18 Delicious Recipes For Ramps! - Heartbeet Kitchen

Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

I discovered ramps, also known as wild leeks, shortly after I started writing this blog. Skipping down the aisles of the Minneapolis Farmers Market, there seemed to be a hoard of people around what I thought were just spring onions or young garlic. Part of what makes them so special is that they are foraged and wild, which makes their short season a draw. I love using them during spring for a seasonal flare in gluten-free dinners.

What do ramps look like?

• Their leaves were shaped much like that of tulips, soft and delicate to the touch.
• Their bulb (which grows from the root) was a gorgeous light pink, turning to white as they stretched to the leaves, a natural ombre effect.
• And the aromatics…. like sweet, pungent garlic that you just began to sauté in a hot pan, tempting you to bite into one raw.

They have a fresh perfume that lingers when you cut into them, a gentle garlic/onion flavor when softly cooked. And they bring a grassy freshness to any dish, subtly sweeter than their spring onion and leek cousins.

What to look for when buying ramps:

Bright green leaves and no wilting. Lightly wash them with cold water and dry before wrapping them in a slightly moist paper towel and placing in a plastic bag.

How to store ramps to keep them fresh:

Store them in the door of your refrigerator so they don’t get too cold. They’ll last about three days, so if you don’t have to cook them in a meal, use of the condiments below to preserve them.

this … 1

5-Ingredient Cool and Creamy Ramp Dip

This super flavorful dip is easy to make, with sauteed wild ramps, sour cream, and lemon zest being the stars of the show. It's like an elevated version of sour cream and onion dip! Can be prepared 2 days ahead. Get the recipe 2

Simple Asparagus and Ramp Soup

The return of foods so brightly colored just lifts my spirit, a departure from all the things roasted that we embrace during winter. Laura combines two perennial favorites in this creamy soup, seemingly perfect for a rainy day and the smell of spring hitting the ground. Get the recipe 3

Zingy Ramp Pickles

I love pickles, and the quick type that require no canning are great for extending vegetables that have such a short season. Ramp pickles can be used on salads, sandwiches, and on toast! Get the recipe 4

Rice-Less Risotto with Ramps and Asparagus

You can make “rice” out of asparagus by cutting the spears into grain-sized pieces! Combined with caramelized shallots, olive oil and some sheep’s milk cheese, it was a creative, light take on one of my favorite comfort foods. If you can’t find white asparagus, you can make cauliflower rice instead, and proceed with the recipe. Get the recipe 5

Creamy Ramp Butter

If this is your first time trying ramps and you’re stumped on what to do with them, condiments are always a great option. Imagine the flavors of buttery, garlic chive biscuits and that’s what one swipe of this green beauty will bring. Get the recipe 6

Wild Ramp Scones

These tender and flaky ramps scones are unapologetically garlicky and make an irresistible breakfast served warm from the oven with a generous smear of butter. A great side for soup, too! Get the recipe 7

Easy Ramp Pasta

Spaghetti with Ramps is a tasty, quick weeknight dish. Pasta, ramps, lemons and good quality parmesan are basically all it takes. And a little hot red pepper if like a kick! Get the recipe 8

Warm Corn, Bacon, and Ramp Salad

Fresh yellow corn kernels are sautéed in bacon fat until tender and golden, then tossed with cherry tomatoes, ramps, crisp bacon and chopped parsley. Ramps, a seasonal favorite of mine, have a delicious garlic flavor. The white part is cooked in with the corn, and the greens are chopped up and mixed in at the end. Get the recipe 9

Ramp Chimichurri

Few sauces pack the punch of chimichurri, hence why it’s in my fridge most days of the week. I made this ramp version last year and when the last of it was finished, I swore I’d make more next time and freeze it to use throughout the year. Bracing and bright, a little bit spicy, I’ve deemed it liquid gold. Get the recipe 10

Sea Salt & Lemon Grilled Ramps

A simple yet delicious grilling recipe that highlights ramps! A squeeze of lemon and a dash of sea salt is all you need to bring out the delicious flavor of these wild onions. Get the recipe 11

Beer Battered Fried Ramps

Ramps are nature’s ultimate onion ring. Both the green leaves and the ramp stalks are edible so you can fry the entire thing whole. The beer batter gives a great crust on the outside, texture and crunch. Get the recipe 12

Sour Cream and Ramp Gnocchi

This gnocchi dish has similar flavors to perogies, especially paired with crispy bacon and loads of sour cream. A generous helping of ramps replaces the traditional onion topping, and a quick sauté of kale brings a little balance to a rich dish. Get the recipe 13

Pressure Cooker Ramp Rice

Fluffy, perfectly cooked rice spiked with the flavor of wild ramps, a versatile side dish! The ramps give white rice a delicious garlicky flavor. Can be made with only ramp leaves or ramp leaves & bulbs. Get the recipe 14

Morel Mushroom and Ramp Chowder

The best soup of Spring! Easy Morel Mushroom and Ramp Chowder only takes minutes to make but tastes like a gourmet treat with sautéed morel mushrooms and ramps swimming in a creamy parmesan cheese spiked broth. Get the recipe 15

Flaky Chinese Style Ramp Pancakes

Scallion pancakes (or rather, ramp pancakes, as this variation should rightfully be called), might just be the most perfect vehicle for showing off the pungent, garlicky bite of fresh ramps, with their crisp golden-speckled outside and flaky multi-layered inside. Get the recipe 16

Savory Steel Cut Oats with Ramps

The creamy, mild oats are the ideal vessel for the garlicky ramps and salty soy sauce. It satiates every comfort food craving – and remains relatively healthy to boot. Here’s a dish that's gluten-free, vegetarian, whole grain – and delicious! Get the recipe 17

Ramp Tacos

These are fast, easy, and delicious spring tacos. They really allow the oniony-garlicky flavor of ramps to shine through. For a die-hard ramp lover, that's pure bliss. Look how nice and crispy the bulbs get in less than two minutes. Get the recipe 18

Soft Scrambled Eggs with Ramps

Buttery soft scrambled eggs with fresh spring wild ramps and tangy goat cheese. A simple, yet decadent, breakfast. Only four ingredients, 5 minutes from start to finish. Get the recipe Save This Recipe Form

Δ

Notify

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Send It!

18 Delicious Recipes for Ramps + Creamy Ramp Dip!

This cool and creamy dip is made with sauteed wild ramps, olive oil, and lemon zest. An elevated version of sour cream and onion dip that's so easy to make! Can be prepared 2 days ahead. No ratings yet Rate Print SaveSaved Prep Time :5 minutes minutesCook Time :5 minutes minutesFridge Time :30 minutes minutes Yield: 8 servings Author: Amanda Paa Cook ModePrevent your screen from going dark

Ingredients

• 1/4 cup good quality olive oil
• 4 ramps, cleaned and finely chopped, both bulbs and stems
• zest of one lemon
• 3/4 teaspoon kosher salt, divided
• 8 cracks black pepper
• 2 tablespoons fresh lemon juice
• 1 1/2 cups full fat sour cream

Instructions

• Heat the olive oil, ramps, lemon zest and 1/2 teaspoon salt, in a small pot over medium-low heat. Cook, stirring occasionally, until the ramps are lightly bubbling and turning softer. This takes about 3-4 minutes. Remove from heat and stir in the black pepper. Let cool for about 15 minutes.
• Combine the sour cream, 1/4 teaspoon salt, and lemon juice in a medium bowl. Stir in 2/3 of the ramp mixture.
• Spoon into a bowl for serving, and top with the remaining ramp mixture. Refrigerate for 30 minutes, ideally, for flavors to marinate.