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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Fermented Green Ramp Seeds

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Fermented unripe ramp seeds

Green ramp seeds fermented in brine are a potent garlicky-tasting ingredient.

If you love ramps, you have to try fermenting their green, unripe seeds. During July in the Midwest, ramps will start to lower their flowers and make seeds. Like some other seeds, if you catch them at the right moment they’re tender enough to be eaten whole.

Green unripe ramp seeds in the woods

Make sure to wash off the cobwebs.

When harvesting, you’ll want to make sure that you’re picking green seeds that don’t have seeds starting to form. While it isn’t a huge deal and they won’t be ruined if you pick them late, the black seeds will become more visible after fermentation and aren’t as pleasing as smaller, pure green seeds. 

green unripe ramp seeds and ramp flowers

Green ramp seeds and flowers.

Picking from “virgin” patches

One thing that I should mention is that I only harvest ramp seeds from places where I haven’t dug bulbs or leaves the same year. And with all the places I harvest from, I try to go back in the fall and spread (as well as collect) seeds every year to help them thrive. 

Green unripe ramp seeds

It’s easy to harvest a good amount of green ramp seeds if you’re in the right place at the right time.

 

Just like every other part of everyone’s favorite wild allium, green, unripe ramp seeds are potent and a little goes a long way. If you tried the Siberian fermented ramp leaves I posted earlier this year and liked them, you’re in luck. Fermented ramp seeds have the same intense garlic flavor as the leaves you can use to offend your friends and family. 

 

The only difference here is that you harvest green ramp seeds in the summer instead of the spring. Bulbs harvested in the spring can also be fermented exactly as I describe here, and there’s a link to that at the bottom of the post. 

You can also dig ramp bulbs in the summer, but the texture is slightly tough and the texture can be mealy so they’re best pureed or minced before adding to a dish. 

Fermentation 

This is a simple ferment that’s the same method I use to make homemade capers. I use the word caper to describe unripe flowers and seeds that are pickled and fermented, so I also refer to these as ramp seed capers.

All you have to do is harvest some green ramp seeds, wash them and put in a jar, cover them with water, add salt, screw on the lid, shake it and let it be for at least 2 weeks.

Fermented Green Ramp Seeds in Brine

Finished fermented ramp seeds. There’s an aluminum lid pictured here, but I recommend using a non-reactive plastic lid.

From there I’ve held jars for over a year at room temperature without processing (or opening) them and they’ve been perfectly fine. But, if you want to store them in a pantry you should process yours in a water bath. 

Fermented Green Ramp Seeds in Brine

After two weeks the seeds will be stinky and delicious.

How to use 

You can use the finished, fermented ramp seeds anywhere you’d like the flavor of garlic, or want a garlicky caper substitute. I like them best finely chopped or pureed into things as a seasoning. Tzatziki made with fermented ramp seeds is fantastic, I’m including a simple template for that at the end of the post. 

Fermented Ramp Seed Tzatziki

Here’s a few things I’ve enjoyed with them and a few things I’ve been meaning to try. I’m sure you can find plenty of things to do with them. 

  • Minced or pureed into dressings that call for raw garlic, like Caesar. 
  • Minced and folded into pan sauces, especially with lemon. 
  • Chopped and folded into bread dough as some people do roasted garlic. 
  • Drop the seeds into a soup as it cooks to flavor it subtly. The seeds will get tender as the soup cooks. 
  • Minced or Pureed and added to cheese sauces, spreads and dips. 
  • Tzatziki
  • Finely chopped and used in vegetable salads. 
  • Used to flavor beans as they cook. 
  • Just about anywhere you’d use fresh garlic. 
Fermented unripe ramp seeds
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Fermented Green Ramp Seeds

Green ramp seeds lacto-fermented in brine. They make a good substitute in recipes just about anywhere you'd use garlic.
Prep Time5 mins
Fermentation Time14 d
Course: Condiment
Cuisine: American
Keyword: Fermentation, Ramps

Equipment

  • 1 wide-mouth quart mason jar and a non-reactive lid

Ingredients

  • 1 Tablespoon kosher salt
  • Green ramp seeds, as needed, about 3.5 cups
  • Water, as needed to fill the jar

