Region of Origin
Commodity:
Ramp
Description & Origin
A cousin of onion, garlic, and leek, the ramp is a slow-growing allium native to the Eastern portion of North America stretching from Canada to Georgia. Ramps grow in the rich soils of deciduous forests in clusters often found around trees. Their bulbs live in the soil year-round, but in early spring, they throw up two broad, lily-like leaves on a pinkish-white stem just in time to catch the sunli...
Other Names
Wild Leek, Wild Garlic, Rampson
Health Benefits & Nutrition
There is little data on the nutrient profile of ramps, but it is like they contain similar nutrient profiles to onions and garlic. Recent analysis suggests they are a source of vitamin C, sulfur compounds, and flavonoids with antioxidant and cardioprotective properties. They have long been used by Native American populations as a blood tonic promoting good health.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Ramps are extremely versatile in the kitchen. The leaves can be eaten raw in salads. They can be sliced and added to sautés, frittatas, or baked goods like cornbread. Whole leaves can be draped over pizza or tarts. As an addition to soups like vichyssoise they add a punch of intoxicating garlic aroma. They can be blanched and processed into pesto, aioli, compound butter, or even pasta dough. The bulbs can be pickled. Their onion-like, grassy fresh flavor adds a special something to just about any dish. They pair best with other seasonal spring ingredients.
Flavor Pairings
Lemon, Potato, Asparagus, English Pea, Snap Pea, Mushroom, Tarragon, Parsley, Butter, Egg, Chicken, Fish, Shellfish
How to Prepare
Ramps are shipped uncleaned to maximize their storage life. They should be thoroughly washed in several changes of water before use. Once cleaned, they can be used whole, sliced, or quickly blanched.
How to Store in the Kitchen
Store refrigerated in a sealed bag or container, ideally lined with a towel, at all times.
Fight Food Waste Tips for root to stem cooking
Preserve the harvest and prevent food waste by using excess ramps to make pesto or butter that can be frozen for future use. Leeks can also be dried for future use.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32-34°F
TEMP STORAGE ZONE:
32-39°F (Cold Storage)
RELATIVE HUMIDITY:
95-100%
PRODUCES ETHYLENE:
Unknown
SENSITIVE TO ETHYLENE:
Unknown, but likely
Quality Assessment
Ramps are a wild foraged product. They are shipped uncleaned with the forest litter (soil) intact in order to maximize storage potential as cleaned ramps have a very short shelf life. The leaves should be broad and smooth with no visible decay. Moisture is expected as they must be stored at very high humidity. Some leaves may display some dryness at the tips or evidence of folding, which is unavoidable. Excessive dehydration of leaves or visible decay would be considered defects.
Important Handling
Ramps should be stored as close to freezing as possible without going under and kept in their original packaging to preserve moisture.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, ramps may last up to 10 days.
