Garlic scapes are the thin, curly stalks that grow from an immature garlic plant, specifically the hardneck Rocambole variety. Many farmers discard the scapes, as they divert nutrients from the edible bulbs that grow underground. But the scapes, too, are edible—they taste like garlic. They are only available for a short time in the late spring, and the younger they are, the milder and more tender they will be in your cooking. Longer and curlier scapes look pretty, but they tend to be tough. Young, short, tender scapes can be served raw, like scallions. Longer, more mature scapes are best sautéed, slow-roasted, pickled or ground for condiments and sauces such as pesto.