Who would have guessed that ramps—those wild scallions that appear briefly each spring—would spark such passionate debate? Loved by many as uncultivated harbingers of the season, they’re also criticized by some who turn against anything that becomes trendy. Yet for those who really enjoy them, ramps remain a cherished seasonal treat.
I’ve written about ramps more than once, and shared a recipe or two because I genuinely adore them. Part of that affection comes from living near where they grow. Each May my kids and I spend time foraging for ramps, and then we cook and eat what we’ve just harvested. It’s a small tradition that blends outdoor time, family, and food.
When we collect them responsibly—never taking too many—we sometimes sell our surplus to local restaurants and enjoy seeing how chefs transform our finds into creative dishes. Foraging, cooking, and a bit of small-scale commerce for the kids all in one. Just the other day, on Mother’s Day, the boys suggested naming our little operation; Jack came up with “Lady and the Ramp,” which made us laugh.
Be mindful when harvesting: leave plenty behind so ramps can continue to thrive. If you want ramps in your dish, take only what you need and let the patch regenerate. As the saying goes: pick on an onion your own size.
How to Cook with Ramps
Ramps are versatile and excellent when used fresh. Here are a variety of ideas and recipes that highlight their bright, garlicky-onion flavor:
- Pasta Salad with Chicken, Picholine Olives, and Ramp Vinaigrette
- Ramp Chimichurri Crostinis
- Green Olive and Ramp Tapenade
- Pasta and Salmon Salad with Ramp Dressing
- Simple Ramp Pasta
- Spring Ramp and Pea Risotto
- Pasta with Ramps, Edamame, and Sugar Snap Peas in a Light Parmesan Cream Sauce
Whether you toss ramps into salads, blend them into sauces, use them in risottos, or simply sauté them with butter and pasta, they add a distinct and vibrant note to spring cooking. Enjoy them while they last, and always forage with care.