Garlic Scape Confit

Garlic Scape Confit
Ramsi's Café on the World


  • stalks garlic scapes, halved lengthwise
  • heads garlic, peeled and cloves separated
  • sprigs thyme or other herbs
  •   Extra-virgin olive oil, as needed
  •   Grilled bread, for serving

This garlic scape confit can be drizzled on salads, or do as I do — put some on your fried egg in the morning. Another option is to toss artichokes and lime zest with this garlicky dressing, or try serving it simply on some crispy bread.

Click here to see In Season: Garlic Scapes.


Preheat the oven to 200 degrees.

In a 1-inch-deep baking dish, combine the garlic scapes and peeled garlic cloves with the thyme or other herbs of your choice. Add enough extra-virgin olive oil to cover. Cover the dish with aluminum foil and bake until the garlic cloves have softened, about 30 minutes.

Remove from the oven and serve with grilled bread. To store, discard the scapes and thyme and store the cloves with oil in an airtight container.


Calories per serving:

77 calories

Dietary restrictions:

Balanced, Low Sodium Low Fat Abs, Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 15g 23%
  • Carbs 76g 25%
  • Saturated 2g 11%
  • Fiber 7g 26%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 10g
  • Polyunsaturated 2g
  • Protein 15g 29%
  • Sodium 44mg 2%
  • Calcium 448mg 45%
  • Magnesium 75mg 19%
  • Potassium 959mg 27%
  • Iron 6mg 31%
  • Zinc 3mg 18%
  • Phosphorus 348mg 50%
  • Vitamin A 22µg 2%
  • Vitamin C 83mg 138%
  • Thiamin (B1) 0mg 30%
  • Riboflavin (B2) 0mg 17%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 3mg 138%
  • Folic Acid (B9) 11µg 3%
  • Vitamin E 2mg 11%
  • Vitamin K 15µg 19%
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