This garlic is not too spicy but has a prominent aroma.
I’ve always found it easiest to have peeled garlic on hand. It’s a breeze that way to add a clove to just about anything you’re cooking. Peeled garlic from the store however (mechanically peeled and at the end of a long supply chain) is worth avoiding.
The scapes are the tender stem and flower bud from the garlic plant. I have overheard people looking for these at the market since April. They carry the garlic flavor you would expect from the bulbs, but bring with an herbiness that’s a nice twist. I also think they’re a bit easier to cook with than garlic. I’ve trimmed them down to manageable pieces. Simply slice, and use as you would garlic (figure 2-4 pieces is equal to 1 clove of garlic).
