Ramps have an exciting garlicky flavor with succulent green leaves and a tiny white bulb. They make a bold statement raw in salads, and become more mild and sweet when cooked. Similar to green onions, this wild plant is entirely edible, from root to leaves. Roast bulbs with turnips; create a chimichurri sauce or ramp pesto; caramelize and grill whole for a simple side dish.
Your ramps might come with a husk, known as the “sheath.” With this intact, your ramps will last longer in the fridge. Don’t remove until ready to use!
Local
Foraged