18 Delicious Recipes for Ramps

By Amanda Paa – Updated May 23, 2023
5 from 1 vote
In this post I'm sharing 18 ways to cook with ramps, which make their appearance in Spring. Choose from recipes like risotto with ramps to ramp butter, ramp pasta dish, tacos, scrambled eggs, and scones. Whichever you make, you'll discover just how delicious these wild onions are!
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I discovered ramps, also known as wild leeks, shortly after I started writing this blog. Skipping down the aisles of the Minneapolis Farmers Market, there seemed to be a hoard of people around what I thought were just spring onions or young garlic. Part of what makes them so special is that they are foraged and wild, which makes their short season a draw. I love using them during spring for a seasonal flare in gluten-free dinners.

What do ramps look like?

  • Their leaves were shaped much like that of tulips, soft and delicate to the touch.
  • Their bulb (which grows from the root) was a gorgeous light pink, turning to white as they stretched to the leaves, a natural ombre effect.
  • And the aromatics…. like sweet, pungent garlic that you just began to sauté in a hot pan, tempting you to bite into one raw.

They have a fresh perfume that lingers when you cut into them, a gentle garlic/onion flavor when softly cooked. And they bring a grassy freshness to any dish, subtly sweeter than their spring onion and leek cousins.

What to look for when buying ramps:

Bright green leaves and no wilting.
Lightly wash them with cold water and dry before wrapping them in a slightly moist paper towel and placing in a plastic bag.

How to store ramps to keep them fresh:

Store them in the door of your refrigerator so they don’t get too cold. They’ll last about three days, so if you don’t have to cook them in a meal, use of the condiments below to preserve them.


5-Ingredient Sour Cream & Ramp Dip

This cool and creamy dip is made with sauteed wild ramps, olive oil, and lemon zest. An elevated version of sour cream and onion dip that's so easy to make! Can be prepared 2 days ahead.
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simple asparagus soup in a white bowl

Simple Asparagus and Ramp Soup

The return of foods so brightly colored just lifts my spirit, a departure from all the things roasted that we embrace during winter. Laura combines two perennial favorites in this creamy soup, seemingly perfect for a rainy day and the smell of spring hitting the ground.
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ramp pickles in a glass jar

Zingy Ramp Pickles

I love pickles, and the quick type that require no canning are great for extending vegetables that have such a short season. Ramp pickles can be used on salads, sandwiches, and on toast!
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Grain-Free Risotto with Asparagus Ramp Sauce

Rice-Less Risotto with Ramps and Asparagus

You can make “rice” out of asparagus by cutting the spears into grain-sized pieces! Combined with caramelized shallots, olive oil and some sheep’s milk cheese, it was a creative, light take on one of my favorite comfort foods. If you can’t find white asparagus, you can make cauliflower rice instead, and proceed with the recipe.
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ramp butter in glass jar

Creamy Ramp Butter

If this is your first time trying ramps and you’re stumped on what to do with them, condiments are always a great option. Imagine the flavors of buttery, garlic chive biscuits and that’s what one swipe of this green beauty will bring.
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wild garlic ramp scones

Wild Ramp Scones

These tender and flaky ramps scones are unapologetically garlicky and make an irresistible breakfast served warm from the oven with a generous smear of butter. A great side for soup, too!
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spaghetti with ramps on white plate, with silver fork

Easy Ramp Pasta

Spaghetti with Ramps is a tasty, quick weeknight dish. Pasta, ramps, lemons and good quality parmesan are basically all it takes. And a little hot red pepper if like a kick!
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warm corn and ramp salad in a white bowl

Warm Corn, Bacon, and Ramp Salad

Fresh yellow corn kernels are sautéed in bacon fat until tender and golden, then tossed with cherry tomatoes, ramps, crisp bacon and chopped parsley. Ramps, a seasonal favorite of mine, have a delicious garlic flavor. The white part is cooked in with the corn, and the greens are chopped up and mixed in at the end.
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Ramp Chimichurri Recipe

Ramp Chimichurri

Few sauces pack the punch of chimichurri, hence why it’s in my fridge most days of the week. I made this ramp version last year and when the last of it was finished, I swore I’d make more next time and freeze it to use throughout the year. Bracing and bright, a little bit spicy, I’ve deemed it liquid gold.
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Sea Salt & Lemon Grilled Ramps

A simple yet delicious grilling recipe that highlights ramps! A squeeze of lemon and a dash of sea salt is all you need to bring out the delicious flavor of these wild onions.
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Beer Battered Fried Ramps

Ramps are nature’s ultimate onion ring. Both the green leaves and the ramp stalks are edible so you can fry the entire thing whole. The beer batter gives a great crust on the outside, texture and crunch.
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Sour Cream and Ramp Gnocchi

This gnocchi dish has similar flavors to perogies, especially paired with crispy bacon and loads of sour cream. A generous helping of ramps replaces the traditional onion topping, and a quick sauté of kale brings a little balance to a rich dish.
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Pressure Cooker Ramp Rice

Fluffy, perfectly cooked rice spiked with the flavor of wild ramps, a versatile side dish! The ramps give white rice a delicious garlicky flavor. Can be made with only ramp leaves or ramp leaves & bulbs.
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ramp morel soup in a pink bowl

Morel Mushroom and Ramp Chowder

The best soup of Spring! Easy Morel Mushroom and Ramp Chowder only takes minutes to make but tastes like a gourmet treat with sautéed morel mushrooms and ramps swimming in a creamy parmesan cheese spiked broth.
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ramp pancakes on white plate

