"... my experiment with freezing the garlic scapes you sent home with me worked. I couldn't use all of the bunch at once so I snipped the green into small pieces (can also chop if desired) ... and put it all into a covered reusable Ziploc container a tad bit larger than the amount of product, shook it to keep the pieces from packing down and then put it into the freezer. I have used it right from the freezer in omelets and in individual quiches. One would never know the scapes had been frozen. Spring onions always worked this way so why wouldn't garlic scapes, right? It's so handy to keep some available for spur of the moment menu decisions."