Ramp Butter

Ramps are here! The elusive spring allium is one of the first vegetables of the season, and is typically only found by foraging a shady forest floor. Once harvested, ramps have a short shelf life, and their season is just a few weeks long. Ramps are something to get excited about because they are an indicator of springs bouty to come. Their pungent aroma and mild, sweet taste are something to highlight in a dish.

Ramps are especially delicious when paired with egg, butter, and pork dishes. You can use ramps in place of scallion, garlic, or onion, just make sure you throughly clean and dry the ramps before using or storing.  Here are a few ramp condiment recipes that will extend the life of your ramps so you can cherish them for a bit longer!

Links to recipes:
Ramp Escabeche
Ramp Kimchi
Wild Ramp Pesto

Ramp Butter


½ bunch ramps, throughly cleaned and finely chopped, leaves and bulbs separated
½ teaspoon Maldon salt
8 oz unsalted butter, at room temp
2 teaspoons honey
zest of 1 lime
¼ teaspoon ground coriander
¼ teaspoon black pepper


1. Salt chopped ramp bulbs and mash with a mortar and pestle to release the juices.

2. Add to a medium bowl and fold in the rest of the ingredients.

3. If your butter is really soft, chill in the fridge for 15 minutes before molding.

4. Transfer butter to a piece of parchment and gently roll the butter into a uniform log.

5. Chill in the fridge until firm. If you need to speed it up, chill in the freezer for 30 minutes until firm.

6. Cut into slices.

7. Use this in a million different things! Scrambled eggs, slathered on toast, tossed with fresh pasta or veg—or the very best, sneak it under the skin of your next roasted chicken.