Spring is sprung and ramps are at the Market! The season is short, so grab them while you can and add their unique wild flavor to all manner of spring dishes with the help of this trio of super simple culinary basics.
Cook’s Note: Wild ramps are part of the onion family. (They’re also known as wild leeks or wild onions.) Ramps have a sweet, earthy taste that’s similar to both scallions and garlic.
Ramp Sea Salt
- 4 bunches ramps leaves, rinsed and dried
- ½ cup sea salt
- Line a baking sheet with parchment paper.
- Chop ramp leaves roughly and place them in the bowl of a food processor. Process until finely chopped, then transfer to a bowl. Add salt and mix very well.
- Spread the green, wet salt thinly on the prepared baking sheet. Allow to air dry, stirring a turning occasionally with clean hands or a spoon. Depending on the humidity it may take up to 24 hours. Once salt is completely dry, store in an airtight container. Makes 48 servings (serving = ½ teaspoon).
- ⅓ cup ramps leaves, rinsed and dried
- 2 sticks unsalted butter, at room temperature
- salt to taste
- Chop 1/2 of the ramp leaves coarsely and the other 1/2 very fine.
- Beat butter with an electric mixer in a bowl until creamy. Mix in ramps and season with salt to taste. Transfer compound butter into a dish and refrigerate until hard. Makes 20 servings (serving = approx. 1 tablespoon).
- 1 large egg
- 2 large egg yolks
- 1 teaspoon Dijon mustard
- salt to taste
- ¾ cup light olive oil
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice, or more to taste
- minced ramps, to taste
- Combine egg and egg yolk in a food processor and start processing. Slowly pour in light olive oil and extra virgin olive oil until mixture becomes thick and creamy. Add lemon juice and salt.
- Transfer mayonnaise to a small bowl and stir in ramps. Spoon into a jar with a lid and refrigerate until serving. Makes 6 servings.
Now that you have them, you can use them in/on salad dressings, pasta sauce, eggs, potatoes, sandwiches, and more.
Check our recipe archive for more tasty things to do with ramps.
- The Ramp Rites of Spring (in potato soup & quiche)
- Wild Ramps (with salmon & asparagus)
- Raving About Ramps (chimichurri sauce & more)
- Ramping Up for Spring (watercress soup & more)