Seasons/Availability
Wild Ramps are available for a few months in the early spring.
Farm-grown Ramps are cultivated in the United States, Canada, and parts of Europe year-round.
Culinary Uses
Ramps can be used as a substitute for garlic or onion in any dish. In most cases, less is more when it comes to the strong flavor of Ramps. The leaves and stalks of the plant can be eaten raw or cooked. They are often served sautéed, grilled, braised, roasted, fried, pickled, boiled, steamed, or chopped into salads. The bulbs have a milder taste than the leaves and stems and can be added raw to salads or sandwiches for an extra kick of flavor. For an even more subtle flavor profile use only the tender tips of the plant. The leaves can also be used as an aromatic for soups, stews, and sauces. The roots of the plants can also be eaten raw or cooked. Ramps pair well with eggs, potatoes, beans, pasta dishes, fish, poultry, pork chops, aged cheese, mushrooms, and tomatoes. They are also often served with butter or oil on toast or crackers. To store fresh Ramps wrap them in a damp cloth or paper towel and place them in a plastic bag in the refrigerator for up to one week. Dried ramps can be kept in an airtight container for up to six months at room temperature. Ramps can also be frozen for six months to one year. Blanching them prior to freezing is recommended for the best flavor and texture.
Ramps have a unique flavor that is both pungent and sweet, with an herbal quality that is often likened to a combination of garlic, leeks, onions, and chives. The taste has been described as earthy and woodsy with slightly biter notes. Ramps are considered to be one of the most flavorful spring vegetables due to their strong garlic-like aroma and taste. The best way to experience the full flavor of ramps is by consuming them fresh when they are in season. This will give you an intense garlicky-onion flavor with hints of nutty-earthy undertones that can add depth of flavor to any dish.
