lay it on your 

working surface. Slice it into pieces and then 

chop until you have achieved the size mince 

you wish. When you want to soften cloves so 

they are easier to crush, sprinkle on a little salt. 

Avoid powdered garlic, which has rancid 

undertones. When you cook with garlic, the 

amount of medicinal properties left corresponds 

to how strong it tastes. 

Fresh garlic may be creamy white or 

have a purplish-red cast and it should be plump 

and firm, with its paperlike covering intact, not 

spongy, soft or shriveled. Fresh garlic keeps 

best in a cool, dry place with plenty of 

ventilation. It should not be refrigerated unless 

you separate the cloves and immerse them in 

oil, either peeled or unpeeled. If the garlic isn’t 

peeled, the cloves will hold their firmness 

longer, but peeling will be more difficult. 

Fresh garlic which is held in open-air storage 

for any length of time will lose some of its 

pungency and may even develop sprouts. The 

garlic is still usable, but will be somewhat 

milder and more will be needed to achieve the 

same strength of flavor in a dish being 

prepared. 

Garlic scapes have a subtle garlic flavor 

and a tender-crisp texture. Use the first 12 

inches or so from the bottom (cut) end of the 

scape. As it gets later in the garlic season, the 

scape becomes tough and you may want to peel 

it before you chop. Garlic Scape Ideas: 

You can add sliced scapes to any stir fry recipe. 

Slice and sprinkle over any pasta, or slice and 

cook them in almost any sauce recipe. 

Great in guacamole and fresh salsa, too. Chop 

and add to softened cream cheese. -Add 

chopped fresh scapes when serving a light 

garlic soup; can also add them to buttered, 

French bread floated on the soup. Use them as 

you would green onions. Good in salads, on 

bruschetta, pizza. An excellent addition to 

stocks....and much Asian cuisine. Put in Thai 

chicken/basil/coconut soup. 

In India it is eaten by everyone except 

by very puritanical sects who fear its reputation 

as an aphrodisiac, or by strict vegetarians who 

believe that in uprooting a garlic bulb from the 

ground they may accidentally kill an insect.

Recipes: 

Rosemary and Garlic Burgundy 

4-5 sprigs of rosemary 

4 cloves garlic, peeled and halved 

1 ½ cups Burgundy 

Place rosemary and garlic in a 1 pint jar. 

Pour wine over and cover. Store in a cool, dark 

place for at least 2 weeks before testing flavor. 

Use ½ cup with 3 Tbsp olive oil, 1 Tbsp lemon 

juice and 1 tsp freshly ground black pepper as a 

marinade for beef. (Herbed-Wine Cuisine.) 

Indonesian Chicken with Garlic and Peanut 

Butter Sauce 

3-4 lb frying chicken 

2 Tbsp peanut oil 

1 small onion 

3 large garlic cloves 

1 tbsp soy sauce 

juice of ½ lemon 

2 tsp sambal oeulek 

1 cup warm water 

½ cup smooth, natural peanut butter 

Cut the chicken into serving pieces. 

Sauté it in a large skillet, in the oil, over 

moderately high heat for 15 minutes, turning 

frequently. Remove the skillet fro the heat and 

transfer the chicken to a platter. Finally mince 

the onion and garlic and sauté them in the 

chicken skillet, over low heat, for 5 minutes. 

Add the soy sauce, lemon juice, and sambal to 

the skillet. Stir well and cook for 55 minutes. 

Add the water and peanut butter to the skillet 

and stir well to make a smooth sauce. Return 

the chicken to the skillet and cook, covered, 

over moderately low heat for 20-30 minutes. 

Stir occasionally to prevent the sauce from 

sticking. Transfer to a heated serving platter 

and serve immediately. (Cooking with Herbs) 

Garlic Rosemary Potato Chips 

3 lbs potatoes, scrubbed but do not peel 

8 cloves garlic, peeled & put through a press 

4 Tbsp fresh rosemary leaves 

½ cup olive oil 

salt & coarse grind black pepper 

Cut the washed and scrubbed potatoes 

into ¼” thick slices. Into a food processor, put 

the garlic, rosemary and olive oil. Pulse on & 

off to chop the rosemary and garlic finely. 

