What's in Season: Ramps

One of Our Most Delicious Signs of Spring

Greenmarket Ramps

What's in Season: Ramps

One of Our Most Delicious Signs of Spring

Ramps are wild spring onions. With a small, white bulb and hairy root, they resemble scallions but have a forward, garlic-onion flavor. Their season is short -- just a few weeks from late April to early June. Many restaurants command the limited supply which only puts more pressure on their availability to the home cook.

If winter kept you away from your Greenmarket, ramps are a reason to return. If you spot ramps -- which can also occasionally be found in better produce markets so keep an eye out -- pounce and buy a bunch. Look for ones that are firm and with bright green leaves. When you get them home, don't wash them until you use them, but wrap them in plastic and store in the refrigerator. Just before cooking, trim off the roots and any unappealing leaves and give them a quick rinse, drying them with a paper towel.

How to Cook and Eat Ramps

 

We've added a link to an article, with recipes, by Chef David Tanis, in The New York Times, with more ways to cook with this precious, wild ingredient..

Most of all, enjoy while you can -- they'll be gone before you know it.

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GreenmarketsAprilMayJuneRamps

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