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Ramps (aka wild leeks) are a wild member of the onion family with a pungent flavor and aroma that evokes both green onions and garlic. These ramps have all been sustainably hand-foraged in the wild.
Origin: The Pacific Northwest or occasionally West Virginia.
Season: Typically April to May.
Applications: Use ramps like a green onion, either cooked or raw. Though they can be sautéed, blanched, baked or boiled, ramps really excel when grilled (grilled ramps recipe) or butter poached in beurre fondue (for an example dish, see our halibut cheeks & butter poached ramps recipe). They can also be used in soups, sautés, egg dishes, and even guacamole.
Ramps’ mild yet complex flavor can be paired with vegetables like asparagus, carrots, potatoes and peas as well as with seafood, particularly salmon and whitefish like halibut and dover sole.
How to Store and Share: Wrap wild ramps in several layers of zip-top bags and store them in your refrigerator away from high-fat foods they can impart unwanted flavor and aroma to (like butter). They will last for up to a week.
For long term storage, fresh ramps can be chopped and frozen.
Specifications: Each order is for 2 lbs of fresh ramps. We estimate that there are approximately 50-70 ramps per pound.
Shipping: Fedex Overnight
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