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Wild Ramps

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Our Wild Ramps were hand-picked in a sugar maple forest in the Adirondacks, dried at low temperatures and ground into savory flakes. Ramps are a beloved spring crop in the Northeastern United States, but with a very short harvest season and limited shelf-life, they were impossible to get in the rest of the country — until now! These dried ramp leaves are great as a garnish or an aromatic, with a famously savory, earthy allium flavor.

Ramps are a wild onion that sprout in deciduous forests in early spring, when temperatures are still low but there's abundant sunlight. They can take up to 7 years to reach maturity, and the same ramp stalks re-grow new leaves year after year (so the leaves can be harvested without hurting the plant itself).


Adirondack Mountains, New York, USA


Minced and dehydrated


Dried wild ramp leaves (Allium tricoccum)

Tasting notes:

Green Garlic • Caramelized Onion • Springtime

  • Sprinkle over cooked rice, cheese, pastas and whatever else your heart desires
  • Drop a handful into broths, stocks and clear soups
  • Toss with fresh veggies before roasting
  • Salmon Dry Rub
  • Caribbean Jerk Dry Rub

Our wild ramps were hand-picked in a sugar maple forest in NY's Adirondack mountains in the spring of 2021. Ramps are a wild onion, one of the first forest plants to mature every spring. They need altitude, rich loamy soil, low temperatures, sunlight and space to grow. These conditions exist for only a few weeks in mid-spring before the ground has warmed up, before the other plants have crowded them out and blocked the sun. Ramps propagate slowly and can take several years before they mature to their full size. They grow in clusters on the forest floor, especially around the bases of old-growth trees.

One of the challenges with ramps is figuring how to harvest this slow-growing wild plant sustainably. We opted to pick only the leaves (and not the bulbs, which will re-grow new leaves every year) and to only harvest a small percentage of plants from each cluster. Our ramp leaves were foraged on the land reserve where New Leaf Tree Syrups tap trees for their excellent maple, birch and other tree syrups. They were hand-picked by a group of H-2A agricultural experts from Jamaica who also tap maple trees for syrup and maintain upstate NY's extensive apple orchards. 

Meet the Forager: That's Omar in the photo above. Omar is a carpenter back home in Jamaica, but for the last few years he's been spending the late winter/early spring in the Adirondacks, snowshoeing through the woods, setting taps in thousands of maple trees. We were lucky enough to have his help harvesting ramps (which he also likes to add to broths, curries and other dishes).
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Daniel W.
United States United States

Great products!

I’ve really enjoyed the service, products and my cooking has reached a new level of deliciousness!

Burlap & Barrel Wild Ramps Review
Cindy K.
United States United States

Spicing things up!

We love the amazing spices from Burlap & Barrel and the flavors they add to our food. Last night, I added the wild ramps to a simple herb pasta dish, and the added tang made the dish sparkle.

Seth W.
United States United States

Great company to work with!

Burlap & Barrel has become my go to spice company both at home and at work in professional kitchens. The quality is outstanding! Everything we've ordered has been super flavorful and unique in it's own right. Thank you for making spices of this quality available! Seth Wells

Barrie C.
United States United States

Ramp up your cooking

Wild ramps are one of my favorite B&B offerings. I use them everywhere I want a hit of savory goodness, without having to wait until spring, when ramps are in season. I put them in stews, mashed potatoes, crabcakes and soups.

Jennifer L.
Canada Canada

Refill of faves while trying something new

Great. Easy experience. Love the small collections which allow for trying new things