Garlic plays a huge role in so many of our kitchens around the world and I can’t imagine going without it! However, the big news on garlic isn’t its ability to flavor a dish, but rather its considerable role as a health promoter.
Recent findings on the power of garlic in fighting cancer and cardiovascular disease, as well as its anti-inflammatory and antiviral properties, give garlic the credentials to elevate to SuperFood status.
The benefits of garlic come from its rich variety of sulfuric compounds. Of the nearly one hundred nutrients in garlic, the most important in terms of health benefits seems to be the sulfur compound allicin—an amino acid. Allicin is not present in fresh garlic, but it is formed instantly when cloves are crushed, chewed, or cut, contributing to its anti-inflammatory and anti-viral properties.
Scapes provide exactly the same health benefits as the cloves which we’re used to consuming.
How about picking up some scapes from your local farmers market (they freeze well) so you can enjoy the benefits all year round.