Wild Ramps
Wild Ramps
Wild Ramps
Wild Ramps
Wild Ramps

Wild Ramps

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27 reviews
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Guaranteed to wow you. If not, we'll refund or replace it!

If you've lived on the East Coast of US, you're probably aware of those few weeks of giddy excitement every spring when freshly picked wild ramps show up at all the farmers markets and as very limited seasonal specials in just about every fancy-schmancy restaurant across New England.


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). As a result, their famously savory, earthy allium flavor is usually a short-lived seasonal delight. Not anymore. 

  • Origin: Adirondack Mountains, NY
  • Process: Minced and dehydrated
  • Ingredients: 100% dried wild ramp leaves (Allium tricoccum)
  • Tasting notes: Green Garlic • Caramelized Onion • Springtime

COOKING

SOURCING

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).

Customer Reviews
4.8 Based on 27 Reviews
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CM
11/14/2020
Cayla M.
United States United States
Wildly versatile

I've been putting this on so many savory dishes- eggs, salmon, roasted veggies, toast- and it has improved each dish. Fragrant and flavorful, this is a great way to enjoy ramps all year round.

A
11/07/2020
Anonymous
United States United States
Great as usual.

My second jar of wild ramps. Loving the flavors they bring to various soups, meats and stews cooked in an Instant pot.

AG
11/01/2020
Abbey G.
United States United States
Wild Ramp are wild

Love the ramp, .the ramp added a pop to both chicken and egg salad.. great choice that I am glad I brought them

VC
10/29/2020
Vickie C.
United States United States
BEST THING

LOVE THESE,BOUGHT THESE AFTERAFRIEND TOLDME ABOUT THEM. THEY ARE WONDERFUL

MB
10/14/2020
Madeline B.
United States United States
more than for eggs

I just used it in the walnut oil/ghee between dry rub chicken thighs (15 min per side stove top in sauce pan) when I didn't have an onion. I used B&B's red stripe garlic powder and sweet paprika and fermented white pepper on the kosher salted skin. I deglazed with red wine vinegar. Best I ever made! I ****** on and munched some ramps by itself for my first try of it while waiting on the chicken though. Definitely tastier than chives. Green crunch then the mild onion. So, the next day, I used the ramps in the tuna salad. Good. Waiting to get them in my omelette and egg salad. Making it with the walnut oil and red wine vinegar dressing too. And think it will be good in cream cheese on a bagel. And in the plain greek yogurt! AND with ANY cheese. Soft cheese mixed into. Gooey grilled cheese can sneak some in there. Maybe in the burger patty too, like parsley in a meatball.

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