Easy DIY Garlic Scape Salt Recipe

I first made this when I was knee-deep in my scapes (I try to grow a lot of garlic each year), frantically Googling “what to do with garlic scapes” while trying not to waste a single stalk. I knew they were too good to let them go bad. Let me tell you, garlic scape salt has since become one of my favorite ways to use them. And it’s insanely easy.

Looking for other great summer recipes? Try Roasted Beet Pasta Sauce, Caramelized Onion Frittata, Carrot Top Pesto, Smoked Jalapeno Poppers, or Shredded Carrot and Tuna Salad.

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Okay, let’s talk garlic scapes. What are they? They are the curly green shoots that pop out of hardneck garlic plants in early summer looking like they belong in a Dr. Seuss book. Softneck garlic does NOT produce scapes ( learn more about growing garlic here.)

If you’ve ever found yourself blessed (or overwhelmed) with a bunch of garlic scapes, this garlic scape recipe is for you. There may even be some big benefits to using them like protein, vitamin C, and calcium. They may even help to prevent heart disease, high cholesterol, high blood pressure, and cancer ( source).

Tools

• Food processor or coffee grinder (a mini chopper works too)
• Dehydrator (or oven)
• Parchment paper and baking sheet if using oven
• Airtight glass spice container for storage

Ingredients

• 1 cup chopped garlic scapes (about 10–12 scapes, depending on size)
• 1/2 cup coarse sea salt (you can use kosher salt, flaky salt, or even pink Himalayan salt if you’re feelin’ fancy)

• If you don’t grow your own garlic, you won’t see these at the grocery store, but you may find them at a local farmer’s market or in a CSA box
• Add other fresh herbs for a bigger flavor profile

Chop those curls: Roughly chop your garlic scapes into pieces so your food processor doesn’t hate you. They can be a bit stringy.

Blend ‘em up: Toss the chopped scapes into your processor and pulse a few times.

Mix: Add the salt and mix together until you get a bright green, slightly damp, pasty-sand mix.

Dry: Spread your garlicky green salt paste in a thin layer on a dehydrator tray or parchment-lined baking sheet.

Now you’ve got three choices:

• Oven method: Bake at the lowest temp (around 170°F) for 1.5–2 hours, stirring every 30 minutes and checking often to prevent burning.
• Air-dry method: Leave the tray out on the counter for a day or two, giving it a stir occasionally. Ideal if you’re living that low-energy, slow-living life.
• Dehydrate (My Preference): Turn on dehydrator to a low setting (mine only has one setting for temperature) and let it dry for a few hours.

Pulse: Once dry, break up and blend or crush again into a garlic scape powder. I like to pulse to a medium coarse texture, but you can blend as fine as you prefer. You can go rustic with a mortar and pestle or use your processor again if you don’t have a spice grinder.

Store and Sprinkle: Transfer the finished salt to an airtight container. Store it in a cool, dry spot, and it’ll keep for months (if you don’t use it all in a week, like I do).

Oh friend, the real question is: what can’t you use it on? Add a mild garlic flavor to most everything you make. Try using it in:

• Scrambled eggs
• Avocado toast (with chili flakes = next level)
• Grilled veggies
• Roasted potatoes
• Popcorn (trust me on this one)
• Homemade bread or focaccia
• Meat rubs
• Salad dressings
• Compound butter

Garlic scapes are milder and sweeter than mature garlic cloves. Think garlic vibes without vampire-slaying breath. You can also freeze garlic scapes if you don’t have time to make salt right away.

This finished salt makes an adorable and impressive homemade gift. Add a cute jar and a ribbon = instant culinary gifting magic.

Making garlic scape salt is like bottling a bit of early summer up to use all year long. It’s simple, satisfying, and seriously tasty. Plus, you get to feel like a kitchen genius every time you season something with your homemade green gold. I know this will become one of your favorite recipes.

Garlic scapes are the green stalks of hardneck garlic that eventually produce the flower. Lucky for us, they’re edible and delicious.

Technically yes, but it’ll be a lot stronger, and you’ll need to adjust drying time. Garlic scapes give a fresher, more mild garlicky flavor.

Stored in an airtight jar, it can last up to 6 months. Just keep it dry and cool.

Absolutely! Try adding rosemary, thyme, or even lemon zest for a unique twist.

No worries! Just give it a quick blitz in your blender or break it up with a spoon. Good as new.