What is a ramp? Ramps (allium tricoccum) are a wild plant that are among the first green things to pop out of the ground in the spring, and while they’re related to leeks (allium porrum) and shallots (allium stipitatum), they’re prized for their unique flavor more pungent than both of those. They grow in the wild from the southern tip of the Appalachian Mountains up as far as Quebec. You can even find some rare cases from Oregon.
Part of the reason they’re so prized? Scarcity. They’re picky about where they grow, preferring high altitude and low light, and the second it gets hot out, they’re gone. The season lasts less than three weeks, and then they disappear as fast as they arrived.
They are delicious charred, sautéed,mixed into pesto, chimichuri, compound butters, I’m salads, on eggs, steak, fish, chicken, pickled! Haha they are good pretty much on anything and prepared any way 😁
*For those of you in the Spice Club we are dehydrating some and making a Ramp Ranch Spice Blend!
This will blow any onion dip that you’ve ever had out of the water. Enjoy as a dip, a sauce on your favorite sandwich, kebab, burger, fried potatoes, pizza, or veggies. And if you don’t have sour cream or mayo hanging around, sprinkle the ramp spice on-top of literally anything.
This spice pack is super special because it’s hyper-seasonal. Billy & I climbed mountains and crossed rivers to forage the elusive ramp. This will blow any onion dip that you’ve ever had out of the water. Enjoy as a dip, a sauce on your favorite sandwich, kebab, burger, fried potatoes, pizza, or veggies. And if you don’t have sour cream or mayo hanging around, sprinkle the ramp spice on top of literally anything.
Prep & Plating
- In a bowl add 8 Oz Sour Cream or Yogurt, 4 Oz Mayonnaise, & 2 Oz Ramp-Ranch Seasoning
- Serve with chips or crudite