Ramp

VegetableOnionAlliumLeafy-greenGarlickyOnionyGreenPungentSweetHerbaceous

Nutrition (per 100 g)

Calories: 32
Protein (g): 1.8
Fat (g): 0.2
Carbs (g): 7.3
Fiber (g): 2.6
Sodium (mg): 20

Values vary with bulb-to-leaf ratio; young, leafier ramps tend to be lighter and more watery than mature, bulb-heavy bunches.

Storage

Room temp: up to 1 days
Refrigerated: up to 5 days
Frozen: up to 90 days

Ramp is a wild allium with slender white bulbs, purple-tinged stems, and broad green leaves. Its flavor sits between garlic and onion with a green, woodsy edge, and a crushed leaf gives a sweet-garlicky aroma; leaves turn silky while bulbs stay crisp when quickly cooked. Sold in spring as small bunches with roots attached, it takes well to quick searing, pickling, and folding into eggs or pasta.\n\nNative to eastern North America, ramps have long been foraged by Indigenous peoples and Appalachian communities and feature in regional spring cooking. Their restaurant-driven popularity spread via farmers’ markets, and limited cultivation now supplements wild harvests where sustainable digging is emphasized.