As winter fades, one of the most exciting vegetables of early spring begins popping up. Wild ramps, also called wild leeks, wild garlic, and wild onions, are in season for only a few short months. Ramp season usually lasts from early spring to mid-May.
They're often available in farmer's markets and for foragers across North America, but they are especially abundant in New England, the Eastern mountain states, and the Midwest.
Ramps are a darling of chefs and foodies who prize this unique ingredient's bold allium flavor and bright colors. We're sharing our favorite ramp recipes, including ways to preserve ramps so you can enjoy them for longer!
This ramp pesto recipe is absolutely phenomenal! The bright green color and bold flavor make it an absolutely sensational spread and our favorite way to use ramps.
This easy ramp butter recipe is a delicious and flavorful compound butter. It's garlicky and gorgeous!
If you are lucky enough to get your hands on some ramps, you've got to try this ramp omelet. It serves two and is full of ramp deliciousness.
Ramps, also known as wild leeks, are only available in the spring. Pickling ramps is a great way to preserve this wonderful foraged goodness for longer!
This easy wild garlic salt recipe uses just two ingredients and takes minutes to make, so it’s a great way to preserve this delicious spring herb quickly. Wild garlic salt is perfect for seasoning meats, roasted vegetables and cheese dishes.
Fluffy, perfectly cooked rice spiked with the flavor of wild Ramps, My Ramp Rice Recipe is the perfect spring side dish. It can be made with only ramp leaves or ramp leaves & bulbs. Stove Top and Instant Pot directions included.
Making wild garlic greens chips is the best way to get even your kids to enjoy ramps! They are crisped to deliciousness.
This Wild Ramp Pasta Carbonara with Anchovies recipe is a fun twist on a classic dish! Full of flavor and a delicious way to celebrate spring!
This hot and tangy relish is a tasty way to preserve the wild foraged goodness of ramps so you can enjoy it all summer long!
The perfect balance of tart and sweet blended into a creamy salad dressing. Much like a sweet onion dressing, this sweet wild ramp dressing will quickly become your favorite part of spring!
This creamy wild garlic soup is a delicious, healthy, light, and refreshing vegan soup packed with spring greens and plant-based protein.
This glorious green tinted wild garlic hummus is the perfect way to use some of your foraged wild garlic.
What do ramps taste like?
Ramps have an onion-like flavor, between the allium flavor of spring onions and leeks. They have a light garlicky flavor as well.
Are ramps sustainable?
In some states and parts of Canada, it is illegal to forage for ramps as they have been overharvested. Ramps have become extremely popular in East Coast restaurants and the wild ramp population can't keep up with the high demand.
I buy ramps from sustainable local farms that are grown to be harvested with the bulbs. If you are foraging for ramps, I highly recommend cutting the greens of the ramp and leaving the white roots behind, so they will grow back.
If you want to cook with ramp bulbs, please purchase ramps at a farmer's market or specialty grocery store, and don't take them from the forest.
Can you buy ramps in grocery stores?
Most regular grocery stores do not carry ramps. They are available in some specialty greengrocers and CSA boxes.
How long can you save ramps?
Ramps will be kept in the refrigerator for 3 to 4 days. To keep them fresh, I suggest wrapping them in paper towel in an airtight container or plastic bag.
Where are ramps most plentiful?
Ramps are plentiful in the forests of Eastern North America and Appalachia. They can be found as far south as North Carolina and as far west as Missouri and Minnesota.
In warmer states, they start popping up in late March, but cooler climates won't see them till late April.
- ½ cup pine nuts, toasted
- 3 ounces parmesan cheese, crumbled or shredded
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 6 ounces ramps
- 3 tablespoons olive oil
- Combine the pine nuts, parmesan, salt, and pepper in a food processor. Blend till the pine nuts and parmesan is broken down and have a sandy-like texture.
- Add the ramps and pulse to combine till the ramps have broken down.
- Drizzle in the olive oil, pulse to combine till the pesto is at your desired consistency.
- Save for up to 5 days in the refrigerator. Allow to come to room temperature before serving.
Amount Per Serving: Calories: 73Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 162mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g
Which one of the ramp recipes will you try?