Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Pickled ramps are so easy to make and you can preserve the wild leek flavor all year long. This ramp recipe is so easy even beginner picklers can do it.
Use sustainably harvested greens of ramps to flavor some pungent, brilliantly colored pasta.
Dehydrated ramp powder, a good substitute for onion or garlic powder, and a great way to extend the short ramp season.
This quick and easy kimchi recipe incorporates ramps, but works with green onions or leeks if you don't have access to foraged ramps.
This beer battered ramp recipe features wild leeks, also known as wild garlic.
Foraged in the spring this recipe delivers the ultimate onion ring with great texture and flavour. Served with korean chili powder goat yogurt dipping sauce.
Dehydrated wild leeks make a great powder that can be used with rosemary, thyme or on its own. Great for roast potatoes, french fries or compound butter.
A 3-minute recipe for herbes salées (made with wild leeks/ramps) that is used as a finishing or flavoring salt. It will last all summer (and longer) on the counter
This charred ramp pesto recipe is easy to make in a food processor. It takes five minutes to blend and will last for months in the freezer.
Foraging edible plants can be intimidating. Here's an easy foraging guide for beginners.
An easy fridge jam, with sweet fennel and funky, oniony ramps, left loose to drape over sharp cheddar and spicy salami.