Line a baking sheet with foil and brush lightly 

with the rosemary flavored oil. Then lay the 

potato slices in one layer on top of the foil. 

Brush again with the rosemary-garlic oil. 

Sprinkle with salt & pepper. Turn and do the 

same thing to the other side. Bake in a 350 

degree oven for 15 minutes – turn the potatoes 

and bake until they are lightly browned. 

Remove from oven and drain potatoes on paper 

towels. Serve while still warm. (Mad for 

Garlic) 

Earthy Garlic Soup 

2 heads garlic 

8-10 oz day-old country style white bread 

1 Tbsp olive oil 

kosher salt and freshly ground pepper 

1 Tbsp chopped, fresh flat-leaf parsley 

Separate the garlic cloves and smash, 

peel and coarsely chop them. Remove and 

discard the bread crusts, and cut the bread into 

1-inch pieces. Put it in a saucepan with the 

garlic and 5 cups water. Cover and bring to a 

boil. Reduce the heat to a simmer, and cook 

for 20-30 minutes, until the bread starts to 

disintegrate. Transfer the mixture to a food 

processor. Add the olive oil and process until 

smooth, about 2 minutes. Season to taste with 

salt and pepper, garnish with parsley and serve 

hot. (Tonics) 

Garlic Ice Cream 

3 cups whole milk 

½ tsp finely chopped garlic 

1 vanilla bean, split in half 

1 cup heavy cream 

1 ½ cups sugar 

9 egg yolks 

Put milk, garlic and vanilla in a 

saucepan. Bring to a boil and remove from 

heat. Blend the cream, sugar, and egg yolks in 

a mixing bowl. Strain the scalded milk into the 

egg and sugar mixture, stirring constantly. 

Return the combined mixture to the pan and stir 

continuously over moderate heat until it coats 

the back of a spoon, about 10 to 15 minutes. 

Cool in an ice bath and freeze until firm. Serves 

4 to 6.

Brie Baked with Garlic 

2 whole heads garlic 

¼ cup olive oil 

2 lb wheel Brie cheese, or 4 small wheels (4 ½ 

oz each), chilled 

½ cup whole Greek olives, pitted and quartered 

4 tsp parsley, finely chopped 

apple wedges or warm French or sourdough 

bread 

Place whole garlic heads in a heavy 

saucepan. Add oil. Cook and stir over medium 

heat for 5 minutes. Cover and reduce heat to 

medium-low for 15 minutes, or until garlic is 

soft. Remove garlic and drain on paper towels. 

Cool. Preheat oven to 400 degrees. Carefully 

slice the thin rind off one of the flat sides of the 

Brie and place on a baking sheet, cut side up. 

Separate and peel the garlic cloves. Make 

parallel slices in each clove, being careful not 

to cut through the root end. Gently press cut 

cloves into fans. Arrange garlic fans and olive 

pieces on top of the cheese. Bake, uncovered 

for 10-12 minutes, until Brie is warm and 

slightly softened. Sprinkle with parsley and 

carefully transfer to a plate. Serve with apple 

wedges or sliced French bread. (The Wild 

Onion Cookbook) 

For cats: Tigger’s Tomato & Turkey Jerky 

1 lb ground turkey 

2 Tbsp tomato paste 

½ tsp garlic powder 

2 tsp brewer’s yeast 

Preheat oven to 120F or the lowest 

setting. Combine all the ingredients and mix 

well. Line a jelly roll pan with foil and spread 

the meat mixture in it. Using your hands 

flatten the mixture to about ¼” thick. Place the 

meat in the oven and prop the oven door open a 

crack using a wooden spoon, so the moisture 

can escape. Bake for about 2 hours, until the 

meat is quite dry. Remove the meat from the 

oven and place another sheet foil over it. 

