• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Modern Farmhouse Eats logo

  • Recipes
  • About
  • Portfolio
    • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • Recipes
    • About
    • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes

    May 26, 2021

    Delicious Ramp Butter

    • Share Recipe
    Jump to Recipe

    Ramp butter is insanely delicious and super easy to make. It's amazing on grilled meat, fish, vegetables, pasta or spread on toasted bread with a sprinkle of sea salt! Ramp butter is also a great way to preserve ramps past their season. Store the butter in the freezer for longer preservation.

    ramp butter spread on bread

    Ramp butter is a type of compound butter, which is the result of mixing butter with one or more other ingredients to enhance the flavor. What's great about ramp butter is that it's so simple to make, but packs so much flavor! All you need is softened butter, ramps and a pinch of salt. You'll have ramp compound butter in under 20 minutes! If you don't have access to ramps, try using leeks!

    What are Ramps?

    Ramps grow for only a few short weeks during the Spring in shaded areas of the woods. Ramps are also commonly referred to as wild onions, wild leeks, or wild garlic.

    The best part about ramps is that the entire plant is edible and has the same garlicky onion flavor. You can eat the bulb, stem and leaves!

    What do ramps taste like?

    Ramps have an almost spicy like flavor that tastes like a combination of onion and garlic. They’re great for cooking with or eating raw!

    My family loves to soak the bulbs in a jar with vinegar, then eat them raw with a sprinkle of salt. It’s almost like quick pickling.

    Where Can You Buy Ramps?

    If you aren’t able to harvest your own ramps, often times you can find ramps at Whole Foods or your local farmers market.

    Ramps have a very short growing season, so if you can't find Ramps, you can substitute leeks for this recipe to make leek butter!

    ramp butter rolled into a log, wrapped in parchment paper and tied close with strings

    How to wash ramps

    When cleaning ramps, keep in mind that the bulbs, stems and the leaves are all edible!

    To clean the ramps, I like to fill my sink full of cold water, then toss in all of the ramps.

    Working with one ramp at a time, you'll first remove the translucent skin that cover the bulbs - this step will also take most the dirt with it. While holding the stem of the ramp with one hand, use your other hand to grab the ramp at the top of the bulb and pull down toward the root peeling back the skin.

    Next, cut off and discard the skin and the root by cutting at the very bottom of the bulb. Check the ramp for any bad spots on the leaves, cutting off and discarding those pieces off, as well.

    Give the trimmed ramp one last rinse under clean water and you're good to go!

    ramp butter in a bowl with flaky sea salt

    How to Make Easy Ramp Butter.

    Let me start by saying that I tested two methods, and Nate and I both decided that there was a clear winner.

    When making the first batch of ramp butter, I blanched the ramps (bulbs, stem and leaves) in boiling water for about 30-45 seconds to soften them slightly. But, I felt as though this removed a lot of that spicy flavor that we all love about ramps. It resulted in a mild ramp butter. Good, but no great. I then debated sautéing the ramps in butter instead, but I know that also mellows out the flavor. Sooo, here's what I did next.

    Instead of blanching or sautéing the ramps, I left them raw! Yep. No cooking necessary. Have you ever eaten a ramp raw? They're actually really good that way. So I figured, why not add raw ramps to the butter. Here's how to do it.

    1. Wash the ramps then cut off and discard the roots and any bad spots on the leaves. You will use the whole ramp - bulbs, stems and leaves.
    2. Roughly chop each ramp into a few pieces so they're easier to chop in a food processor.
    3. Working in batches so you don't overcrowd your food processor, pulse until the ramps are very finely chopped.
    4. Mix the chopped ramps with softened butter until well combined.
    5. Store in the fridge or freezer.

    It's so easy, but don't underestimate how good it is!!

    how to roll a butter log
    how to roll a butter log
    ramp butter rolled into a log, wrapped in parchment paper and tied with strings

    Ways to Use Ramp Butter.

    There are so many great ways to use ramp butter. Anything that pairs well with onions or garlic, would be amazing with ramp butter.

    You can spread ramp butter on steaks, pork chops, and fish. It's also delicious on roasted potatoes and vegetables and tossed with warm pasta.

    But, one of my favorite ways to enjoy ramp butter... spread on a thick-cut piece of multigrain toast then sprinkled with a little salt. IT IS AMAZING. Think of it as almost like garlic bread, but better. It would be amazing served alongside spaghetti, but it can really be enjoyed any time of the day. I literally just add toast with ramp butter for breakfast alongside eggs. So so good!!

    sliced ramp butter log

    How to Preserve Ramps.

    There are 3 ways that I like to preserve ramps, not in any particular order.

    Ramp butter.

    Ramp butter will last for one week in the fridge and at least a few months in the freezer.

    Quick pickled ramps.

    For this preservation method I only use the stems and the bulbs. To make quick pickled ramps, cut off the leaves (saving them for another use), leaving the bulb and stem intact. Add the bulb/stem to a jar and cover with the same quick pickling brine. I use my Easy Quick Pickled Onions brine recipe. Let sit at least a few hours or overnight before eating. Stored in the refrigerator, the quick pickled ramps should last for a few months.

    Freeze ramps.

