If you’ve dined out recently you may have noticed a popular ingredient this time of year – ramps! ‘Tis the season for these scallion-leek-like vegetables. They have a subtle onion flavor and a garlicky punch. Ramps are foraged for a very short time starting in the beginning of spring which makes them that much more prized as a ingredient. If you blink, you just may miss out on ramp season.

*The above photo shows ramps from Happy Cat Farm

Buy It

You’re probably not going to find ramps in a regular supermarket. Instead, check out your local farmer’s market or inquire at your spring CSA.

Store It

You can store uncleaned ramps at room temperature with their bulbs submerged in water, like a pretty little bouquet. Just be sure to use them before the leaves start to wilt, in about 3 days. Alternatively you can store cleaned ramps by wrapping them loosely in moist paper towels, and sealing them in a zip-top bag in the refrigerator; they should last up to 5 days.

Prepare It

Ramps have tons of nook and crannies for hiding dirt! Fill a bowl with water and soak them thoroughly to loosen the grit.

Recipe Inspiration

Spaghetti with Ramps – Bon Appetit

Ramp Pizza – Smitten Kitchen

Extra Rampy Ramp Risotto – Serious Eats