Grilled Wild Ramps – Simple, Easy & Spectacular

This is officially my family’s new favorite way to prepare wild ramps. Even our four-year-old son who does not typically like onion-y, garlicky foods attacked them with great enthusiasm. And they could not be easier or tastier.

Just toss with olive oil, salt and pepper and grill.

Fresh-picked ramps on the grill by Eve Fox, the Garden of Eating blog, copyright 2013

If you do not live in an area that has wild ramps, you can get similar results with leeks, you’ll just need to choose some that are on the smaller side and grill them a bit longer over slightly lower heat so that they won’t burn.

And if you are fortunate enough to live in an area with wild ramps and you feel like foraging for them, I urge you to please harvest sustainably. If you find a patch that is large enough to sustain some picking, keep in mind that you can only take a fraction of the plants without impacting their ability to thrive next year. If you’re not sure how much is too much, my friend and fellow Woodstock Farm Festival-er, Rick is a big proponent of snipping just the greens instead of digging up the entire plant.

A clump of wild leeks growing near a streambed by Eve Fox, Garden of Eating blog, copyright 2011

And don’t forget that you can and should start your own patch by planting seeds and transplanting bulbs! We started this process last year by ordering ramp bulbs and seeds from Facemire’s farm.

The bulbs we planted last year are up again this year and seem to be doing well though it will be a number of years before they’ve spread enough to harvest any of them. We’ll just keep at it, though, and eventually should have a stellar patch of these singularly tasty spring onions.

Carpet of gorgeous ramps by Eve Fox, the Garden of Eating blog, copyright 2013
If you want to start your own patch (do it!) keep in mind that ramps like sandy, loamy soil near streams or on hillsides in deciduous forest – I’ve heard that maple and oak trees are their favorites – where they can enjoy the early spring sunshine before the trees leaf out and benefit from the natural mulch of leaf litter in the fall. They do NOT like the acidic soil and limited sunlight of conifer (pine/evergreen) forest.


Grilled Ramps
Serves 2-4 as a side


* 1 bunch (roughly 20) amps, cleaned with root ends cut off
* 1-2 tsps olive oil
* Sea salt
* Freshly ground black pepper


1. Clean and preheat your grill.

2. While you’re waiting for the grill to heat up, toss the ramps with the olive oil, sea salt and pepper in a large bowl until well-coated.

3. Lower flame to medium and lay the ramps out in a single layer. Cook until grill marks form then turn to the other side – this should only take 1-2 minutes on each side.

4. Remove to a platter and serve.

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? “Like” the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Love This? Never Miss Another Story.


Elena T.
Elena Poensgen2 years ago

Thank you :)

Lady A.
Past Member 2 years ago

Yum :)

Jesus is God :D

Victoria Meetze
Victoria Meetze2 years ago

We Are starting our own patch. This sounds wonderful

Bill and Katie D.
Katie D.2 years ago

Thank You

JL A.2 years ago


Joan S.
JC S.2 years ago

I recently learned about these and asked about them at the farmer's market but they had never heard of them. Maybe not a west coast thing

Patricia Geraldes

Thanks for sharing.

Amandine S.
Past Member 2 years ago

Thanks for the recipe ! :)

Gysele van Santen

do they taste better than they look

Sue Matheson
Sue Matheson2 years ago