Ingredients
- Fresh garlic scapes
Instructions
- Once the garlic scape is ready to harvest (I wait until the stem has circled itself twice), cut it as close to the first garlic leaf as possible.
- Bring the harvest indoors and rinse them off under cold running water.
- Cut the flower head off and set it aside. They make a great broth!
- Then cut the stem into one inch sections.
- Place these sections into a food processor and chop. You want chunks not puree.
- Place the small pieces of garlic scapes from the food process onto a solid dehydrator tray.
- Make sure they are in a single thin layer and not piled up.
- Once you have all the scapes chopped and placed on dehydrator trays put the lid on the dehydrator and turn it on.
- For those who have a dehydrator with a temperature control on it, choose 95 degrees Fahrenheit. Otherwise choose the lowest setting.
- For those who do not have a dehydrator place the garlic scapes on a non-stick pan and dehydrate them using the lowest setting on your oven.
- In a food dehydrator garlic scapes take at least 6 hours to fully dehydrate.
- They are done and ready for storage when the pieces of the garlic scapes easily crumble in your hands. They are still going to be bright green.
- Put the dehydrated garlic scapes in a glass jar or other sealable container. A freezer bag also works and is recommended if you intend to store them in the freezer.
- Date and label the container.
