A guide for how to prep, cook, use and enjoy springtime’s ephemeral allium! This gudie includes how-to’s, recipes, and tips for using ramps.
What Are Ramps?
Like onions, garlic, scallions, and leeks, ramps—aka allium tricoccum—are part of the allium family ¹. The delicious springtime edible’s season is short-lived, so it’s best to purchase these when you find them! You can find them at Farmer’s Markets, or research how to forage them yourself (taking precautions to ensure you are educated and foraging safely).
How To Clean Ramps
Ramps will have an outer layer surrounding the bulb that you’ll want to slip off. I use a paper towel or clean rag to do this, removing any dirt that could be packed in while doing so. You’ll then want to slice off any roots that may still be intact, and give them a good rinse to remove any grit that may remain.²
How To Cook With Ramps
Because of their pungent garlicky flavor, they add a mouthwatering savory element to any dish you add them to. The entire ramp, including its leaves and the bulb, are edible. The bulb, of course, requires longer cook times than the leaves do. They’re are incredibly flavorful, but can be overpowering for some. Sautéing or cooking the ramps will mellow out their strong flavor, but some take a liking to them raw.
I’ve made a number of delicious things with my haul of ramps this season, one of my favorites being Ramp Compound Butter. Compound butters are relatively simple to make: you just combine room temperature butter with your favorite additions, and roll it in to a log in some wax paper. After chilling in the refrigerator, you have a delicious butter infused with whichever flavors you selected. Perfect for topping baked or mashed potatoes, stirred in to pasta, drizzled over steamed vegetables, or simply slathered on a warm toasted slice of bread.
Find the recipe below!
More Ways To Use Ramps
There are so many amazing things you can do with ramps. One other delicious way to enjoy this brief season is by grilling and packing your ramps in a jar with a honey and vinegar concoction, like my foraging friend (and ramp dealer), Paul. Here’s what he suggests:
Wash and trim a hearty handful. Toss with a tablespoon or two of olive oil and sprinkle with sea salt. Grill on a hot grill for just a few minutes, turning frequently, until they get a little color. Let cool and then pack in a wide mouth jar. In a small sauce pan, combine 2/3 cup of vinegar (white, cider or rice) and 1/4 cup honey. Simmer until reduced by 1/3. Pour over ramps, leaving 1/2 inch headspace. Season with a few twists of black pepper and a pinch of salt and then top with olive oil. Let cool and then refrigerate. These will keep for a few months but they won’t last that long. Enjoy! Also….this works with green onions, as well!
As Paul says, I do.
These ramps are delicious eaten straight from the jar (if you’re in to that!), tossed with pasta, or topped on hummus-slathered toast with an over easy egg and fresh cherry tomatoes.
You do you.
Additional Ideas to Consider
- Pickle them! Undoubtedly the thing that will take your Bloody Mary to the next level.
- Make pesto! Can you even imagine this tossed with fresh pasta?
- Grill ’em. This as a side to a thick filet? Good night.
Do you like ramps? Have you cooked with them before? What’s your favorite way to enjoy these ephemeral alliums?
Tried any of these ramp recipes and loved them? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
Let’s be friends! Find me on Instagram, Facebook, and Pinterest!
Ramp Compound Butter
Ingredients
- 1 stick unsalted butter, at room temperature
- 1/2 cup ramp leaves, cleaned, with stems reserved for another use
- 1 tsp salt
- 1/2 tsp freshly squeezed lemon juice
Instructions
- Combine all ingredients in a food processor, blending until ramps are completely incorporated in to the butter.
- Spoon compound butter on to a sheet of wax papper. Wrapping one end of the wax paper over the butter, start to form a log, minding the ends so it stays compact.
- Roll in to a log, using kitchen twine to secure the ends. Place in refrigerator or freezer until ready to use! Butter will keep in refrigerator for 2 weeks, and freezer up to 2 months.
References
¹Vaughn, K., What Are Ramps, Exactly—and How Do You Cook With Them? [Website]. (2020). Retrieved from https://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/ramps
²Albert, A., Ramps [Website]. (2008). Retrieved from https://www.bonappetit.com/trends/article/ramps