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    Home » Wild Herbs and Spices

    Ramp and Wild Leek Recipes

    About

    One of the greatest gifts Nature's given to foragers, ramps, also known as ramsons, wild leeks, and wild garlic are a delicious relative of garlic and onions.

    Favorites

    Ramp Pesto | Ramp Butter | Pickled Ramps | Ramp Sausage |

    Sustainability

    Wild leeks are a hot topic. The plant is illegal to harvest on public land in most states and info on best practices for harvesting is often speculation. If you're new to them, please read The Forager's Guide to Ramps or Wild Leeks that covers harvesting and sustainability.

    a field of wild leeks in the spring

    Species

    North American varieties are only two of a number of different related species that are cooked and enjoyed around the world. A few others are European bear garlic, the victory onion, and the Korean cousin Allium ochotensis.

    Edible Parts

    There's a number of different parts of the plant you can cook with. Most people will know the leaves and bulbs, but the seeds, scapes and flowers are good too.

    ramp seeds and flowers on a wood board

    Unripe seeds and flowers.

    Leaves

    The leaves can be cooked similarly to scallions and are wonderful cooked as a vegetable, or made into pesto. One of my favorite recipes is Siberian-Style Fermented Ramp Leaves.

    Bulbs

    The bulbs are often pickled, but can be used anywhere you'd use an onion. Many people pickle them.

    Scapes

    The scapes are the unopened flowers. They can be cooked like an onion or garlic scape, fermented or pickled.

    Seeds

    The unripe green seeds can be dried, pickled or fermented and have a strong onion flavor.

    Flowers

    Wild leek flowers are delicious, have a long shelf life, and are great anywhere you'd garnish something with raw onion.

    • Fermented Green Ramp Seeds
    • Ramp Leaf Garum (Vegan Fish Sauce)
    • Vignarola: Italian Spring Vegetable Stew
    • Cheremsha: Fermented Wild Onion Leaves (Черемша)
    • Fermented Ramp Leaf Soy Sauce
    • Fiddlehead Soup with Vegetables and Pesto
    • Dried Ramp Leaf Ranch Dressing
    • Dried Ramp Leaf Seasoning / Rub
    • Ramp and Morel Spaghetti
    • Ramp Leaf-Goat Cheese Dumplings
    • Ramp Leaf Gnudi Dumplings
    • Nettle Pancakes with Goat Cheese (Nokkosletut)
    • Spring Ephemeral Salad
    • Ramp Leaf Pasta Dough(s)
    • Ramp Leaf Salsa Verde
    • Grilled Ramps with Chokecherry Sauce
    • Ramp Scrap Vinegar
    • Wild Ramp Butter
    • Green Spaetzle
    • Brine Fermented Ramps
    • Ramp Leaf Burgers
    • Wild Herb Brioche
    • Sauteed Asparagus and Mushrooms
    • Pickled Ramps
    • Morels and Ramps Preserved in Oil
    • Spicy San Marzano Sauce with Dried Herbs
    • Pickled Ramp Aioli
    • Ramp Leaf Fermented Sriracha
    • Dryad Saddle Ramen
    • Dandelion Capers with Ramps and Lemon
    • Spring Mushroom Sandwich with Wild Garlic Aioli
    • Ramp Leaf Sausage
    • Ramp Jam
    • Ramp Leaf Pesto
    • Chimichurri with Bee Balm and Ramp Leaves
    • Baby Potatoes With Young Ramps And A Duck Egg

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

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