Produce Guides

An introduction to ramps, also known as wild leeks or ransoms, a lot like green onions but with a mildly garlic flavor.

Photography Credit: Elise Bauer

Have you ever heard of ramps? Probably not, if like me, you live west of Minnesota. Those of you Easterners are likely well familiar with them. Also known as wild leeks or ramsons, ramps are one of the first delicacies of spring. They grow in the woodlands east of the Great Plains — and often in huge swaths.

Ramps are gathered by professional foragers each spring and make their way to any number of local food festivals. These days ramps are trendy; you can find them on white-linen menus from New York to San Francisco.

My friend Hank brought some ramps over for us to play with the other day; as a Jersey boy, he is well acquainted with them. According to Hank, you use ramps like green onions or young spring garlic. Ramps taste a lot like green garlic, though more subtle in their garlicky flavor.

They can be eaten raw, but are best sautéed, roasted, grilled, pickled or made into pesto. The spearpoint-shaped upper leaves, unusually wide for a member of the onion family, are tender and are often separated from the stouter stalk and miniature bulb.

Have a favorite ramp recipe? Please let us know about it in the comments. Also check out these great ramp recipes from fellow food bloggers:

If you live West of Minnesota and want to try ramps, the only way to get them is to have them shipped in. They are available online from late March through the spring. You can order them at Earthy Delights.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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  1. LINDA


  2. Jack

    I am fortunate enough to have ramps in my woods here in Michigan. My first experience cooking with them is still the best. I wrap large sea scallops with a strip of procuitto and a large ramp leaf, secure with toothpicks, and pan sear in butter until the scallops are done.

  3. Doris Myers

    We will get up some bacon and remove the bacon and cool down the grease and then add the team’s that have been cut up read the bacon and 1/2 cup of vintage and 1/2 cup water salt and pepper to taste and we will add some ramps to fried potatoes and we headed them to eggs also

  4. Donna

    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.

  5. Scott

    I’m in New York and just had my first experience with ramps. It was a pickled ramp and gin martini. Awesome and delicious!

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