Preserve your wild ramp harvest all year long with this easy sweet (and spicy) pickled ramps recipe.

Light, flavorful and perfect for Spring. This simple pasta is made with lots of butter, freshly grated parmesan cheese and wild onions!

How to make pesto from wild ramps.

Avocado Toast with a emphasis on spring vegetables Ramps and Radishes.

Whether over biscuits, a veal chop, steak or roast chicken, this gravy enhances with the flavor of ramps and the smokiness of jowl bacon.

Wild Leek Ramp Fritters {w/Gluten-Free option}

For those who love the wild flavors of two spring companions, morels and ramps, this pasta is comfort food at its very best.

Two ingredients make this rustic focaccia irresistible: rich, buttery extra virgin olive oil and the unforgettable wild flavor of ramps.

Meltingly tender chicken, roasted low & slow, with baby new potatoes. asparagus, artichokes & a sauce made from the king of spring--ramps!

Delicious whether hot from the oven or at room temperature, these flaky rolls are perfect for a light lunch, as picnic fare or as appetizers.

This wildly flavorful ramp relish could be used as a condiment with just about anything, from brats to burgers to eggs and more.

Chicken Marsala. Each ingredient, is deliciously present, yet together, they produce a taste that is greater than the sum of their parts.

Wild leeks add an interesting character to the soup, and crisp-fried ramp greens impart a burst of intense ramp flavor.

Our ramp risotto captures the freshness of spring by using the bulb and leaves, accenting their rich, earthy flavors with tangy blue cheese.

Fiddleheads go very well with another spring delicacy, the morel mushroom. Here we’ve paired them together with prosciutto and swiss cheese.

Fresh artichokes are paired with a special dipping sauce made from one of the season’s most delicious wild offerings – fresh ramps.

Ramp pesto

Ramp Pesto Pizza with Razor Clams

Fried egg and ramps. Because ramps.

I used ramps (wild leeks) to make this pesto. Ramps grow in the damp forests of the Appalachians and have a very short season in spring.

The creamy texture and gentle texture of soft scrambled eggs is wonderful with rich, savory smoked salmon and pungent wild ramps.

This recipe for Wild Leeks in Balsamic Vinegar is based on the Italian classic, “Cippolini Agrodolce” or sweet and sour cippolini onions.

The remarkable flavor of wild leeks, tasting of the wild woodlands, is highlighted in this dangerously addictive sweet/savory preparation.

Nothing says “Country Breakfast” like fresh, hot buttermilk biscuits.