It's Ramp Week!

Simple recipes, substitutes and spring cooking inspo

beautiful ramp butter with flakey salt

Hi friends,

Spring is officially here — can you feel it? The weight of winter is lifting, the markets are waking up, and I’m so excited to start playing with seasonal produce again.

If you live around here, you might know and love wild ramps (aka wild leeks). These foraged greens have a soft garlicky-onion flavor and are only around for a few short weeks. They’re also considered invasive in some regions — so harvesting them can actually be a good thing, as long as it’s done sustainably.

I love how ramps mark a seasonal shift. They remind us to eat with the moment, appreciate the fleeting, and lean into the rhythm of real, seasonal food. They're also packed with nutrients, so they’re as nourishing as they are flavorful.

Today I’m sharing two incredibly easy recipes — ramp oil and ramp butter — plus a bunch of ideas for how to use them. Let’s get into it.

Simple Ramp Oil

Ingredients:

• 1 cup blanched ramp leaves (greens only)

• 1/2 cup neutral oil (like avocado or light olive oil)

• Pinch of salt (optional)

Instructions:

1. Bring a pot of salted water to a boil. Add ramp greens and blanch for 15–20 seconds.

2. Transfer immediately to a bowl of ice water to stop the cooking.

3. Pat dry thoroughly with a clean towel.

4. Blend ramps with oil in a high-speed blender or food processor until silky smooth (1–2 minutes).

5. Optional: For a vibrant, clear green oil, strain through a fine mesh sieve or cheesecloth.

6. Store in a clean jar in the fridge. Use within 1 week.

   Bonus tip: Save the woodier ramp ends to pickle — they make a great garnish!

Ways to use ramp oil:

• Drizzle over pasta, pizza, beans, or scrambled eggs

• Add to steamed veggies or grain bowls

• Add to egg, chicken or potato salad

• Whisk into salad dressings

• Dip bread into it or finish a soup with a swirl

simple steamed asparagus with ramp butter

Simple Ramp Butter

Ingredients:

• 1/2 cup blanched ramp leaves, finely chopped

• 1/2 cup (1 stick) unsalted butter, softened

• Pinch of salt (to taste)

• 1 tbsp lemon zest (optional but bright and delicious)

Instructions:

1. Blanch the ramp leaves for 15–20 seconds in salted water, then shock in an ice bath.

2. Pat dry thoroughly.

3. Chop finely or pulse in a food processor.

4. In a bowl, mix the chopped ramps with softened butter, salt, and lemon zest until well combined.

5. Spoon onto parchment, roll into a log, and chill until firm. Store in the fridge for up to 1 week or freeze for longer.

Ways to use ramp butter:

• Melt over steamed asparagus, greens, or corn

• Dollop on grilled fish, shrimp, steak, or tofu

• Spread on warm biscuits or toast

• Bake into scones or biscuits

• Stir into eggs or mash into potatoes

• Toss with pasta or veggies for an instant sauce

** no, you don’t HAVE to blanche your ramps to make these but I personally think it’s an essential step to keep that beautiful verdant green in tact but live your life and do what you wish.

Can’t Find Ramps? Here are some substitutes:

• Garlic Scapes – Mild, garlicky, and super similar in texture. Blend or chop into oil and butter.

• Green Garlic – Young garlic shoots with a subtle allium flavor. Blanch or chop finely.

• Combo Mix – Try spinach or kale (for bulk), chives or scallions (for flavor), and a bit of garlic or shallot.

• Leek Tops + Parsley + Garlic – Blanch together and blend for a ramp-inspired mix.

I hope these little recipes inspire you to slow down and enjoy cooking with what the season brings. We’re heading into the most abundant time of the year — let me know in the comments what niche or foraged ingredients you’re most excited about!

Happy cooking,
Fran