Flaky Chinese Style Ramp Pancakes

Scallion pancakes (or rather, ramp pancakes, as this variation should rightfully be called), might just be the most perfect vehicle for showing off the pungent, garlicky bite of fresh ramps, with their crisp golden-speckled outside and flaky multi-layered inside.
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Savory Steel Cut Oats with Ramps

The creamy, mild oats are the ideal vessel for the garlicky ramps and salty soy sauce. It satiates every comfort food craving – and remains relatively healthy to boot. Here’s a dish that's gluten-free, vegetarian, whole grain – and delicious!
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Ramp Tacos

These are fast, easy, and delicious spring tacos. They really allow the oniony-garlicky flavor of ramps to shine through. For a die-hard ramp lover, that's pure bliss. Look how nice and crispy the bulbs get in less than two minutes.
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scrambled eggs with ramps on white plate

Soft Scrambled Eggs with Ramps

Buttery soft scrambled eggs with fresh spring wild ramps and tangy goat cheese. A simple, yet decadent, breakfast. Only four ingredients, 5 minutes from start to finish. 
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sour cream and ramp dip in a pink bowl with potato chips on the side

18 Delicious Recipes for Ramps + Creamy Ramp Dip!

This cool and creamy dip is made with sauteed wild ramps, olive oil, and lemon zest. An elevated version of sour cream and onion dip that's so easy to make! Can be prepared 2 days ahead.
5 from 1 vote
Prep Time :5 minutes
Cook Time :5 minutes
Fridge Time :30 minutes
Yield: 8 servings
Author: Amanda Paa



  • 1/4 cup good quality olive oil
  • 4 ramps, cleaned and finely chopped, both bulbs and stems
  • zest of one lemon
  • 3/4 teaspoon kosher salt, divided
  • 8 cracks black pepper
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups full fat sour cream


  • Heat the olive oil, ramps, lemon zest and 1/2 teaspoon salt, in a small pot over medium-low heat. Cook, stirring occasionally, until the ramps are lightly bubbling and turning softer. This takes about 3-4 minutes. Remove from heat and stir in the black pepper. Let cool for about 15 minutes.
  • Combine the sour cream, 1/4 teaspoon salt, and lemon juice in a medium bowl. Stir in 2/3 of the ramp mixture.
  • Spoon into a bowl for serving, and top with the remaining ramp mixture. Refrigerate for 30 minutes, ideally, for flavors to marinate.

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April 25, 2015


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  1. Dr. Cowan's Garden

    Thanks for the delicious ramp recipes. We can use the ramps with pizza and egg also. Wild ramps contain valuable minerals as selenium, chromium, and iron. Wild ramps grow slowly and taking more than 4 years to flower and reproduce. We rarely find wild ramps in the market.

  2. Laurie

    I adore onions of any feather and appreciate all these fresh recipes. The rice-less risotto is especially appealing with all the spring vegetables. Love love love vegetables. How’s AIP going? Keep us updated on the good, the bad and the ugly:)

  3. Brandon @ Kitchen Konfidence

    Ramp season is my favorite!!! I just made ramp pesto spaghetti last night, and I’ve got some bulbs pickling in my fridge right now :)

    • Amanda Paa

      I need to try that using zucchini noodles – yum!

      • Amy @ Foodrecipe.org

        Looks Yummy :D . Also Simple and Delicious food, I will try to cook this now :D . thanks for sharing Chef :D

        Amy :D

  4. Meagan @ A Zesty Bite

    All of these recipes look great.

  5. Steph @ Steph in Thyme

    I’ve heard so much about ramps but have yet to try them. Thanks for sharing such beautiful, inspiring recipes to explore with them!

  6. Gerry @ foodnessgracious

    Amazing recipes, I am soooo hungry right now!

  7. Laura @ Family Spice

    I have never tried ramps, or at least I don’t think I have. Now I need to go hunt some down to try for myself. Love all of this beautiful inspiration!

    • Amanda Paa

      literally, hunt them down :) we are going to try and forage some of these, as well as morels in the coming weeks!

  8. Faith (An Edible Mosaic)

    Such a lovely post highlighting a wonderful spring ingredient! I want to make everything, starting with those pickles – I’m intrigued! :)

    • Amanda Paa

      The pickles are so good! And we loved the roast chicken. Made great leftovers too.

  9. Rebecca @ DisplacedHousewife

    YUM!! All of these look so delicious. Is the ramp that tall, skinny chive looking thing up there with the purple bulb on top? If so, I think I have them growing wild in my yard. I grabbed some a couple of weeks ago just thinking it was chives planted from the previous owner??

  10. Kathryn

    I love ramps (or wild garlic as it’s called in the UK) although interestingly, you rarely see it with the bulbs attached over here. I’m not sure why! I generally make it into a quick pesto but it’s great as a butter/spread too – I like to keep it in my freezer to keep the ramp deliciousness going well beyond it’s season.

    • AJ

      You probably do not see the bulbs on due to sustainable harvesting practices.
      Here in The States it is becoming endangered.
      The popularity of this plant (due in part to delicious flavor, but mostly scarcity) has led to to being over harvested.
      If foraging, it is advised to harvest on of the two leaves. If taking both and stalk, you are supposed to cut under soil line but, leave roots undisturbed. And only take a portion of the patch, so that it will be there next year.