Ultimate Guide to Wild Edibles: Wild Ramps

Foraging and Preparing
Ramps Four Ways

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Ramps are one of the first spring wild edibles.  They are also called wild garlic, wild leeks, or wild scallion and are a relative of wild chives.  These delicious leaves burst from their bulbous bottoms around the time your daffodils bloom.  Their timing also coincides with the emergence of fiddlehead ferns.  And like fiddleheads, the life of ramps in their wild edible prime is brief. Within a couple of weeks, the wild garlic will flower and the tasty leaves will wither.

I’ve been a wild edible foraging fan since I was a kid in the Midwest. After teaching wild edible classes to college students in New England for almost 40 years, it’s clear that foraging is very popular. Once, a student emailed me sometime after taking my wild edibles class. He asked me to remind him which plants on campus were edible because his food budget was limited that semester. What a resourceful student!

This post covers how to identify and sustainably harvest wild garlic. I include some of my favorite recipes for using ramps. I use the names wild garlic and ramps interchangeably but they are the same plant. Additionally, check out my other wild edibles posts in this series.

I’ve done numerous hikes in New England where I suddenly discover a patch of wild edibles. In the spring I usually carry my wild edible daypack. My foraging daypack contains reusable plastic bags, kitchen scissors, trowel, jackknife, a field guide to wild edibles, a water bottle for drinking water and washing plants, and a pack towel to wipe the dirt off my hands. My go-to field guide is the Peterson Field Guide to Edible Wild Plants.

Related post -> Ultimate Guide to Wild Edibles: Fiddleheads

Identifying Ramps

Ramps grow in moist hardwood forests or near shaded stream beds. They thrive in wet loamy soil. April and May are the peak months for ramp collection in the Eastern United States.  Look for huge patches spread out through the area for the best harvesting. Each clump will have several smooth green leaves with purple or white stems.

While wild garlic grows near other look-alikes that are toxic such as false hellebore or lily of the valley, it is easy to distinguish the plant.  Rub a leaf in between your fingers and the unmistakable smell of garlic will permeate the air.  But like all plants in the allium family, ramps are poisonous to dogs so prevent Rover from getting garlic breath.

Responsible Harvesting of Ramps

Harvesting ramps sustainably will ensure future growth. Use scissors or snap off leaves to keep the bulbs in the ground. Take a few leaves from different plants and leave the rest. Also, make sure there is an abundance of plants in the area before picking.

I used to harvest the bulbs by digging in the moist loam to harvest the whole plant with the scallions-like roots attached.  I had seen them that way in the gourmet food stores so I figured it was the way to procure wild garlic.

However, it takes 5-7 years for ramps to mature to a harvestable size. Therefore, harvesting the roots interrupts the growing cycle of wild garlic. In reality, the flavor of the leaves is superior to the bulbs and it’s much easier to snap off leaves than dig up the roots. Overzealous picking has also decimated ramp populations. In some areas of the US and Canada, ramp harvesting is illegal due to the popularity of the plant causing overharvesting.

Related post -> Best Hikes in the Holyoke Range

The Honorable Harvest

In her book Braiding Sweetgrass, author Robin Wall Kimmerer introduces the ideas of the Honorable Harvest when taking food from the wild. The implied guidelines of the Honorable Harvest are a wonderful way to think about harvesting wild edibles.

• Know the ways of the ones who take care of you, so that you may take care of them.
• Introduce yourself.  Be accountable as the one who comes asking for life.
• Ask permission before taking.  Abide by the answer.
• Never take the first.  Never take the last.
• Take only what you need.
• Take only that which is given.
• Never take more than half.  Leave some for others.
• Harvest in a way that minimizes harm.
• Use it respectfully.  Never waste what you have taken.
• Share.
• Give thanks for what you have been given.
• Give a gift, in reciprocity for what you have taken.
• Sustain the ones who sustain you and the earth will last forever.

Kimmerer, R.W. (2015). Braiding Sweetgrass, p. 183

Eating Wild Edibles: Ramps

Chop wild garlic leaves coarsely and stir fry, adding salt and pepper if desired.  When I’m camping, I’ll sauté ramps in a little butter or oil and use them as a cooked green.  Or I’ll add it to my pasta dish.  Mac and cheese with wild garlic is heavenly after a day on the trail.

