Ramps (Allium tricoccum) are a wild onion native to North America, known for their garlicky-onion flavor and short spring season. They have white bulbs, red-purple stems, and broad green leaves, and are prized by chefs as one of the first fresh foods of spring.

Ramp season is short and highly anticipated. In our region, ramps can emerge as early as late March. By mid-May, ramps typically fade as the forest canopy fills in with shade. Their fleeting availability is one reason they’re considered such a rare spring delicacy.

While ramps belong to the same allium family as garlic, onions, and leeks, they’re distinct in several ways. Ramps are a wild perennial, not widely farmed, and they emerge only in early spring. Their flavor is more pungent than leeks and sweeter than garlic, with a unique balance chefs can’t replicate with common alliums. Unlike onions, ramps don’t form large bulbs, and unlike garlic, their broad leaves are just as prized as their bulbs. This rarity and flavor complexity set ramps apart.

Unlike onions or garlic that are available year-round, ramps appear only for a few weeks each spring and grow slowly, often taking years to mature. Their flavor — a vibrant mix of garlic, onion, and sweetness — is unlike anything else, which is why chefs celebrate their arrival each year. The combination of rarity, seasonality, and distinctive taste has made ramps one of the most sought-after spring delicacies in North America.

For centuries, ramps were the first edible greens available after the long winter. Their arrival signaled the start of spring and fresh abundance. Today, chefs still celebrate ramps as a symbol of spring’s bounty, often calling them the “king of spring.”

Unlike farmed onions or garlic, ramps have a very short harvest window and take years to grow. Combined with limited supply and high demand, especially from top restaurants, this drives their price. Their unique flavor and seasonality make them one of the most coveted spring ingredients.

Ramps offer a bold, savory flavor that’s both garlicky and oniony but fresher and more complex. The leaves are milder and perfect for sautéing or pesto, while the bulbs are more intense, often compared to a blend of scallions and strong garlic.

The entire ramp plant can be eaten. The tender leaves are delicious raw or cooked, the stems add color and flavor, and the bulbs deliver a sharp garlic-onion punch. Many chefs use each part differently to create layered flavors in a dish.

To extend freshness, wrap ramps in a damp paper towel, place them in a plastic bag or container, and store in the fridge. They’ll keep up to a week. Ramps can also be frozen, pickled, or made into ramp butter to enjoy year-round.

Like other alliums (garlic, onions, leeks), ramps are believed to support heart health, boost the immune system, and provide antioxidants. For generations, ramps were one of the first fresh greens after winter, valued as both food and tonic.

Ramps are incredibly versatile in the kitchen. The tender leaves shine in pestos, pastas, and omelets, while the bulbs add punch to sautés, soups, and grilled dishes. Many chefs pickle ramp bulbs for a tangy garnish or blend leaves into ramp butter to freeze and enjoy year-round. Other favorites include ramp risotto, ramp pizza, and even ramp kimchi. With their garlicky-onion flavor, ramps can elevate almost any spring recipe. For more ideas, visit our favorite recipes page!

Ramps grow slowly — it can take 5–7 years for a patch to mature. Because demand surged, some wild populations were overharvested, leading to protective regulations in states and provinces like Quebec, Tennessee, and parts of the Appalachians. Responsible harvesting and farming practices help ensure ramps remain plentiful.

Responsible harvesters take just one leaf per plant or dig only a small portion of bulbs from a colony, leaving most to mature and reseed. Overharvesting can wipe out a ramp patch for decades, so careful methods are key to conservation.

Sustainability is at the heart of how we grow and harvest ramps. Instead of wild overharvesting, we manage our ramp beds like a long-term forest crop. We only harvest a portion of mature ramps (<5% annually), leaving plenty behind to regrow naturally. We also replant seeds and bulbs each season to expand our colonies, and rotate harvest sections so patches have years to recover. This stewardship approach ensures ramps remain abundant for future generations.

While most ramps are still wild-harvested, farms like ours cultivate ramps in controlled, sustainable environments. Ramp farming mimics their natural habitat — shady woodlands with rich soil — and helps reduce pressure on wild populations.

Ramps thrive in deciduous forests under dappled shade, in soil rich with organic matter. You can plant bulbs (faster growth) or seeds (slower, 5–7 years to mature). While not as quick as other vegetables, a home ramp patch can reward you with sustainable harvests for years.

Patience is key with ramps. When planted from seed, ramps may take 18 months just to germinate and up to 5–7 years before reaching full harvest size. Bulbs, however, can establish much faster — often producing harvestable plants within 1–2 years. This slow growth is one reason ramps are so rare, valuable, and carefully managed for sustainability.

Ramps grow best in shady woodlands beneath maples, oaks, and poplars, where the soil is high in organic matter and stays evenly moist but not waterlogged. They prefer cool, damp conditions in early spring and benefit from leaf litter or mulch that mimics the forest floor. With patience and the right habitat, ramps will naturalize and return year after year.

Ramp bulbs are the underground part of the plant and will regrow into full ramps much faster. Seeds require patience — they may take 18 months just to sprout and up to 7 years to mature. Many growers plant both for a mix of short- and long-term harvests.s here

Ramps naturally drop seeds in late summer, which germinate the following spring. To mirror this cycle, fall is the best time to plant both seeds and bulbs. Cool, moist autumn soil sets them up for healthy growth in the spring.

Ordering is simple — when ramp season begins in early spring, we open our online store for fresh ramp orders. Once you place your order, we harvest ramps to order, carefully clean and pack them in insulated boxes with cold packs, and ship them priority mail so they arrive fresh at your door. Quantities are limited and sell out quickly, so pre-ordering is the best way to guarantee availability.

We provide ramp seeds and bulbs so you can start your own patch at home. Seeds are harvested in late summer and planted in fall, though they take several years to mature. Bulbs, available in fall after the growing season, establish more quickly and can begin producing in just 1–2 years. Both options ship fresh and ready for planting in shaded, forest-like soil.

Because ramp season lasts only a few weeks and demand is high, we recommend placing your order as soon as our pre-orders open, typically in early spring. This reserves your share of the harvest before supplies run out. Once the season begins, fresh ramps are sold on a first-come, first-served basis and often sell out within days.

We work directly with chefs, restaurants, and specialty grocers to supply fresh ramps by the pound. A limited number of wholesale orders are available pick-to-order to guarantee freshness and can be arranged in advance of the season.