[metmom]

My garlic scapes are coming in.

How can I save them for future use?

Freeze them? Dehydrate them?

[Diana in Wisconsin]

The Garlic Scape Butter at this link looks heavenly! She’s got lots of ideas on how to use/preserve your Scapes:

https://www.binkysculinarycarnival.com/how-to-store-garlic-scapes/

Pickled! Fermented! Relish! Frozen! Dehydrated! :)

[Pete from Shawnee Mission]

M.M. I have been chopping up onion and garlic scapes and using them in my raman noodle soups or chinese dishes. (Along with small turnips and green onions!)

Did you know that some Koreans dry radish leaves for later use? I was shopping in the local oriental grocery and saw a package of dried radish leaves!

"Dried radish stems, also known as siraegi, are a traditional Korean ingredient used to add flavor to various dishes. They are typically made by drying radish leaves and stems in the fall, allowing them to be enjoyed during the colder months when fresh radish greens are scarce.

Preparation

To prepare dried radish stems, simply soak them in water or broth to rehydrate them. They can be used in a variety of dishes, including soups, stews, and stir-fries. They can also be used to add flavor to rice, noodles, and other grains."

I imagine it was once done as a necessity to avoid starvation but is practiced now frugal cultural cookery.