50+ Ramp Recipes (Wild Leeks) (2024)

Ramps are a reliable spring perennial popping up for a brief and ephemeral season of 6 to 8 weeks in the early spring. They are considered a delicacy and they’re a real treat in season.

Ramps, also known as wild leeks, are a spring foraging favorite. These small woodland onions possess a distinctive garlicky, green onion-like flavor that works exceptionally well in a wide range of savory condiments and dishes.

Often called a spring ephemeral due to its fleeting period of availability, ramps are in season briefly in the spring months of April and May.

Ramps (Allium tricoccum) are native to eastern North America (USDA zones 3-8) and are mostly found in deciduous forests with moist and rich soil. Woods populated by birch, poplar and sugar maple are particularly common, but these wild vegetables can also be found near oak, hickory and beech trees. Actually a wildflower itself, ramps are often found amidst other wildflowers like mayapple, trillium and ginseng.

The time to forage for ramps is in April and May. Search under hardwood trees with thick foliage and lots of leaf litter. Ramps will often be found growing densely in clusters. Each individual plant is small, having 2 to 3 brightly green or yellow leaves with a red stem.

Another good way to ensure you have indeed found a patch of ramps is to tear a leaf and smell. Ramps elicit a powerful garlicky onion smell.

Be sure to avoid any toxic look-alikes like false hellebore and lily of the valley, and ensure you are sourcing ramps from a location that you have permission to use. Also, be aware it can be illegal to harvest more than a certain amount in some locations, such as Quebec.

Choosing the Best Ramp

Although you may also be able to source ramps locally when in season at farmer’s markets and natural grocers, many choose to forage for this highly-prized edible due to its expensive nature.

Overharvesting has become a serious problem due to the rising popularity of this spring delicacy, so sustainable foraging practices are extremely important. Ramps also have an exorbitantly slow-growing period, taking up to seven years for a plant to reach maturity. If you want to harvest to your heart’s content, consider growing your own ramps, otherwise pick only as much as needed, adhering to sustainable harvesting practices.

Both the leaves and white leaf stalks of ramps are edible, but many advise to harvest just the leaves, leaving the white bulb beneath the red stem as this is best for the health of the plant. Most of the flavor is in the leaves regardless, and the bulb will be difficult to remove without the help of a trowel due to its deep roots.

Harvest ramps by removing just one leaf per plant. Use a knife or scissors to cut off the leaf and refrain from disturbing the bulbs below. Once home, you can store the leaves dirty, only cleaning and preparing ramps right before cooking.

Like onions and potatoes, ramps are recommended to be stored unwashed. Washing ramps too far before using them causes them to deteriorate quickly. Instead, store them as they are and keep them sealed, otherwise everything else in your crisper drawer may take on their flavor.

Ramp Recipes

Ramps are known for their strong, oniony, garlicky and somewhat peppery taste. These pungent greens are intense in flavor, so a little goes a long way. Ramps are less intense than onions and garlic, but stronger than scallions and leeks.

You can eat them raw for the most pungent flavor, but many choose to cook them to mellow their taste. Ramps can be used in place of onions, garlic or shallots adding strong flavors to everything from breakfast to snacks and dinner courses.

Ramp Soup and Salad Recipes

Ramps can be added to a medley of soups and salads to start a meal or simply as a modest snack. Make a ramp chowder with ramps, cheddar cheese and heavy cream. Top with bacon, shredded cheese or more chopped ramps. Add in asparagus or potatoes for more variations on this soup starter – you can puree the final product for silkier results as well.

Additionally, ramps can enhance several salads. Experiment with a spring salad of ramps, asparagus and peas topped with a lemony vinaigrette or simply top your everyday salad with some ramp dressing made from finely chopped ramp leaves. For a shareable starter consider a batch of warm ramp potato salad with baby potatoes and fresh chopped herbs.

Ramp Breakfast Recipes

Ramps can be added to a wide array of breakfast dishes, adding some oniony kick to your morning meal. Bake a breakfast casserole with ramps and sausage for a filling family-style dish or try grilled ramps with cheesy white cheddar grits. Add ramps to fried eggs, baked eggs or poached eggs and pair with mushrooms, cheese or bacon.

Ramps can be included in scrambled eggs embellished with goat cheese or a delectable ramp omelet with feta cheese. Decorate open-faced breakfast sandwiches with sauteed ramps and top with hard-boiled eggs for another gourmet treat.

For even more ideas, consider a mushroom cheese tart enlivened with lemon zest and ramps. Savory ramp scones are another option as are Korean-style ramp pancakes – an earthy treat that works for either breakfast, brunch or lunch.

