When and Why to Harvest Shallot Scapes

When to Harvest Shallot Scapes

Shallot scapes are the flowering stalks that appear when shallot plants begin to mature. These scapes usually emerge in late spring to early summer, depending on your climate and growing conditions. The best time to harvest shallot scapes is when they are young and tender, typically when they reach 6-8 inches in length. At this stage, they are most flavorful and can be used in various culinary applications.

Why Harvest Shallot Scapes

1. Promote Bulb Growth: By removing the scapes, you encourage the plant to direct its energy towards developing larger bulbs instead of producing flowers and seeds.

2. Culinary Uses: Shallot scapes are a delicacy and can be used in a variety of dishes. They have a milder flavor compared to mature shallots and can be used in similar ways to garlic scapes or green onions.

3. Prevent Bolting: Harvesting scapes can help prevent the shallots from bolting (flowering prematurely), which can negatively impact bulb size and quality.

How to Harvest Shallot Scapes

To harvest shallot scapes, use a pair of sharp scissors or garden shears to cut the scape close to the base, but above the leaves. Be gentle to avoid damaging the plant. It's best to harvest scapes in the morning when the plants are well-hydrated.

Vegan Recipes Using Shallot Scapes (Oil-Free)

Shallot Scape Hummus

Ingredients:

• 1 cup chopped shallot scapes

• 1 can chickpeas, drained and rinsed

• 2 tbsp tahini

• 2 tbsp lemon juice

• 2 cloves garlic

• 1/4 cup water (or more for desired consistency)

• Salt to taste

Instructions:

1. Combine shallot scapes, chickpeas, tahini, lemon juice, and garlic in a food processor.

2. Blend until smooth, adding water as needed to reach desired consistency.

3. Season with salt to taste.

4. Serve with fresh veggies, pita bread, or as a spread on sandwiches.

Citation: Adapted from Oh She Glows.

Shallot Scape Stir-Fry

Ingredients:

• 1 bunch shallot scapes, chopped

• 1 bell pepper, sliced

• 1 cup snap peas

• 1 cup mushrooms, sliced

• 2 tbsp soy sauce or tamari

• 1 tbsp rice vinegar

• 1 tsp maple syrup

• 1 clove garlic, minced

• 1-inch piece ginger, grated

Instructions:

1. In a large non-stick pan or wok, add a splash of water to prevent sticking.

2. Add shallot scapes, bell pepper, snap peas, and mushrooms. Stir-fry until vegetables are tender, about 5-7 minutes.

3. In a small bowl, mix soy sauce, rice vinegar, maple syrup, garlic, and ginger.

4. Pour the sauce over the vegetables and toss to coat.

5. Cook for an additional 2-3 minutes until the sauce has reduced slightly.

6. Serve over rice or noodles.

Citation: Adapted from Forks Over Knives.

Shallot Scape Pesto (Oil-Free)

Ingredients:

• 1 cup chopped shallot scapes

• 1/4 cup nuts (pine nuts, walnuts, or almonds)

• 1/4 cup nutritional yeast

• 1/4 cup water (or more for desired consistency)

• 1 tbsp lemon juice

• Salt and pepper to taste

Instructions:

1. Combine shallot scapes, nuts, and nutritional yeast in a food processor.

2. Pulse until finely chopped.

3. Slowly add water while continuing to pulse until smooth.

4. Add lemon juice, salt, and pepper to taste.

5. Serve with pasta, as a spread, or as a dip.

Citation: Adapted from Simple Vegan Blog.

Conclusion

Harvesting shallot scapes not only enhances bulb growth but also provides a versatile ingredient for various vegan dishes. From oil-free hummus to stir-fries and pesto, the possibilities are endless. By incorporating shallot scapes into your culinary repertoire, you can enjoy their unique flavor while benefiting your garden. If you have any additional tips or recipes, we would love to hear from you!