Wild, Wild Ramps

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Wild, Wild Ramps! “We have become foragers!”, my daughter-in-law proudly proclaimed as they walked through the front door. My son extended his hands with a large bouquet of wild ramps, as though they were a dozen long stem roses. “You can eat the tender bulbs as well as the leafy greens!”, they said in unison. Imagine my surprise. Little did I know that every Spring, foodies as well as seasoned chefs embark on a quest to unearth this subterranean gem known as Wild Ramps. What I learned that day is that ramps are simply wild leeks. Their flavor mimics garlic and onion. The fleshy leaves are a savory delight when sautéed in olive oil and butter. I promptly washed and trimmed the precious globular buds before serving them with breakfast. How unexpectedly delicious! It was only later, while traveling, I discovered their value at a farm-to-table restaurant when the waiter boastfully announced Wild Ramps on the menu. My smile said it all.

WILD, WILD RAMPS

1 large bunch wild ramps, skins discarded, washed, and chopped

2 tablespoons butter

1 tablespoon olive oil

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

Instructions:

Using an iron skillet, warm butter and olive oil over medium heat. Swirl 3-4 minutes until slightly browned and nutty. Do not burn. Add the wild ramps. Sauté until pieces are slightly charred and leaves are crispy, turning occasionally. Sprinkle with seasoned salt and black pepper. Serve warm.

15 thoughts on “Wild, Wild Ramps”

  3. I look forward to them every year, and I’ve foraged them since I was a child. My uncle taught me much about foraging, including the need to harvest carefully and sustainably so the patch is not ruined. Unfortunately for the ramp, this spring treasure has become trendy and not all the foragers out there are careful in their picking. It’s good that you have the forager right in your family! Enjoy these wonderful plants, they are one of my favorites!

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    • You are so right that ramps must be foraged carefully. In fact, it is wise to only take a small portion simply because it takes up to 7 years to be replaced. Perhaps that is why they are so expensive. The same thing goes for morel mushrooms. Always use a netted bag so the spores can fall through the openings to return to the ground. Of course, you are already aware of these valuable tips. Please share your insight again. Blessings, Dorothy. 🍃🍓

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      • Seven years! I knew it was a long time, but that’s even more sobering. The netted bag is a great tip Gail. My uncle always told me to gather with a wire basket for the same reason, only he said “you want to spread the magic around.” He was a character.

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