Ramp Bulb Confit
This recipe gives you sweet, jammy ramp bulbs and a beautifully infused ramp oil. Use them to layer Spring flavors into everything you cook this season.
What do Ramps taste like?
Ramps (Allium Tricoccum) are in the same genus as onions, garlic, and leeks, and you can taste it! Ramps have the recognizable pungency of garlic and onions, but with less of the spicy bite when eaten raw. When confited, the ramp bulbs will have a little more sweetness and depth.
Is it Sustainable to eat Ramp Bulbs?
Generally speaking, it’s wise to only harvest the leaves of ramps (one leaf per plant) because this allows the plant to continue growing and regenerate. But there are circumstances where a ramp patch is healthy enough that harvesting some of the bulbs won’t endanger the wellbeing of the patch, and can even encourage fuller growth. We always encourage foragers to harvest ethically and sustainably. If you want to know more, check out this article about how to sustainably harvest ramps.
Where to Buy Ramps
Right here! Foraged Market lets you purchase wild and specialty foods directly from foragers, farmers, and food artisans. Buy Ramps!
How do I use Confited Ramp Bulbs?
The beauty of this recipe is that it gives both the confit ramp bulbs and a ramp bulb infused oil. Use the bulbs chopped in pasta, salads, stir fries, or a shakshuka. Use the oil in salad dressings, drizzled over soft cheeses, and in pesto.
Or, use them together in our Ramps & Burrata Toast Recipe! Just be sure to use them immediately rather than storing them – alliums stored in oil have a high chance of producing harmful bacteria, and cannot be safely preserved using home cooking techniques.
Ramp Bulb Confit
- 1 small saucepan
- 1 Strainer
- 1 cup olive oil
- 1 cup whole ramp bulbs
- 1. Add the ramp bulbs and olive oil to a small pot set over medium heat. Heat the oil until it hits a low simmer, then immediately reduce heat. Cook for 30 minutes, maintaining small, tiny bubbles around the bulbs. The contents should not have rapid movement or sound.
- 2. Remove the pot from the stove and bring to room temperature. Strain the bulbs from the oil, then filter the oil through a fine mesh sieve. Use immediately*