Wild Edibles Recipes: Ramps

The following are four of my favorite wild edibles recipes to use in preparing ramps. Be creative and vary them to your taste and style of cooking. Please remember that I’m an outdoor educator, not a food stylist. If it looks yummy, it’s because ramps are amazing, not my presentation.

Rampadillas

Rampadillas are my wild garlic take on quesadillas.  This is one of my favorite ways to eat ramps because the sweetness of the sautéed greens is complemented by cheesy goodness.

First, stir fry the roughly chopped greens in your choice of oils.  I like to use a butter and olive oil combo. Season with salt and put aside.  Next, slightly fry a tortilla in an oily pan and start to build your rampadilla.  You can use either flour or corn tortillas, although I think corn pairs well with the wild taste of garlic.  Stack sautéed ramps on the tortilla and add whatever other ingredients you wish, just be sure not to overpower the ramps that are the star of the show.  I usually use the wild garlic and lots of cheese.  Sliced ham is a good addition, too.  Add the top tortilla, flip and lightly fry the other side.  Cut into sections and enjoy them.

Ramp Condiments

Ramp butter and wild garlic aioli are terrific condiments to add flavor to dishes.  They are simple to make and elevate any dish.  Ramp butter is great on steamed veggies, pasta dishes, roast chicken or to finish off a steak.  I’ve been spreading it on crackers and topping it with a little avocado or tomato for a yummy appetizer.

Wild garlic aioli is the perfect dipping sauce for my other wild food finger food.   Dandelion flower fritters or beer-battered fiddleheads are extra decadent dipped in this aioli.  Just pair it with a pint of your favorite craft brew for even more decadence.

Ramp butter recipe

Coarsely chop the wild garlic leaves and pack in a food processor.  Use about 1-2 cups depending on how strong you want it.  Next, pulse the leaves until they are finely chopped.  Add a stick of butter and pulse until it’s combined.  Add salt to taste.  Scoop the ramp butter into a dish and chill.  You can also put it in plastic wrap to roll it into a log shape.

Ramp aioli recipe

You will need a food processor for the best results in using this wild edible. First, process a hand full of ramp leaves on low until they are well chopped. Add 2 egg yolks, 1 Tbsp lemon juice, 1 tsp salt, and pulse to combine. Next, very slowly drizzle a cup of oil into the feeder tube while processing. I use half extra virgin olive oil and half canola or sunflower oil. Add more lemon juice or salt to taste. You may also need more oil to achieve the consistency you want.

Ramp aioli is also great on sandwiches and as a salad dressing in addition to its fried food vices. I love it on a veggie or turkey burger. By the way, if you are in a hurry just combine well-chopped ramps with mayonnaise and lemon juice to make a quick ramp aioli.

Ramp Pesto

Another family favorite wild garlic recipe is ramp pesto. Basically, you make it the same way you would a basil-based pesto. I use about 4 cups of ramp leaves per batch. Grind them in the food processor with a half cup of nuts and a half cup of Parmesan cheese. I like to use walnuts if I’m too cheap to buy pine nuts. Both are tasty. Add sea salt. Next, pour in extra virgin olive oil while you are processing on high until it reaches the consistency you like.

Serve on your favorite pasta or vegetables or spread on sandwiches. I love to make a ramp pesto pizza with pear and brie cheese toppings.

Ramp Omelet

Ever since I watched Julia Child make a French omelet on PBS, I’ve been addicted to making ramp omelets. Prep the ramps first by stir-frying roughly chopped ramps in butter. Use a handful for each omelet. Then remove the sauteed ramps and add a Tbsp. of butter to the pan. With Julia, it’s all about the butter. Once it’s sizzling hot, add the beaten eggs and shake the pan to distribute the egg. When the omelet is close to done, add the ramps and shredded cheese. Fold and slide out on the plate. Voila!

Some final words on wild edibles and ramps

Every spring I eagerly await the time when I can forage for wild ramps. The wild garlic season is so brief I check often to see if the ramps are in their prime. I have my favorite beds of ramps I visit every year. By sustainably harvesting, I ensure the healthy life of my ramp patch. Besides, by teaching others the joy of foraging and preparing ramps while keeping in mind the Honorable Harvest, I can share my passion for wild edibles. Foraging adds an exciting dimension to every outdoor adventure. And a full stomach if you are lucky.

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