Ramp Review

Cropping up at the Greenmarket these days are a Dish Favorite: Ramps! Better known for their eponymous T. Rex song (Raw Ramp anyone?), these early springtime wild leeks can be found not only on the airwaves, but also during late April and May at a few choice purveyors’ booths in Union Square.

Ramps have a little white bulb connected to long, wide, and flat green leaves. Both parts are edible (and delectable). Their strong onion/garlic flavors make them great bases to almost any spring dish.

A Dish-Intern reports that the word ramp is in fact of Appalachian descent. The veggie was called a Ram’s Son because they are smelly and fickle like the animal! Soon, it was shortened to ramp. In said region, the folks serve their ramps with bacon and cornbread—not a bad idea!

There is an annual Ramp Festival in West Virginia each year, where they feature “all things ramp” including a ramp-burger! If you can’t make it to Appalachia to taste a true ramp dish, there is a National Ramp Association where folks would be glad to welcome ramp-enthusiasts.




Culinista Jared Lewin has been using ramps in nearly everything for his clients this week. He says, “The pungent aroma intensifies as the season goes on, but for me it is like cheese, the more it stinks the better.” Here is his simple preparation for Skillet Charred Ramps with Lemon:

14-20 ramps

2 Tbsp extra virgin olive oil

1/2 lemon

Salt + Pepper



1.Clean ramps by trimming roots and soaking them in cold water. Pat dry.



2.Heat an iron skillet over high heat for about 5 minutes, or until it just starts to smoke.



3.While the pan is heating up, toss the ramps in a bowl with the olive oil, salt, and pepper. Add the seasoned ramps to the hot pan.



4.Let them brown well on one side for about 30 sec-1 min. Flip them over and brown the other side. Turn the heat off, and squeeze the half lemon over the ramps. Serve and enjoy.

(Serves 2 as a side dish.)