Sauteed Ramps

Ramps are a trendy seasonal delight. They are a miniature version of a leek and taste like the cross between garlic and an onion. What makes them unique (and therefore trendy) is they can not be cultivated and instead have to be found in the wild. Unlike leeks, the green part is tender and can be eaten.


Since ramps can not be grown and can only be found through foraging, your best bet for finding them is going to your local farmers’ market instead of a supermarket. I was lucky enough to find a bunch at my market in Adam’s Morgan last weekend. They weren’t cheap at $3.50, but still cheaper than a Mc Donald’s meal. They were really a bargain because they entertained me for a full hour as I looked up more about them and recipes to cook them. I found a lot of recipe for cooking up ramps. In the end I followed the advice from the guy from the market and just sauteed them in butter. They cook down a lot so be careful with the salt. I did find a bunch of other recipes though:


Sauteed Ramps


  • 1tbs Butter
  • Ramps
  • Salt & pepper


  1. Remove the roots from the ramps and wash. Coarsely chop the ramps, separate the white bulb parts.
  2. Place a non stick over medium-high heat and melt the butter.
  3. Once the butter has stopped bubbling, add the white bulb part of the ramps, stirring frequently.
  4. As soon as the white portions begin to turn translucent, add the remaining parts of the ramps.
  5. Once the green portions begin to wilt, remove the pan for the heat and salt to taste. The ramps will reduce a lot and will not require a lot of salt.
  6. Serve!


4 thoughts on “Sauteed Ramps

  1. Pingback: Fresh Ramps « Piazza Italian Market

  2. I can’t help but laugh at the proliferation of “Ramp” stories across the food blogs. Where I lived in upstate New York about 20 years ago (Carthage/Watertown area) ramps grew wild, and sprouted in early spring by the MILLIONS!

    I literally cut them down with a lawnmower. At one point a neighboring farmer (he was a “native”, he reminded me . . . hinting that I was just a dumb “newcomer”) told me “how good” they were if you “pickled” them.

    So my wife dutifully accepted HIS wife’s “recipe” for pickled ramps. She “put up” several quarts of the little devils, and after a few weeks, served some of them up with a venison roast.

    SURPRISE! They were the nastiest thing I ever tasted.

    And now they are being heralded by “gourmet chefs” and even by stores such as Whole Foods.

    The power of the internet is TRULY AMAZING.

    By the way, I enjoyed reading your post ;>)

  3. I’ve never seen ramps but have been curious since they keep popping up on various food blogs. Thanks for the intro–hopefully I chance across some!

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