Spring Ramps: Capturing Wild Garlic Season

There is a moment every spring when the world seems to wake up all at once. The first warm breeze arrives, the trees begin to bud, and a vibrant green blanket slowly covers the forest floor. For food lovers, this awakening signals the start of one of the most exciting and fleeting culinary seasons of the year: ramp season. For a few precious weeks, these wild treasures appear, bringing with them a flavor that is pure, pungent, and unmistakably spring.

Ramps, also known as wild leeks or wild garlic, are a forager's prize and a chef's delight. Their arrival at farmers markets creates a buzz of excitement. Why all the fuss? Because their season is incredibly short, and their taste is absolutely unforgettable. Capturing their unique flavor is a delicious way to celebrate the end of winter and the vibrant return of life. So, let’s dive into the wonderful world of ramps together.

What Are Ramps?

Ramps are a species of wild onion native to North America. They look a bit like a scallion but with one or two broad, flat, and beautifully green leaves. The stems are tinged with a stunning reddish-purple hue near the bottom, leading down to a small white bulb. Every single part of the ramp is edible, from the delicate leaves to the pungent bulb.

Their flavor is what makes them truly special. Imagine a perfect blend of garlic and onion, but with a more complex, earthy, and slightly sweet undertone. The leaves have a milder, more herbaceous flavor, while the bulbs pack a powerful garlicky punch. This unique taste makes them an incredibly versatile ingredient in the kitchen.

Where and When to Find Them

Ramp season is a brief but glorious window, typically running from late March to early May, depending on the climate. As soon as the ground thaws, these little green shoots start to emerge in shaded, wooded areas, often near streams.

• At the Farmers Market: This is the easiest and most sustainable way for most people to find ramps. Look for them at your local market in early spring. They usually sell out fast, so go early!
• Foraging for Ramps: If you are interested in foraging, it’s crucial to do so responsibly. Ramps grow slowly, and overharvesting can wipe out a patch for years. A good rule of thumb is to take only one leaf per plant, leaving the bulb in the ground to grow again next year. If you do harvest the bulb, take only from large, well-established patches.

Selecting and Storing Ramps

When you buy ramps, look for vibrant, fresh-looking leaves that are not wilted or yellowing. The bulbs should be firm and white.

To store them, treat them like fresh flowers. Wrap the root ends in a damp paper towel and place them in a plastic bag in your refrigerator’s crisper drawer. Stored this way, they can last for up to a week, but their flavor is best when used within a few days.

Preparing Ramps for Cooking

Prepping ramps is simple. The most important step is cleaning them thoroughly, as they grow in wild, loamy soil and can be quite muddy.

1. Rinse Well: Rinse the entire ramp under cold running water, paying special attention to the area where the leaves meet the stem, as dirt loves to hide there.
2. Trim the Roots: Trim off the very bottom root threads from the bulb.
3. Separate or Use Whole: You can use the ramps whole, or you can separate the leaves from the stems and bulbs. The leaves cook very quickly, much like spinach, while the bulbs take a bit longer, similar to a scallion.

Cooking with Ramps: Ideas and Inspiration

The beauty of ramps lies in their bold flavor, so simple preparations are often the best.

• Sautéed Ramps: Simply sauté whole or chopped ramps in butter or olive oil until the leaves are wilted and the bulbs are tender. Serve them as a side dish, or pile them on top of toast.
• Ramp Compound Butter: Finely chop ramps (both leaves and bulbs) and mix them into softened butter with a pinch of salt. Roll it into a log, chill it, and then slice off rounds to melt over steak, fish, or vegetables.
• Ramp Pesto: Swap out basil for ramp leaves to create a pungent, garlicky pesto that is incredible with pasta or as a sandwich spread.
• Pickled Ramps: Pickling the bulbs is a fantastic way to preserve their flavor. The pickled bulbs are amazing on cheese boards, in salads, or as a garnish for cocktails.

Featured Recipe: Simple Ramp and Ricotta Pasta

This recipe is the essence of spring. It's quick, easy, and lets the incredible flavor of the ramps shine through. The creamy ricotta and bright lemon create a perfect balance with the pungent wild garlic.

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients:

• 1 lb (450g) pasta, such as fettuccine or linguine
• 2 tbsp olive oil
• 1 large bunch of ramps (about 1/2 lb), cleaned and chopped, with bulbs and leaves separated
• 2 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes (optional)
• 1 cup whole milk ricotta cheese
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• 1/2 cup reserved pasta water

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before you drain the pasta, reserve about 1 cup of the starchy pasta water.
2. Sauté the Ramps: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped ramp bulbs, sliced garlic, and red pepper flakes. Cook for 3-4 minutes, until the ramp bulbs are tender and fragrant.
3. Wilt the Leaves: Add the chopped ramp leaves to the skillet and cook for another 1-2 minutes, until they are just wilted. Season with salt and pepper.
4. Create the Sauce: In a large bowl, whisk together the ricotta cheese, lemon zest, lemon juice, and Parmesan cheese.
5. Combine Everything: Drain the cooked pasta and immediately add it to the skillet with the ramps. Toss to combine. Pour the pasta and ramp mixture into the bowl with the ricotta sauce.
6. Finish the Dish: Add about 1/4 cup of the reserved pasta water to the bowl and toss everything together until the pasta is coated in a creamy, luscious sauce. Add more pasta water as needed to reach your desired consistency. Season with additional salt and pepper if needed.
7. Serve: Divide the pasta among bowls and top with extra Parmesan cheese.

Preserving the Harvest

Because ramp season is so short, preserving them is a great way to enjoy their flavor for months to come.

• Freeze Ramp Pesto: Make a big batch of ramp pesto and freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer bag. You can drop a cube into soups, stews, or pasta sauces all year long.
• Freeze Whole Ramps: You can blanch the ramps for 30 seconds, shock them in an ice bath, dry them thoroughly, and then freeze them flat on a baking sheet before transferring to a freezer bag.
• Make Ramp Butter: Ramp compound butter freezes beautifully and is an easy way to add a burst of flavor to future meals.

A Taste of Spring to Savor

There is a unique joy that comes from cooking with ingredients that are only available for a short time each year. It connects us to the rhythm of the seasons and reminds us to savor the present moment. Ramps are the perfect embodiment of this idea.

So this spring, I encourage you to seek them out. Visit your local farmers market, try this pasta recipe, and experience the bold, beautiful flavor of wild garlic for yourself. It is a taste you will not soon forget. Let us know about your ramp adventures in the comments below