Ramps Larger photo Click on the comments you'd like to print with your recipe. Grayed out comments will not print. Print (Ads will not print.) Top Comments kaela April 17, 2010 at 11:34 am Actually my favorite way to eat them is raw in salads, but yes, ramps are wonderful in many different ways! Always love ramp season. I just did a round-up post on my blog with lots of ramp info: http://localkitchen.wordpress.com/2010/04/08/ramps/ So yummy. Sweet & sour ramps is intriguing – I’ll have to check it out. agnespterrry April 17, 2010 at 12:36 pm Heh. I remember when we lived in West Virginia when I was a kid, ramps were really really popular. Mom decided to try them out since we’d never had them before coming from California. 0.o (Never again, for me, sorry: they tasted rank! Maybe as an adult I’d appreciate them more, but I kind of doubt it.) However I remember staring at them as Mom dished them up and wondering if she truly actually intended for us to EAT them. (She’s never purchased them again.) Oh, and they turn your urine green, so beware . . . So there’s my limited experience with ramps. Mom ended up finishing it all. I was very impressed by that as I recall. SunnySouthTexas April 17, 2010 at 4:10 pm There are actual festivals to the lowly ramp in West Virginia … I remember visiting a girlfriend in my early-twenties or maybe late-teens and going to the Ramp Festival … Their flavor is a cross between onion and garlic – kinda like a blend of the two … Mmmmmm; very tasty! Jonell Galloway April 18, 2010 at 1:28 am I think ramp is very similar to what we call wild garlic leaves in Europe. In French you call it “ail des ours”, because apparently it is the first green leaves the bears (“ours”) can eat when they come out of hibernation. I posted a recipe last week that worked quite well, using it with smashed potatoes. Nice post. Dale L. April 18, 2010 at 5:36 am This time of year ramps can be found in the mountains of Georgia and North Carolina. I have actually seen them for sale at a farmer’s market in Murphy,N.C.. tom robinson April 18, 2010 at 12:47 pm There are ramp festivals where I live ( western NC). It’s one of those things you either love or hate. I am in the later category. Think garlic times ten. Cooking tends to reduce the odor. Jerry April 18, 2010 at 12:51 pm The ramps are almost ready to be pulled in the forest near our house. They’ve been in the stores for awhile – so far we have had pasta with ramp pesto, venison with morel sauce and sauteed ramps, and scrambled eggs with morels, asparagus, and ramps. What a shame that they can only be found for such a short window! Harriet April 18, 2010 at 4:30 pm We call these leeks in Pennsylvania and we dug them out in the woods growing wild. They are very popular with the fishermen and campers at the beginning of spring and are used in everything from dips to soups, and even deep-fried. Some places hold LeekFests and contests for best recipes. hokan April 18, 2010 at 9:50 pm I make an omelet. butter Sauteed minced ramp bulb eggs mixed with chopped ramp greens and a bit of milk or water fresh goat cheese salt pepper I’ve been told to use the stem as well, but I don’t. JR April 19, 2010 at 9:22 am I transplanted some to our backyard garden a few years ago and they have flourished enough to where I think I will be able to harvest some in a few weeks. They are great with salmon. Molly April 20, 2010 at 12:11 am @Jonell, funny you should mention the bears. Here in Hungary the word for ramps is literally “bear’s grass.” Love them — one of the first signs of spring (and fresh local produce) in the markets here. My faves are in place of basil in a pesto, in omelets, and in soups. Megan April 22, 2010 at 2:51 pm I just made a fantastic Thai Green Curry….. loaded with ramps. They impart such a wonderful flavor. The recipe is on my site. Yummm we love spring ramps! Scott April 23, 2010 at 11:32 am I’m in New York and just had my first experience with ramps. It was a pickled ramp and gin martini. Awesome and delicious! Donna April 2, 2012 at 5:22 pm My husband likes ramps in potaote salad. I make a treet and ramp receipe. one can of treet cut into bite size. Two cups of macroni cooked until tender and drained. one egg scrambled not cooked. one teaspoon mustard. one green pepper cut into bite size. one half of a cup of plain bread crumbs. one half cup of mozerella cheese and cheddered cheese. five ramps cut into bite size. mix all together and bake it in oven on 350 degrees about 15 minutes in a casserole dish. ramps are in place of onions.