Simple sauteed ramp leaves with bacon

Ramp Savory Main Courses

There are many creative ways to incorporate ramps into dinner dishes. Pair crispy chicken with a morel, ramp and kale cream sauce or opt for sheet pan chicken infused with ramps, crushed garlic and bright lemon. Likewise, ramps and fish are another palatable pairing. Try salmon and ramps embellished with a ragout of crawfish, morels and fiddleheads. For more savory complements, consider combining ramps with veal, pork or pasta.

Ramp Condiment Recipes

A variety of spreadable sensations can be made from this wild edible. Ramp pesto is by far the most popular, but you can also make ramp chimichurri, ramp relish and a faux fish sauce with ramp leaves, salt and water. Ramp chimichurri can be served with fish and steak, roasted vegetables or eggs. Ramp hot pepper relish is spectacular on hot dogs, in tartar sauce or in potato or tuna salad.

Pungent ramps yield a spectacular aioli which is divine spread on sandwiches or used as a vegetable dip. Creamy ramp gravy is satisfyingly perfect paired with biscuits, potatoes or even breakfast eggs. Speaking of breakfast, have you tried cooking eggs in ramp butter? You can also saute fresh veggies and toss pasta with it or simply spread some on savory scones.

Ramp jam is one last condiment idea. You can use this savory jam to serve with proteins like steak, pork or lamb, adorn a charcuterie plate or just slather it on toast.

Ramp Leaf Pesto

Ramp Snack Recipes

Ramps can lead to a myriad of wonderful snack ideas. For shareable snacks make a ramp garlic bread with fresh mozzarella and ramp pesto – no garlic is even needed for this garlic bread due to the spectacular flavoring that ramps provide. Focaccia with a radish ramp butter is another sensational snack for gatherings while you finish up dinner.

Other wonderful opportunities to include ramps in snack recipes include cool and creamy ramp dip made from sour cream or a hot dip blended with spinach, cream cheese, pepper jack and parmesan cheese. For a quick snack, bring out some pickled ramp relish to serve with crackers and cheese. Delicate ramp chips are another option, tasting similar to kale chips with a more garlicky flavor.

For more filling snacks, consider fried ramps, ramp quesadillas, ramp dumplings or a spring-themed pizza topped with savory ramps, mushrooms and fresh eggs.

Fried Ramp Bulbs

Ramp Side Dish Recipes

For many, side dishes are the best part of family dinners. It’s the optimal way to ensure everyone gets something they like. Ramps are a great ingredient to add some flavor to a medley of simple side dishes. Add ramp leaves to fluffy rice or make a ramp fried rice from day-old rice leftovers. Ramp risotto is an elevated take on these rice dishes and is fantastic paired with fish and chicken.

Try an elevated ramp mac and cheese made with asiago, mascarpone and fontina cheese blended with ramp pesto and oven-baked until perfectly browned. For more straightforward ideas, try basic grilled ramps with lemon and sea salt or fried potatoes adorned with bacon and ramps. Ramp gnocchi with kale and bacon and ramp barley topped with glazed carrots are two more fantastic side options.

Preserving Ramps

Given the short season for ramps, the best preservation techniques are often a topic of much discussion. One of the most popular methods of preserving ramps is pickling and water bath canning them – they’ll keep the longest when using this method. A second option for preservation is freezing.

You can also make and can ramp pesto or ramp jam to extend the flavor of this desirable spring green. These jars are great for gifting, trading or storing all for yourself. You can also dehydrate ramp leaves to make ramp powder, which is ideal for sprinkling over vegetables and protein dishes or mixing into sauces, dressings, or spice blends.

Making ramp compound butter is one last method of preservation to extend the reach of your ramps. It can be added to just about everything including fish, meat, veggies, pasta or straight on bread and toast, infusing all with the savory flavor of ramps.

Pickled Ramps for Canning
How to Freeze Ramps
Wild Ramp Pesto
Ramp Jam
Ramp Compound Butter
Ramp Salt
Ramp Powder

Pickled Ramp Bulbs

Cultured & Fermented Ramp

Pickling ramps is a popular method of preservation. Pickled ramps can be used in co*cktails like this gibson martini or worked into dishes when ramps are no longer in season. You can lacto-ferment ramps or use a simple pickle brine.

Other fermenting techniques include making ramp kimchi, which can be spooned over fried rice or added to soup broth, ramp kraut, or fermented ramp soy sauce, perfect for anywhere you would normally use soy sauce: wontons, sushi, fish, and more.

Foraged Food Recipes

Looking for more ways to cook with wild foraged ingredients?

Dandelion Gin
Potato, Leek, and Nettle Soup
Black Walnut Recipes