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Home » Recipes » healthy

Ramping It Up Time to Forage

Published: Apr 29, 2018 · Modified: Jun 22, 2024 by Lisa Keys · This post may contain affiliate links · 13 Comments

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Last Updated on June 22, 2024 by Lisa Keys

Foraging in a field of wild ramps with scissors and colander.

ramping it up time

There is a saying that the month of March comes in like a lion and goes out like a lamb, but I think it better applies to April here in Pennsylvania. Should I mention the chilly weather we’ve all been NOT enjoying?  For a very long time it has felt like spring would never come. Finally, that snow and ice of those first few weeks have melted into a sense of calm like a warm spring shower.

By the 4thweek in April there is a noticeable change in the landscape. Clearly, the sun shines brighter, the grass is greener and the warm temperatures beckons one outside to the garden and forest beyond. It’s rejuvenating and ramps up the mood.

Foraging for ramps and home grown asparagus.

Yesssss it is ramping it up time. Ramps, aka, wild leeks are prized by chefs and can be eaten raw or cooked. In addition, they have a mild onion flavor and complement everything from pesto to quiche. I think it’s no happy accident that they are in season at the very same time asparagus is rising from the ground. They really do complement each other in flavor.

If you are fortunate enough to find a lush patch of ramps don’t be greedy. Clip just what you need and leave the rest to rejuvenate the patch for years to come. Take care of the earth and it will take care of you. Last week was Earth Day and many of my neighbors participated in a local clean-up of litter. Why do people litter? Anyway, it brought back a memory of William and I joining forces so many years ago. He was a good keeper of the earth.

How to enjoy the freshness of spring ramp greens.

  • Add a few leaves to your favorite pesto mix for another layer of flavor
  • Chiffonade a few leaves and add to an omelet
  • Saute ramps with garlic and olive oil for a side dish
  • Chop and add to risotto
  • Delicious raw in slaws and salads (maybe not fruit salad)

Ramp butter is fantastic on top of a burger or basted over a steak. Melt it in pasta with a bit of parmesan and pepper for a heavenly good dinner. Compound butters are super easy to make and pretty much keep forever in the freezer. I'm hoping to make enough to get me through until next season.

Ramp butter in food processor.
ramp butter
Ramp butter in food processor.

Ramp Butter

Lisa Keys
Forage and find some ramps for this flavorful recipe. 
5 from 2 votes
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Prep Time 5 minutes mins
Total Time 5 minutes mins
Course sauce
Cuisine American
Servings 16
Calories 6 kcal

Ingredients
  

  • 10 fresh ramp leaves, stems trimmed, roughly chopped
  • pinch coarse salt
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon champagne honey or Dijon mustard Saucy Mama brand preferred
  • 1 stick (½ cup) unsalted butter, room temperature

Instructions
 

  • Place all ingredients in food processor and let it rip until the ramps are finely chopped and the mixture is a glorious  fresh green color.
  • Form into a log in some plastic wrap and store in freezer.
  • I just slice of what I need when I need it

Notes

Recipe makes about ¾ cup. The nutrition information is based on a 1 tablespoon serving.

Nutrition

Calories: 6kcalCarbohydrates: 1gProtein: 0.1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.02gTrans Fat: 0.002gCholesterol: 0.1mgSodium: 2mgPotassium: 0.4mgFiber: 0.2gSugar: 0.3gVitamin A: 161IUVitamin C: 1mgCalcium: 6mgIron: 0.2mg
Keyword compound butter, foraging, ramps, wild leeks
Tried this recipe?Let us know how it was!
Foraged ramp butter wrapped in plastic with ingredients in background.
ramp butter

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Reader Interactions

Comments

    5 from 2 votes

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    Recipe Rating





  1. Lou

    April 29, 2018 at 7:03 am

    Love that picture.

    Reply
    • Lisa

      April 29, 2018 at 7:26 am

      Yes, it is a good one of a real good boy...he loved his country in a variety of ways

      Reply
  2. Dawn Lowenstein

    April 29, 2018 at 8:42 am

    5 stars
    Thank you for this latest information-Ramping it Up!

    Reply
    • Lisa

      April 29, 2018 at 9:26 am

      you are welcome

      Reply
  3. thegsandwich

    April 29, 2018 at 9:02 am

    Hi Lisa. I've never heard of or eaten ramps, so I learned something new today. And I agree about the litter. I don't get it. Noticed a ton of it while out running along a main drag yesterday. Important to teach children about Earth care.

    Reply
    • Lisa

      April 29, 2018 at 9:38 am

      Litter is one of my pet peeves. I don't understand how people toss it out their car windows instead of just waiting until they get home to toss it into a trash can. Back to ramps the root end looks like a small scallion bulb and in my neck of the woods I find them growing among the skunk cabbage on the edge of a stream. I hope you can try them some time.

      Reply
      • thegsandwich

        April 29, 2018 at 12:50 pm

        We've got lots of skunk cabbage so I'll look for it.

  4. Lynne Laino

    April 29, 2018 at 10:20 am

    I’m so loving the pictures of your ramps in the wild!! They say they grow on North facing slopes, is that true of yours? I check the woods behind my house but there’s only lots of skunk cabbage. Your compound butter looks amazing. And I couldn’t agree more about littering - what is wrong with people?? Love that adorable photo of Will!

    Reply
    • Lisa

      April 29, 2018 at 11:23 am

      Yes it is a north facing slope now that you mention it.

      Reply
  5. Barb Zornes

    April 30, 2018 at 11:05 pm

    I love that you included the photo of you and William. That smile ---- definitely his! XO

    Reply
    • Lisa

      May 02, 2018 at 10:20 am

      I know! Our boys knew how to light up the room ❤️

      Reply
  6. stephanie

    May 04, 2025 at 10:37 pm

    5 stars
    delicious!! was eating the butter straight out of the food processor. happy to be able to enjoy a precious ingredient a little bit at a time through the spring and summer.

    Reply
    • Lisa Keys

      May 05, 2025 at 7:51 am

      I am so glad you found a way to love ramps as much as I do. The butter is good on so many things. This year I made dehydrated ramp salt. It's another great way to extend the flavor of this prized ingredient.

      Reply

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