Instructions

  • Wash and dry the ramp seeds.
  • Pack the ramp seeds into the jar, add the water to cover. The seeds should be completely covered by 1/4 inch.
  • Add the salt to the jar, screw on the lid and shake the jar gently to help dissolve the salt.
  • Place the jar in another container to catch any drips, then allow to ferment at room temperature for two weeks, or until the seeds are sour to your liking. Store the finished, fermented seeds in the fridge, or process in a water bath canner for 12 minutes, label, and store in a pantry.
  • Know that ramp seeds are incredibly strong smelling and may offend your friends and family. If you have to ferment it outside or in a garage it will work just fine.
  • The finished, fermented seeds will stay good for a very long time as long as they're always kept under a layer of fermented brine. Use the seeds as a substitute in recipes where you would use garlic. Typically I mince them or add to things where they'll be pureed or ground up.

Video

Fermented Ramp Seed Tzatziki
Print Recipe
5 from 1 vote

Fermented Ramp Seed and Bee Balm Tzatziki

Tzatziki sauce made with fermented green ramp seeds, cucumber, lemon and dried bee balm instead of oregano. Makes about 1.5 cups.
Prep Time10 mins
Course: Condiment
Cuisine: American
Keyword: bee balm
Servings: 6

Ingredients

  • 1 cup high-fat thick Greek yogurt
  • 2 oz piece of cucumber with skin, seeds removed *see note
  • ¼ cup fermented ramp seeds
  • ½ teaspoon salt plus more to taste
  • 1 Tablespoon fresh lemon juice
  • Fresh cracked black pepper to taste
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon crumbled dried bee balm leaves, or more to taste

Instructions

  • Chop the ramp seeds roughly, then put into the bowl of a food processor with the cucumber and pulse to a coarse paste.
  • Add the remaining ingredients except the dried bee balm and lemon zest and process until smooth. Depending on the size of the bowl of your food processor you may need to scrape down the sides of the bowl a few times to help the blades catch as this is a small batch of sauce.
  • Crumble in the dried bee balm, pulse a few times (but don’t puree) to incorporate, then pour the sauce into a small bowl and add some grated lemon zest to taste.
  • Double check the seasoning for salt and lemon and adjust until it tastes good to you. Refrigerate in a covered container such as a mason jar. The sauce will keep for at least a week.

 

More 

Ramps: Foraging, Cooking and Sustainability 

Fermented Ramps in Brine 

Siberian-Style Fermented Ramp Leaves 

 

Related

Previous Post: « Chicken of the Woods Thai Red Curry
Next Post: Warm Chanterelle and Wild Rice Salad »

Reader Interactions

Comments

  1. Renee Gustafson

    July 31, 2022 at 1:05 pm

    We dont’ have ramps here in western Colorado, however I have plenty of garlic chives in my garden.
    Can I substitute these garlic chives for ramps? They are just starting to flower. And what about their leaves?
    I really enjoy your posts and just purchased your book, a real treasure. I like your rather unconventional approach
    to cooking with wild plants and have followed several of your recipes, thank you
    Renee

    Reply
    • Alan Bergo

      August 4, 2022 at 2:18 pm

      Sorry, you can’t use garlic chives here.

      Reply
  2. Killian O' Donnell

    August 1, 2022 at 6:00 am

    Ramps are long gone from Ireland by now -they collapse in June- but I’ll certainly ferment the little devils next year, if the melting glaciers haven’t collared me by then. Most people here in Galway tend to write off wild garlic as a troublesome invasive pest, so I can gather to my heart’s content.

    Reply
    • Alan Bergo

      August 4, 2022 at 2:16 pm

      Thanks Killian. Yes, your Allium ursinum flowers in the spring. In North America Allium triccocum and friends flower and go to seed in the late summer.

      Reply

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Tender and delicious, these are eaten around the world. The US is still coming around, but I see them occasionally at farmers markets. 

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I think they could use a pet name. Pond tusk? Swamp spears? Help me out here. 😂

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Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

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