There’s something deeply satisfying about wandering through the woods in search of ramps and returning home to make delicious sautéed ramps. They have a mild flavor that tastes like a blend of onion and garlic with a rich earthy taste. It’s a magical spring dish.

Table of Contents

What Are Ramps?

Ramps, also known as wild leeks, are a seasonal delicacy often foraged and enjoyed in early spring.

They tend to grow in rich, moist soil under hardwood canopies—look for them near streams or on north-facing slopes.

You’ll find the broad, smooth green leaves and reddish-purple stems among the leaf litter. Always be sure you’re harvesting ramps and not lookalikes (like lily of the valley, which is toxic). Check for the garlic and onions scent, it’s unmistakable.

They can be eaten raw or cooked, and their strong onion and garlic flavor makes them a versatile addition to many dishes. The green leafy tops have a mild leek flavor and the white stems offer a more intense garlicky taste. You can see me foraging in the video below.

Sustainable Harvesting

When foraging for ramps, it’s crucial to take only the leaves and not dig up the bulbs to ensure the plant’s survival (see video below).

Use scissors to snip off leaves: This keeps the bulbs in the ground, promoting growth.

If you find a small collection, don’t harvest an entire patch, as it can take years for ramps to become established. In the video above you can see there was a abundant amount.

From Forest to Skillet

Once home, the fun begins in the kitchen. Ramps are versatile, but sautéing them in olive oil or butter is the purest way to enjoy their flavor. It’s also the easiest.

If you don’t have a chance to forage for ramps you can find them in farmers markets or farm stands. Sometimes they come with the root attached. If so, cut off the root ends and any damaged outer layers, like you would for a scallion.

If you gathered them yourself, you won’t have the root (see above for sustainable harvesting).

How To Make Sautéed Wild Ramps

Wash and remove any damaged outer layers. Then dry them.

Heat a heavy saute pan on medium heat. I use a carbon steel pan. Drizzle with olive oil.

Add the ramps and spread them out.

Let them to cook until they begin to wilt and start to blister on first side before flipping. Sprinkle with sea salt.

Flip and toss for a few minutes until just wilted and tender. After just a few minutes on each side, they’re ready.

Transfer to a plate, sprinkle with coarse sea salt, and fresh pepper. It’s nice with a splash of balsamic vinegar, but it’s optional.

Serving

I liked to serve sautéed wild ramps as is, whole, but you can chop them up. You can mix them into an omelet, serve alongside fish or chicken, fold into pasta, or as a topping on toast. The flavor is a bold combination of garlic and scallion with a wilder woodsy flavor.

Storing

Store unwashed ramps, wrapped a damp paper towel or tea towel, then place them in a resealable bag or container. They will keep in the refrigerator’s crisper drawer for up to 5 days.

I recommend eating your sauteed ramps right away for the best flavor. But you can store them in the refrigerator covered for 1-2 days.

Gathering ramps is more than just collecting wild food—it’s a wonderful experience that connects us to the season, the forest, and the beauty of nature. This simple act of walking into the woods and bringing something edible home is one of spring’s most grounding pleasures.

More Spring Vegetable Side Dishes

Video