Wash and dry your garlic scapes, then remove the flower bud and an inch of the stem (the woody section). Trim the scapes into 1-2 inch pieces.

Fill a dutch oven or large saucepan halfway with water and place it over medium heat. Let the water come to a simmer.

While the water is heating, make an ice bath by filling a large bowl with cool water and a handful of ice cubes.

When ready, place the scapes into a large fine mesh strainer and place them into the boiling water. Allow the scapes to cook for 2-3 minutes or until bright green.

Remove the strainer from the pot and place it directly into the cold water bath. The handle may be hot, so use an oven glove if needed. Allow the scape pieces to cool down completely, then strain off the extra water and place them on a clean kitchen towel to dry.

Continue blanching the scapes as needed until you have used all of your scapes. If the cold water begins to warm up, replenish it with extra ice water.

Once dried, arrange the blanched scape pieces in a single layer on a baking sheet lined with parchment paper or a silicone mat. Freeze for 1-2 hours or until firm.

Transfer the scape pieces to a freezer bag or container and freeze for 3-6 months. Use as desired.