ramp recipes to celebrate the start of spring foraging

While winter foraging is possible, spring marks the begining of a much more diverse and fruitful season of warmer weather foraging. Ramps are one of the first plants to come up in the spring. Also known as wild garlic or leeks, Allium tricoccum is a delicious herb to add to your spring meals. An important disclaimer: make sure you check the local regulations in your area about where you can forage and please forage ethically—only take from large patches and leave enough to ensure regrowth for following years and for others (animals included) to enjoy.

Another note: please do not confuse ramps with their dangerous look alike false hellebore or Veratrum verde, which is NOT edible. Pictured below.

Anyways, on to the recipes!

Ramp biscuits: I tested out this delicious recipe, would highly recommend.

Ramp pesto: I just kind of threw a bunch of stuff together, to try to put it in recipe form I added about 1/2 cup of chopped up ramps, 2-3 tbsp olive oil, 4 tbsp nutritional yeast, 2 tsp salt, a dash of pepper, 1/4 cup nuts of choice (I normally use pine, walnuts, or pumpkin seeds), and blend well! Add water if needed to thin out.

Ramp potato soup: this recipe was delicious and t can easily be made dairy free or gluten free!

Ramp stir fry/scramble: simply chop up ramps finely and use in sub of leeks!

Ramp butter: super easy and tasty, take 1 cup of butter of your choice and whip/blend with 1/4 cup finely chopped ramps.

Ramp salt: this is a bit more complicated but its the same proportions as above, you just need to dehydrate the ramps first by either using a dehydrator or baking on a lower setting (max 300 F) until dry but not burnt. Then blend together and enjoy as a seasoning!