1-Soften the butter: Let butter sit at room temperature overnight or cut into cubes to speed up; do not microwave.

2-Harvest garlic scapes: Snap fresh scapes from garden in the morning or buy firm, bright green scapes at farmers market from May–June.

3-Rinse and trim scapes: Rinse under cool water, pat dry, then remove tough ends and fibrous tips so only tender parts remain.

4-Mince the garlic scapes: Finely mince scapes with a knife, working slowly around the curls, or pulse in a food processor until tiny, even flecks.

5-Mix scapes into softened butter: Place softened butter in a bowl, add minced scapes and any fresh herbs; stir with a wooden spoon until evenly combined; add salt to taste if using unsalted butter.

6-Shape butter for freezing: Scoop mixture onto parchment paper, shape into individual pats or roll into a tight log, wrapping securely.

7-Flash freeze the butter: Freeze shaped butter on a tray until solid, then transfer to a freezer bag, pressing out air; label and freeze for up to 6 months.