Simple & Seasonal: 7 Delicious Recipes for Ramps

Last updated: March 27, 2021

Seven Delicious Recipes for Ramps | @amandapaa

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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, not grown by man, which makes their short season a draw.

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.

7 Delicious Recipes for Ramps

Looking for ramps recipes? If you've heard about these wild onions, similar to tiny leeks, you'll discover how delicious they are in one of these dishes.

Did you make this?

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April 25, 2015

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16 comments

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

  4. 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??

  5. 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.

    • Kathryn,
      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.