Wild Ramp Butter

Ramps are an amazing garlicy flavoured treat that can be found in the Spring months. Learn how to preserve that delicious flavour by transforming it into a tasty ramp butter!

Ramps, wild leeks, ramsons, wood garlic or even allium tricoccum… Whatever you want to call it, these wild edibles are one of the most looked forward to treats in our home. Once ramp season has ended, my children will still talk about how much they want them all through the Summer, Autumn and Winter.

Sustainable Foraging

Due to human activity, ramps are considered threatened in North America. It is important for foragers to be mindful when harvesting wild plants.

Ramps take a long time to produce seeds of their own. Most ramps will not produce their own seeds until the plant is 7 to 10 years old. Those seeds have a long germination period as well.

When harvesting ramps, avoid taking the bulbs of the plants. Leaving the bulb intact will ensure the plants survival. If you happen upon a patch of ramps, do not over harvest. Take only what you need and leave the rest behind!

Ramps will bloom white flowers with seeds inside when they have reached full maturity. Gather some seeds and sprinkle them around in new areas to help the species thrive.

What You Need to Make Ramp Butter

Ramp butter is incredibly easy to make and only needs 3 ingredients! You will need:

• Butter (Of course!)
• Wild Ramps
• Salt

How to Make Wild Ramp Butter

Start off by washing and chopping your ramps. Then, add them into the bowl of a stand mixer along with your room temperature butter and salt.

Mix on medium to high speed until all of the ramps have been incorporated together.

From there, you can serve or store the butter right away!

Make Wild Ramp Butter with a Food Processor

Alternatively, you can use a food processor to make ramp butter. Simply add all of the ingredients into the food processor and blend them together.

This way is much easier and quicker, but if I’m being honest, I prefer the look of the butter when made in a stand mixer.

How to Store Herb Butter

You can store ramp butter at room temperature for short periods of time if using immediately.

I tend to make large batches all at once. When storing large amounts of ramp butter, I like to roll them into parchment paper and store them in the freezer. They will keep this way for months and even close to a year!

When I’m ready to use the butter, I remove it from the freezer and place into the fridge. It will keep there for a month or two but we always run out long before then!

Other Foraged Recipes

How to Prepare Puffball Mushroom

Cheese and Chive Sourdough Biscuits