Grasping both sheets of foil, flip the meat over 

and peel the foil from the top. Place the meat 

back in the oven with the door propped open, 

and bake for another 1-2 hours. The meat will 

be red and dry, like jerky. (Cat Nips! Feline 

cuisine) 

Dog Biscuits 

2 Tbsp margarine, lard or bacon fat, softened 

1 tsp brown sugar 

1 egg, slightly beaten 

½ cup dry milk powder 

½ cup chicken broth 

1 cup all-purpose flour 

1 cup whole wheat flour 

½ cup wheat germ 

½ tsp salt 

8 large cloves of garlic, crushed 

Cream margarine and brown sugar in 

mixer bowl until light and fluffy. Beat in egg, 

dry milk and broth. Add flours, wheat germ 

and salt; knead until soft dough forms. Shape 

into a ball. Let stand, covered, for 30 minutes. 

Roll ¼ inch thick on lightly floured surface. 

Sprinkle with garlic; pat lightly into dough. 

Cut with 3-inch bone-shaped cookie cutter. 

Place on lightly greased baking sheet. Bake at 

325F for 30 minutes or until browned and crisp. 

Cool on wire rack. Store in airtight containers. 

(Along the Garden Path) 

Using Garlic Scapes 

Spinach & Garlic Scape Salsa with Salmon 

Salsa 

2 cups spinach, rinsed & dried (preferably 

baby) 

½ cup chopped garlic scapes 

¼ cup parmesan cheese 

¼ cup olive oil 

2 tablespoons butter 

salt & freshly ground black pepper 

Salmon: 

2 lbs salmon fillets, on the skin 

1 tablespoon olive oil 

Place spinach, scapes and parmesan in 

food processor and pulse until mixture is 

chunky. With machine running, pour in olive 

oil. Process until mixture is smooth. Add 

butter, salt& pepper& mix. Slice the salmon 

into scallops by placing a carving knife at a 45 

degree angle and slice down through the raw 

salmon to the skin but NOT through it. Now 

place your knife at a 45 degree angle and

emove the scallops from the skin; discard the 

skin. Place the scallops on a plate& cut each 

long slice into 2 inch pieces. Heat oil in 

nonstick skillet. Season salmon& place flesh 

side down; fry 1 side only for 1 minute or until 

browned. Flip salmon onto baking sheet, 

browned side up. Spread some salsa on top of 

salmon. Bake in preheated 450F oven for 1 or 2 

minutes – just until white juices begin to 

appear. 4 servings 

Chicken With Garlic Scapes & Capers 

2 whole skinless boneless chicken breasts, 

halved 

4 Tbsp. Unsalted butter 

2 Tbsp. vegetable oil 

4 Tbsp. dry white wine 

2 Tbsp. lemon juice 

4 chopped garlic scapes 

1½ Tbsp. drained capers 

Between sheets of plastic wrap slightly 

flatten chicken. In a large heavy skillet heat 2 

Tbsp. of butter and the oil over medium high 

heat. Sauté until cooked through. Season with 

salt and pepper. Transfer chicken to a platter 

and keep warm. Pour off fat from skillet and 

add the remaining butter, the wine, lemon juice, 

scapes and bring mixture to a boil. Stir in 

capers and salt & pepper to taste. Spoon sauce 

over chicken. Serves 4. 

Stir-Fried Beef with Garlic Scapes 

For beef 

Combine using 2 Tbsp. oil* 

1½ lbs. boneless sirloin cut ¼ slice 

1/3 cup soy sauce 

2 Tbsp. lemon juice 

2 garlic scapes chopped 

1 whole scallion chopped 

1 Tbsp. fresh ginger chopped or 1/8 tsp. dried 

1 Tbsp. fresh thyme chopped or 1/8 tsp. dried 

¼ cup water 

5 Tbsp. vegetable oil* 

4 garlic scapes chopped 

1 lb. broccoli cut into flowerets 

Marinate beef for 30 minutes. Heat a 

wok or skillet over high heat. Add remaining 3 

Tbsp. oil. Stir fry beef in batches for 1 minute. 

