OK, I’ll confess that I originally took this photo partly because it was cool but mainly because I wanted to google what was going wrong with my garlic that was making the flower stems come out all curly
This shows how little I know because I found out that not only are garlic flower stems (scapes, apparently, to those in the know or those who have recently typed ‘curly garlic stems’ into Google anyway) meant to be curly, they’re also considered a delicacy.
A little nibble of a freshly cut stem had me a bit dubious – ‘pungent’ doesn’t even begin to describe it – but the Internet assured me that, once sautéd in a bit of olive oil and then roasted on a pizza, they would be delicious.
And bugger me, if the Internet wasn’t bang to rights. As tasty as asparagus but with a (much milder once cooked) wonderfully garlicky flavour.
Must google to see if there’s anything you can do with parsnip flowers …
… or nettle and ground elder