Along the Grapevine

Ramps Butter


DSC00645Ramps (aka wild garlic or leeks) season is here in Eastern Ontario, and the window for picking it is brief. To make things tougher for us ramps fans, care must be taken not to over harvest and deplete the crop for future years.

In order to lessen our impact from foraging, especially where growth is sparse, it is possible to just remove a leaf or two from each plant and leave the bulb in the ground so the plant will still be there next year. The leaves on their own are

A couple of years ago I transplanted a small clump into my garden where it is doing very well, but still not the acreage I am aiming for. However, a few leaves taken will do it no harm and anticipate a larger crop next year.DSC02995.JPG

To spread it as thin as possible, I decided to make a spread! Butter mixed with chopped steamed ramps leaves and a little fresh mint – other herbs or seasoning as desired. DSC03005.JPG

This is not only an excellent spread, but can also be used to add flavour to soups and sauces. Stay tuned!

Related posts: Fermented ramps; Ramps omelette


Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

14 thoughts on “Ramps Butter

  1. You are an encyclopaedia on gardening and farming Hilda. There are so many things I have learnt here on your blog. Thanks for sharing ☺

    Liked by 1 person

  2. I have them in my garden & love their unique flavor too! A great tasty idea with that special butter! Yum!

    Liked by 1 person

  3. Never heard of ramp. Sounds interesting….. Wondering if it might be like Rakkyo, allium chinense….

    Liked by 1 person

  4. This is awesome Hilda.. I love your posts on your garden and plants 🙂

    Liked by 1 person

  5. Pingback: Solomon Seal Shoots | Along the Grapevine

  6. Ramps butter is genius!!


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