Transfer to plate. Stir fry scapes, add broccoli 

and stir fry for 1 minute. Add water and steam 

covered for 2 minutes. Combine 1½ Tbsp. 

cornstarch with 4 Tbsp. water. Add to 

marinade. Stir marinade slowly into wok. Add 

beef and stir until sauce thickens. serve with 

rice. Serves 4 generously. 

Stir-Fried (general method) 

Scapes work well with any stir-fry. The easy 

way to insure they're uniformly cooked is to 

chop them into 2" lengths, boil for 2 minutes, 

then add to the stir-fry mix during the last 

minute of preparation. 

Beef & Garlic Scape Stir Fry 

2 tablespoons soy sauce 

1 tablespoon cornstarch 

1 tablespoon minced gingerroot 

1 teaspoon sesame oil 

2 cloves garlic, minced 

½ teaspoon pepper 

1 lb grilling top sirloin steaks 

3 cups garlic scapes 

1 inch pieces 

1 small hot red pepper 

2 tablespoons vegetable oil 

1/4 teaspoon salt 

1/4 cup beef stock 

4 servings | 30 minutes 20 mins prep 

Whisk first 6 ingredients together in a 

bowl. Slice beef across the grain into thin 

strips, add to bowl& toss to coat; let stand for 

15 minutes. Cook garlic scapes in a pot of 

boiling salted water until tender-crisp, about 2 

minutes; drain& refresh under cold water. 

Drain again, pat dry and set aside. Wearing 

rubber gloves, cut hot pepper in half 

lengthwise, deseed& finely slice. Heat 1 tbsp of 

the oil in a wok or deep skillet over high heat. 

Stir fry beef in batches, using remaining oil as 

necessary, until browned but still pink inside, 

about 2 minutes; transfer to a bowl. Stir fry hot 

pepper and salt for 1 minute; return beef, any 

accumulated juices, scapes and stock to wok 

and stir fry until hot, about a minute. 

Green Garlic Mayonnaise Scape Burgers 

Fold a tsp of raw chopped scape into each 

patty. Scapes retain texture and taste but don't

overpower when eaten with the meat. 

Green Garlic Mayonaise 

2 green garlic stalks or scapes 

1 egg yolk 

3/4 cup olive oil 

1 Tbsp lemon juice 

salt and freshly ground pepper 

Trim the garlic stalks, remove the outer 

layer, and slice very thin. Put the garlic, egg 

yolk and lemon juice in a food processor. Add 

the oil in a very thin drizzle with the machine 

running until the mayonnaise has emulsified. 

Season with salt and pepper, and more lemon 

juice, if desired, to taste. 

Raw Scape Pesto 

If this pesto is too strong for your taste, add 

mayonnaise or sour cream to dilute by 1/1 or 

even 2/1. 

½ lb. scapes (chopped into 1" sections) 

1½ c. olive oil 

2 c. grated parmesan cheese 

In a blender, combine the scapes and olive 

oil. Pour mixture into bowl and blend the 

cheese in by hand. Can be used as a cracker or 

pizza spread. Can be frozen in plastic ice cube 

trays and used later. Wrap cubes individually 

with plastic wrap, place in a freezer bag and 

return to freezer. Use all year for making 

bruschetta, with pasta or pizza. 

Spinach & Garlic Scape Pesto 

1 Pkg. [10 0z.] frozen chopped spinach, 

thawed, well drained or 3 cups packed fresh 

spinach leaves 

1/2 cup parsley leaves 

2/3 cup grated parmesan cheese 

1/2 cup walnuts 

4 flat anchovy filets 

4 chopped garlic scapes 

1 Tbsp. dried basil 

1 cup extra virgin olive oil 

Process until smooth. While motor is 

running drizzle in oil. Makes 2 cups. 

Peanut/Scape Pesto 

10 scapes 

equal volume raw peanuts 

3 Tsp olive oil 

Salt or tamari sauce to taste 

Process or blend until finely chopped. 