    To freeze ramps, thinly slice the bulbs and the stems. To freeze the leaves, I recommend first roughly chopping the leaves then adding them to a pot of boiling water for about 15 seconds to quickly blanch the leaves. This prevents them from turning brown in the freezer. Once the leaves are blanched, strain them from the boiling water and rinse under cold water to stop the cooking process. Squeeze out the excess water or pat the leaves dry. Before adding the ramps to a freezer bag, I recommend laying the bulbs, stems and leaves out on a parchment lined baking sheet and placing that in the freezer for about 1 hour. This prevents the ramps from all freezing together in one ball. This way you can take as many or as little amount of ramps from the freezer when needed.

    Frequently Asked Questions.

    Can you eat ramp leaves?

    Yes! Ramp leaves have that same garlicky onion flavor that the bulbs do but are more mild. Chop the leaves and sauté them like you would with spinach. They are great mixed with pasta, eggs, soup, etc.

    How do you store ramps?

    Whole ramps can be stored in the fridge up to one week. Place the roots in water using either a tall glass or bowl and store in the fridge.

    If the root is already removed, store the ramps in the crisper draw of the fridge.

    Are ramps healthy?

    Similar to other onions, ramps provide a good source of Vitamin A and C, Selenium, Chromium, and antioxidants. Supporting your vision and bone health, immune system and cardiovascular system.

    Tips & Substitutions.

    • If you don't have access to ramps, try substituting leeks! You will need about 1 cup of very finely chopped leeks.
    • How to store ramp butter. I like to keep a small jar in the fridge and freeze the rest for later use.
      • Fridge: Store the ramp butter in a sealed dish in the fridge for up to one week.
      • Freezer: To store the ramp butter in the freezer, I like to first roll it into into a log. To do so, transfer the ramp butter to a sheet of parchment paper, wax paper, or plastic wrap, placing the butter on the edge closest to you. Keeping the paper or plastic wrap tight, roll into a log. Twist the ends and tie with string or a twist tie. Store in the freezer for 3-4 months. Alternatively, you can freeze the butter in any freezer safe container or bag.
    ramp butter spread on bread

    Love Ramps?

    Try my Simple Buttery Parmesan Ramp Pasta!


    If you make this recipe, I would love to hear from you! Please rate the recipe below using the stars or leave a comment. If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I love seeing all the pictures! 😊

    Ramp butter is insanely delicious and super easy to make. It's amazing on grilled meat, fish, vegetables, pasta or spread on toasted bread with a sprinkle of sea salt! Ramp butter is also a great way to preserve ramps past their season. Store the butter in the freezer for longer preservation.

    Delicious Ramp Butter

    Rachel Riesgraf
    Ramp butter is insanely delicious and super easy to make. It's amazing on grilled meat, fish, vegetables, pasta or spread on toasted bread with a sprinkle of sea salt! Ramp butter is also a great way to preserve ramps past their season. Store the butter in the freezer for longer preservation.
    4 stars
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Dinner / Lunch
    Servings 2 cups

    Ingredients
      

    • 1 cup salted butter, softened (2 sticks)
    • 15-20 large ramps (about ¾ - 1 cup of finely chopped ramps)
    • pinch of salt

    Instructions
     

    • Wash the ramps then cut off and discard the roots and any bad spots on the leaves. For this recipe, you will use the whole ramp - bulbs, stems and leaves.
    • Roughly chop each ramp into a few pieces so they're easier to chop in a food processor. Working in batches so you don't overcrowd your food processor, pulse until the ramps are very finely chopped.
    • In a small bowl, mix the chopped ramps with softened butter until well combined. If desired, mix in a small pinch of sea salt.
    • Enjoy ramp butter on meat, fish, vegetables, pasta or spread on toasted bread with an extra sprinkle of sea salt!
    • How to store the butter:
      Fridge: Store the ramp butter in a sealed dish in the fridge for up to one week.
      Freezer: To store the ramp butter in the freezer, I like to first roll it into into a log. To do so, transfer the ramp butter to a sheet of parchment paper, wax paper, or plastic wrap, placing the butter on the edge closest to you. Keeping the paper or plastic wrap tight, roll into a log. Twist the ends and tie with string or a twist tie. Store in the freezer for 3-4 months.
    Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats

    « Simple Buttery Parmesan Ramp Pasta
    Creamy Italian Ranch Pasta Salad »
    • Share Recipe

    Recent Recipes

    scooping the mashed potato bake
    pork tenderloin medallions and roasted potatoes served over whipped goat cheese spread on a plate and topped with cranberry sauce
    dutch baby in a skillet topped with powdered sugar, spiced cranberries, and whipped cream
    bourbon bbq bison meatballs in a skillet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Rachel Riesgraf

    Hey There!

    I’m Rachel Riesgraf, a recipe developer and food photographer. Welcome to my modern farmhouse! Growing up on a farm, I learned how to create the best homestyle recipes using fresh, seasonal ingredients. I carry that same style of cooking and baking with me as I develop easy, from scratch, comfort food recipes for the busy, modern cook.

    Learn more about me →

    Join Our Community!

    I provide the delicious homestyle recipes. You do the cooking and eating!

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Footer

    ↑ back to top

    About Me

    Contact

    Recipe Index

    Let's Connect!

    Facebook

    Instagram

    TikTok

    Pinterest

    Copyright © 2022 Modern Farmhouse Eats | Privacy Policy

    • Facebook
    • Pinterest