Table of Contents
How do I freeze ramps?
To do so, first, blanch the leaves as above. Then puree the ramps, leaves, and bulbs, in a blender or food processor with enough extra-virgin olive oil to make a paste or sauce. Fill ice cube trays with the ramps oil. Freeze, then pop out the cubes and transfer them to freezer containers (or freezer bags).
What is the best way to store fresh ramps?
How long do ramps last in the freezer?
Ramps will stay fresh in your refrigerator for three to four days. Try wrapping them in newsprint -- better yet, seal them in several plastic bags, unless you want everything in your refrigerator to taste like ramps. They can also be chopped, put in an airtight container, and kept in the freezer for up to a year.
Can you dry ramps?
Take a handful of washed ramps and ramp leaves. Pat them dry with a paper towel. Spread the ramps and leaves on the baking sheet so they are flat and not touching each other. Bake until the thickest ramp on the baking sheet is completely dehydrated, about an hour.
How do you replant ramps?
In a prepared planting bed (see direct seeding), transplant the bulbs approximately 3 inches deep, and 4 to 6 inches apart, allowing all the roots to be buried and keeping just the very tip of the bulb above the surface. Planting bulbs at the proper depth is important for survival.
How long can I store ramps?
They'll keep for two weeks, unless you preserve them by canning; in that case you can eat ramps all year long.
What can I do with extra ramps?
At ramp dinners across Appalachia, ramps are often eaten raw, sometimes doused in white vinegar. But pickled ramps give you a slightly mellower tangy/garlicky experience. Snack on them with a cheese plate, float in your martini, or serve alongside roasted or grilled meat.
What should I do with ramps?
Ramps can be roasted, grilled, sautéed, and also used raw, in dishes like salads or pesto. They can be used in risottos and other rice dishes, sauces, pastas and potato dishes, eggs, and on top of crostini, just for a few examples. Use both the white bulbs and the green leaves (the leaves are milder in flavor).
What is the best way to store wild leeks?
Pickling is the most effective way to make ramps shelf stable for long-term preservation. Ramps are a low acid food, and if you want to can them you can either pressure can them (more on that later) or you can pickle them in something acidic, like vinegar.
What is the best way to preserve wild leeks?
Chop cleaned leeks into half-inch lengths. Place them on cookie sheets and put them in the oven at 170 degrees for about six hours or until they are dry. Store in plastic bags or clean, dry jars. Best used in soups and stews.