Last updated on May 12th, 2016
Here in New York’s Hudson River Valley (and maybe in your neck o’ the woods, too), ramps are in season. To celebrate, I sauteed these rock stars of spring in olive oil and red pepper flakes, and tossed them into some al dente linguine. Here’s the recipe for this super-fast main course, along with the answer to your burning question: “What the heck are ramps?”
Ramps, or “ramp” is the common name for Allium tricoccum. It grows wild in wooded areas, but it is also farmed by a few environmentally-conscious commercial growers. The plant’s bright green leaves, burgundy stem, and small white bulb are all edible. They taste like a delicious cross between a garlic clove and an onion bulb.
Now, because of tricoccum’s short, 6-week growing season, and also because of its unique taste, the plant is sometimes over-foraged by home cooks and restaurant chefs. I purchased my ramps from a local farmers’ market that cultivates them. But ramps are generally available throughout the Northeast, the Midwest, and even in California at farmers’ markets. Seek them out, okay?
Blah-blah-blah.
Let’s make our Linguine with Ramps and Asiago!
In a large pot of boiling, salted water, cook 12-16 ounces of linguine until al dente — 9 minutes. Drain.
Meanwhile, grab 8 ounces (about 36 stems) of ramps, and trim off the roots.
Then cut off the bulb and its attached stem, at the point where the stem meets the leaves. Rinse these thoroughly in cold water, and then pat them dry with a kitchen towel.
Coarsely chop the bulbs and stems, and set aside.
Then clean and pat dry the leaves…
And coarsely chop them.
Now heat 3 tablespoons of good olive oil in a large frying pan or electric skillet (I love and use this one)…
Add the chopped bulbs and stems and a generous pinch of kosher or sea salt…
And saute the works over medium heat until softened but not mushy — about 3 minutes.
Oh. We cooked the bulbs and stems first, simply because they are tougher than the leaves.
Now add the leaves and 1 teaspoon of red pepper flakes to the skillet…
And saute just until the leaves wilt — about 90 seconds.
At this point, you can plate the pasta, and spoon the sauteed ramps on top. Or, you can do what I prefer to do…
And toss the linguine and ramps together in the skillet. Add a little more olive oil, too, just to make the pasta slick. And be sure to taste carefully for seasonings. You might like to add more salt and/or red pepper flakes.
Now plate the works…
And top each serving with some finely-grated Asiago cheese!
Ah…al dente linguine…precious, garlicky-onion-y ramps…fiery red pepper flakes and salty Asiago cheese…there’s nothing about this dish that isn’t sexy, seasonal, and sumptuous. Enjoy it with a bottle of chilled Sancerre.
Do you get ramped-up when ramp season is here? Or have you never encountered the plant? You can let me know by leaving a comment.
Meanwhile, here’s the printable:
Ramps, which are sometimes called "wild leeks," are the rock stars of spring. Here's a fast -- and delicious -- way to enjoy them!
Ingredients
- 12-16 ounces dried linguine
- 8 ounces fresh ramps, cleaned and patted dry
- 3 tablespoons olive oil (plus more for drizzling over pasta)
- Kosher (or sea) salt
- 1 teaspoon crushed red pepper flakes (available in all supermarkets)
- Fresh, finely-grated Asiago cheese -- a dusting for each serving
Instructions
- In a large pot of boiling, salted water, cook the linguine until al dente -- about 9 minutes. Drain. Meanwhile prepare the ramps: Trim off and discard roots, then cut off the bulb and attached stem at the point where stem meets the leaves. Coarsely chop the bulbs and stems, and set aside. Coarsely chop the leaves.
- Over medium heat, warm 3 tablespoons olive oil in a large skillet. Add the chopped bulbs, stems, and a generous pinch of salt, and saute until the bulbs and stems soften -- about 3 minutes. Then add the leaves and the crushed red pepper flakes, and saute just until the leaves wilt -- about 90 seconds. Add the drained linguine and a generous drizzle of olive oil, and toss to blend the ramps and pasta. Taste carefully for seasonings -- you might like to add more salt and/or crushed red pepper flakes.
- Divide the pasta between 4 plates, and top with the grated Asiago. Serve with a bottle of chilled Sancerre.
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More season delights:
Rhubarb Streusel Puffs
The Best Asparagus Tart in the World
Baking 101: Love is a Pastry Cloth
David says
Looks delicious! I have never heard of ramps but I’ll be on the lookout for them.
Kevin Lee Jacobs says
Hi David – Ramps are amazing. Hope you can find some!
DebbyMc says
Ohhh! Gonna check out the farmers market and/or co-op for some. This looks delicious and EASY! My kind of cooking!
Connie M says
Looks fabulous, but alas, living out in California we don’t get to enjoy this great treat. Whaaa.
Kevin Lee Jacobs says
Hi Connie M – I’ve read that California farmers’ markets do offer ramps in spring. Seek them out — you might get lucky!
Sherry B says
Found a huge field of them but in Ontario they are called wild leeks. Dug some up to transplant at our farm. I was told they will be ready to harvest in 2 weeks. Can’t wait!
Rhonda Strahler says
Here in the mid-Ohio valley, ramps are a virtual “Rite of Spring”! My boss where I used to work (I’m retired now) used to eat so many of them every spring you could literally smell him coming! I have managed – somehow- in 67 years not to have ever tried them, but my son -who forages for them every year & loves them – just gave me a bunch of them, & I have been wondering just what to do with them. Thank you for this lovely recipe!