Serve on crackers or with pasta. 

Scape Hummus 

2 cans of chick peas (garbanzos) drained 

1 c. raw sesame seeds or tahini 

2 Tbsp. olive oil 

1/2 c. lemon juice 

1/2 c. or more fresh chopped garlic scapes 

Place the ingredients in a blender on high 

until done. Salt to taste. Optional: add your 

favorite curry to taste. Makes 3 cups 

Scape Soup 

7 scapes of green garlic 

3 small potatoes, chunked, with skins 

2 Tbs butter 

3 cups of chicken broth 

2-3 Tbs white wine vinegar 

Cut the scapes into thin rounds. Sauté in 

butter for about 10 minutes at low heat. Place 

the potatoes and sautéed garlic in a sauce pan 

and add chicken broth. Cook covered for about 

30 minutes. In small batches in your blender, 

puree the soup until it is smooth. Return soup 

to the saucepan and add more broth if it is too 

thick. Add salt and pepper to taste, reheat. 

When hot, add white wine vinegar and serve. 

Serves 2. 

Garlic Scape Potatoes 

1½ lbs yukon gold potato 

½ cup butter 

½ cup garlic scapes, very finely chopped 

1/3 cup whipping cream 

Cook potatoes in salted boiling water until 

tender. Melt butter & sauté the scapes for about 

5 minutes. Remove from heat and stir in cream. 

Drain potatoes& mash. Add garlic mixture& 

combine well. 

Spinach & Scape Frittata 

3 tbs. Olive oil 

10 eggs 

1 cup finely chopped raw spinach (½ lb) 

½ cup grated Parmesan cheese 

1 Tbs. chopped parsley or basil

½ cup finely chopped Garlic Scapes or Garlic 

Greens 

Salt 

Pepper 

Preheat oven to 350º In a large bowl mix 

egg, spinach ,cheese, herbs, salt and pepper. 

Heat oil in 10-inch ovenproof skillet on the 

stove. Add the garlic scapes and sauté until 

tender on med. heat (about 5 minutes). Pour 

egg mixture in skillet with garlic and cook over 

low 3 mins. Place in oven and bake uncovered 

10 mins or until top is set. Cut into wedges and 

serve. 

Garlic Scape Omelet 

1½ cups chopped garlic scapes 

½ cup chopped scallions 

¼ cup hot water 

Salt & Pepper 

4 large eggs 

2 Tbs. extra virgin olive oil 

Place garlic and scallions in a 10-inch 

skillet with 1-tsp. oil, ¼ cup water and a pinch 

of salt. Cook covered over med. high heat until 

tender, about 5 minutes. Drain well. Beat eggs 

with salt and pepper. Add remaining oil to 

skillet. When oil is hot, shake skillet to spread 

greens evenly, add eggs. Cover and cook over 

med. low heat until top is set [2-3 minutes]. 

Mushrooms & Spinach Casserole with 

Green Garlic 

4 stalks of green garlic or garlic scapes 

(chopped) 

2-4 Shiitake Mushooms (thinly sliced and cut 

into small pieces) 

1lb Lean ground beef or turkey 

3 cups cottage cheese 

olive oil 

12 oz package of whole wheat wide 

noodles/pasta 

1 med onion chopped 

1 lb spinach (chopped) 

½ cup sour cream 

3 eggs 

1 cup Asiago or Romano cheese 

Salt & Pepper 

Cook noodles according to package 

rinse and set aside. In a large pan sauté 

Green garlic ,onion, in small amount of olive 

oil. Add meat and cook till brown and crumbly. 

Add Mushrooms & spinach to the pan and cook 

until spinach is wilted and bright green. Salt 

and pepper to taste Mix in cheeses, eggs and 

noodles. Transfer to 13x9 inch baking dish 

*Cover with foil . Bake at 350 

for 35 – 40 mins. *at this point the casserole 

can be refrigerated and cooked the next day. 

