I must admit I’m a bit nuts about shallot scapes. I never tire of looking at them. No two are the same. These sculptures — pink bulbs set off by white-tipped antennae — twist and curve; the only catch is what to pair with a scape bouquet.
As you can see, we chose wild yarrow and garlic. This gorgeous photo — taken by former-farm-administrator Kerstin Wiggins, now our weekly flower stylist — is positively bridal.
Yarrow, pictured above, with its unforgettable fragrance is the secret gem. To me, it’s the distinguishing spring scent of Central Texas. According to the internet, you can eat the aerial and….”Although the leaves are bitter, they can be eaten raw or cooked; young leaves mixed in with a salad are recommended. Yarrow leaves are also used as a hop-substitute for flavoring and as a preservative for beer. Although general yarrow is a very nutritious and beneficial plant to add to the diet, it is recommended not to eat a lot of it on a regular basis. An aromatic tea is made from the flowers and leaves.”