Barb G says
You ain’t got nothin on this 1930 couple http://www.grubstreet.com/2013/04/the-history-of-ramps-popularity.html ha ha to funny. Love your news letters Kevin.
Nancy Fopeano says
Love Ramps which I received last week in by CSA bag… Wish I still had a place to forage for them. When I was a kid, my family used to kid me about my “wild leeks in the woods!” I spent most of the Spring with garlic breath. I will definitely try this recipe which looks yummy and easy.
Diane Gernetzke says
Kevin, we have ramps (leeks) growing wild all over the woods of northern WI! All we have to do is walk outside and dig up as many ramps as we can handle for the season. Right now they are just about ready to dig up so I will give your recipe a try! We have SO many ramps that I’m always looking for new recipes to try:} And, soon the wild asparagus will pop up so wild ramp and wild asparagus quiche is one of our favorites!
Joni D. says
This sounds wonderful — will have to check the woods as I am sure we will not have these in any store around here! I can’t get fennel, let alone ramps! Keeping this recipe!
Dorothysmith says
Never heard of ramps but I try to see if there available where I live . looks diclious.
Beverly D. says
I didn’t think leeks and ramps were the same thing.
Kevin Lee Jacobs says
Hi Beverly D. – Leeks and ramps are definitely not the same thing. Allium tricoccum travels under many common names, including “wild leek,” “wild onion,” “wood leek,” “ramps,” and “ransom.” By any name, the plant is dang delicious!
Julie R says
I have never heard of ramps, but I do love garlic and onions, so I’m sure I would like these also, if I ever come across them. The recipe looks so good.
Janet says
Our farmers market opens this Saturday. I’ll definitely be checking with our local farmers. We are in the foothills in central California and are very lucky to have alot of small farms very close to us. Never heard of ramps, but they could have been right under my nose all this time. Thanks so much for sharing. Also, I’ve been baking sourdough bread regularly since reading your very simple recepie. I put the dough in the refrigerator for 2-3 days after the first rising and let it get good and sour.
You’re the BEST, Kevin! Thanks again.
Janet says
Oh, and I don’t covet your bracelets, but I LOVE your blue dishes! 🙂
Kevin Lee Jacobs says
Hi Janet – I’m so glad the sourdough recipes worked out for you. Bracelet? That was in 2015. Gone now!
Catharine R. says
Yay, Kevin, I found ramps at Union Square farmers’ market. They’re in the fridge now. Can’t wait to try the linguine dish!
Diane Gernetzke says
Kevin, you are right~leeks and ramps are different. When we think of leeks it’s the large ones in the grocery store. Ramps are also called “wild leeks” up north in WI. Whatever you call them they are delicious!!
Rosemary says
Hi Kevin,
Looks yummy. Must get my hands on some asap.
Used to eat them in Belgium, where they made quite a festival of it all. The bulbs and stalks were especially good when lightly poached and then served mimosa-style, with vinaigrette (either plain or creamy version) and topped with shredded hard-boiled egg yolks …. Belgian-style.
Prepared with pasta, Asiago and a bit of chopped parma ham is what I’ll dream of tonight.
Thanks !
Rosemary
Mary says
Hey Kevin, are these the same as the Alliums that get big, round Dr. Seuss like flowers? They look very similar…
Mary
Cary Bradley says
Dear Boy! Love your preparation, thanks for sharing! I think if you’re not planting the rooted ends in your back woods, you’re missing something special. They like deciduous woods, south-facing. I’m surprised you didn’t plunk those into the ground to have for next year. A couple years ago I bought a mess of them from the Ramp Farm down south and planted just before a dry spell, drat. I have 6 plants now I’m coddling. Last year bought a pack of seeds and have to plant soon (refrigerating to make up for not planting last fall). Either way, I bet replanting those nubs would give you your own ramp patch sure as shootin’! Thanks for your prep details. Looks fabulous!
Kris says
Hi Kevin. I stumbled onto your blog the other day and I must say that I love it! Your photos are the best and I love the variety of recipes! My son and his wife lived in WV for a number of years. They introduced us to ramps. They are very tasty but we found there was a lingering “perfume” to our breath. The backpack in which they had gathered them in had to be hung outside until the fragrance subsided. But worth the extra mouthwash. Thank you for your fine work.
Shirley B. says
Wish we had them in Southeast Texas!!
Sharon says
Hi Kevin. Thank you for explaining what ramps are. Saw a recipe last week and have never heard of them before that. Your recipe sounds delicious if I can find them South of Boston. I am waiting for Fiddleheads in the stores right now. Love these. Try to get them every Spring. Wish they had them all year. Love your blog. Keep your gardening tips & recipes coming.
Samantha Gray says
Looks delicious, but when I went hunting for them at our local green markets no one had even heard of them. Sheesh…Long island must be totally backwards! Hope to find them some day in order to try this.
Carolyn says
Had never heard of ramps before but found them advertised on an organic garden website so ordered them and they are planted. Do you have any idea if they can be harvested next year or do they, like rhubard, need a couple of years to settle in?
Have never seen them in the stores around Chicago.
Love your site.
Sharon says
Carolyn. What organic web site did you find the ramps on? Tried to google it but nothing came up. Thank you.
Deborah Goodman says
Sounds yummy! We enjoy them in potato soup. So pretty and so comforting.