Knoblauchtriebe

Stir-fried with sliced pork, this is the single most common way the scape is ever cooked.

Heat against a green that carries real garlic flavour without the bulb's full sharpness.

Salt and savour against a mildly garlicky stalk that takes seasoning well.

Chopped fine through scrambled egg, the scape reads as a milder chive.

Toasted fat finishes a stir-fry the way it finishes most Chinese vegetable dishes.

Fermented beans against a mild allium; the savour comes from the bean, the crunch from the scape.

Smoke and fat against a green that carries its own garlic note without adding raw sharpness.

Stir-fried with shellfish, the scape does the job spring onion usually does, greener and grassier.

Aged umami against mild garlic and grass, closer to a pesto ingredient than a stir-fry one.