I learned a new way of doubling my garlic harvest this year. On July 12 I cut off all the garlic scapes (I got all but two as I later learned) brought them into the house and cut them into small pieces which I then put on a cookie sheet and put that in the freezer for about an hour. Don’t leave them in much longer because they are very fragrant! Then I slid the separately frozen cut scapes into a freezer bag. And back into the freezer. When garlic is called for in a recipe I can just use two or three or four scape pieces instead of garlic cloves.
I should have harvested the scapes when they were younger and more tender, but I don’t think it will make too much difference. I have already used and few and they do add that certain je ne sais quois to my spaghetti sauce.