ASHEVILLE, N.C. (828newsNOW) — Nothing screams springtime more than ramps! Ramps can be enjoyed for a short window of time so don’t sleep on this wild edible plant. If you’re not sure how to identify ramps in the wild, don’t worry, we got you! You can find sustainably sourced and ethically harvested ramps from Cherokee, NC, in the Produce Department at West Village Market.

Ramps are also known as a wild onion or “mountain leek”, particularly in the Appalachian region. They are a perennial plant that grows from a bulb, which often resembles a scallion bulb, with the broad green leaves and purplish stems emerging in the spring. They are known for their pungent smell, somewhat of a cross between garlic and onion.

Long before ramps became trendy in high-end restaurants in metropolitan areas, they were a spring tonic for Appalachian families. They are valued for their nutritional benefits, especially vitamin C, and are seen as a source to revitalize the body after a long winter without fresh greens. The price per pound may seem a bit high, but they’re light as a feather. Depending on what you’re doing with them, you don’t need much for a lot of flavor. They are a seasonal, wild plant that grows in very specific, often hard to reach locations. Their increasing popularity has led to over-harvesting, further limiting the supply.

Not sure how to prepare ramps? They can be cooked in a variety of ways, including sautéing, pickling, roasting, or grilling. Add cooked ramps to your morning omelet or tofu scramble, or toss them on your pizza! Ramp butter is another way to enjoy this wild leek and make it last a little longer.

So, visit the Market over the next couple of weeks and stock up on ramps while they’re still available! Try this ramp butter recipe by Food in Jars to savor the season and add it to your meals!

Wild Ramp Butter

Ingredients

  • 4 ounces ramp leaves
  • 8 ounces grass-fed butter softened (sweet cream, cultured, or vegan butter will both work, as will salted and unsalted)
  • Salt to taste

Instructions

  1. Wash the ramps well and trim off any roots or bruised leaves. Blanch ramps in boiling water for 30 seconds, then drain and shock with cold water to stop the cooking. Drain ramps again and squeeze out as much liquid as possible. It may help to bundle the ramps in a dish towel or paper towels to help absorb more liquid.
  2. Finely mince your ramps using a sharp knife or food processor fitted with the chopping blade. Combine with softened butter and a big pinch of salt (if using unsalted butter). Mix well using a silicone spatula or wooden spoon, or combine the ingredients in the bowl of your stand mixer and mix using the paddle attachment until well blended.
  3. Taste the mixture and add more salt if necessary. Portion your ramp butter into airtight reusable containers or roll and wrap it into logs with parchment paper and then store in a sealed zip-top bag. Ramp butter will last in the fridge for a few weeks or the freezer for up to six months.

Happy rampin’!