Early in the season hardneck varieties send up edible flowering stalks called scapes. When they start to loop cut them back by 4 inches and use in stir-fries and salads.
In cities that have good farmer’s markets you may be able to buy garlic scapes early in the growing season - garlic scapes are harvested for eating when the flowers are in the bud stage. But most of us will have to grow them in order to enjoy them, which is a great reason to grow garlic.
Roasting garlic is very simple, first you peel away the white, outer covering of the bulb, leaving the individual covering on each clove and leaving them attached to the root; then cut a little off the top of the cloves so that you can see down into each clove.
Then drizzle a little olive oil over the cloves, using your fingers to make sure they are properly coated and then cover the garlic with foil and place it on a baking sheet or in a muffin pan to bake; it will probably be just as effective if you wrap the garlic completely in foil and bake it inside the foil but this is not a critical issue so it is up to you to decide which is more convenient for you.
The garlic should be baked for 30-35 minutes at 400°F or until the cloves are soft to the touch. After you remove them from the oven and have allowed them to cool so you can handle them without burning yourself, the garlic should be very soft and you can remove the cloves by squeezing the base of the bulb or by taking them out one at a time.
Garlic Processing Tools And Storage
Usually when a recipe calls for garlic, it needs to be peeled and mashed into a paste. This can be done with a heavy knife but many folks prefer to use a garlic press or a similar tool that will mash the garlic clove for them.