Penne with Ricotta and Green Garlic Sauce 

1 1/2 cups fresh whole-milk ricotta 

1/2 cup finely minced green garlic 

2 tablespoons minced parsley 

Salt and freshly ground pepper to taste 

1 pound dried penne or fusilli pasta 


1/4 cup freshly grated Parmesan cheese plus 

grated Parmesan for the table 

Combine the ricotta, green garlic and 1 

tablespoon of the parsley in a large bowl; 

season with salt and pepper. Bring a large pot 

of salted water to a boil over high heat. Add the 

pasta and cook until al dente. Just before 

pasta is done, remove ½ cup of the boiling 

water. Whisk enough of the hot water into the 

ricotta to make a smooth, creamy sauce. Drain 

the pasta and add to the sauce along with the 

butter. Toss well. Add ¼ cup Parmesan 

cheese and toss again, adding a little more of 

the hot water if needed to thin the sauce. Taste 

and adjust seasoning. Serve on warm plates, 

topping each portion with some of the 

remaining parsley. Pass additional Parmesan at 

the table. 

Tortellini with Wild Mushrooms and Green 

Garlic 

2 8-ounce packages fresh tortellini 

1 pound wild mushrooms (fresh preferred) 

2 tablespoons olive oil 


¼ cup green garlic, finely chopped 

½ cup pasta water or white wine 

Prepare tortellini according to package 

directions. Clean and roughly chop 

wild mushrooms. Heat butter and oil to very 

hot and sauté mushrooms very quickly. Add 

green garlic and pasta water or wine and

simmer for several minutes to make the sauce. 

Add pasta to pan, toss and cook a minute 

longer. Serve in warmed soup plates garnished 

with several bits of sautéed mushroom 

and a curl of fresh parmesan cheese. 

References: 

Along the Garden Path, Bill & Sylvia Varney, 

1995; Fredericsburg Herb Farm; ISBN: 0- 

9649691-0-6 

Cat Nips! Feline cuisine, Rick & Martha 

Reynolds, Berkley, 1992; ISBN: 0-425-13512- 

8 

A Compendium of Herbal Magick, Paul 

Beyerl, Phoenix Publishing, 1998; ISBN: 0- 

919345-45-X 

Cooking with Herbs, Susan Belsinger and 

Carolyn Dille, CBI Books, 1983; ISBN: 0- 

8436-2226-1 

Flower Essence Repertory, Patricia Kaminski 

and Richard Katz, The Flower Essence Society, 

1994; ISBN: 0-9631306-1-7 

Herbed-Wine Cuisine, Janice Theresa 

Mancuso, Storey, 1997; ISBN: 0-88266-967-2 

Illustrated Encyclopedia of Essential Oils, Julia 

Lawless, Element Books, 1997; ISBN: 1- 

56619-990-5 

The Illustrated Herb Encyclopedia, Kathi 

Keville, Mallard Press, 1991; ISBN: 0-7924- 

5307-7 

Mad for Garlic, Pat Reppert, Shale Hill Farm, 

1997; ISBN: 1-57166-106-9 

Planetary Herbology, Michael Tierra, Lotus 

Press, 1988, ISBN: 0941-524272 

Tonics, Robert A. Barnett, HarperPerennial, 

1997; ISBN: 0-06-095111-7 

The Wild Onion Cookbook, The Northern 

Illinois Unit of the Herb Society of America, 

1997 

Chinese Herbal Medicine Materia Medica, Dan 

Bensky & Andrew Gamble, Eastland Press, 

1986, ISBN: 0-939616-15-7 

HERBALPEDIA is brought to you by The Herb Growing & 

Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717- 

393-3295; FAX: 717-393-9261; email: herbworld@aol.com URL: 

http://www.herbalpedia.com Editor: Maureen Rogers. Copyright 2010. 

All rights reserved. Material herein is derived from journals, 

textbooks, etc. THGMN cannot be held responsible for the validity of 

the information contained in any reference noted herein, for the misuse 

of information or any adverse effects by use of any stated material 

presented.

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