Looks like a whip, tastes like garlic, and grows where the wild things live. Garlic scapes are a member of the allium family along with shallots, chives, rakkyo, and onions. Its more common to see the scape during the summer season. Fine dining restaurants love to play around with this ingredient, making it a seasonal guest on their sophisticated summer menus. I myself have had some experience cooking and plating it, as seen in the photograph above. At my current place of work, we use the garlic scape in two ways on our duck entree.First, I blanch the scapes and blend with salt and chicken stock to make the vibrant green puree, which we dot around the plate. The other way we use the scape is by grilling it and placing it whole on the plate, which acts as the final garnish.