A quick but essential lesson on spring’s best green.
Ramps are as delicate as they are special. With a growing season of just a few weeks, snag them when you see them — usually at farmers markets and small produce markets around mid- to late April. Ramp season ends quickly, so store them correctly to make them last. Here’s how to store fresh ramps for spring.
How to store fresh ramps.
Ramps get treated just like chives and some other soft herbs.
- First, dampen a clean kitchen towel or a few paper towels. It should be damp and cool, but not wet.
- Lay the ramps on the towel, and gently roll them up in the towel.
- Wrap the towel loosely in plastic wrap, or put it in a large freezer bag.
You may also enjoy: Ramp and Chive Pasta Carbonara and How to Un-Stink (and Un-Stain) Your Cutting Board
Store your fresh spring ramps like this, and they should keep for about a week. The tips may wilt, but that is ok. Just cook them anyway, or trim them off.
One more tip about ramps: You can eat more than just the leaves. The stems and even the white bulb are edible and taste great. If you’re sautéing them, add the thinly-sliced bulbs and stems a minute or two before adding the leaves, discarding the root stump at the very bottom.