Quick Answer
FRESH Ramps have a more delicate flavor and texture but are perishable and require more handling and storage care. DRIED Ramps are more shelf-stable but may have a stronger, more concentrated flavor. Both forms have their uses in cooking.
Fresh Ramps: Handling and Preparing
Ramps are typically harvested in the spring when the bulbs are small and the leaves are young. Fresh ramps should be stored in the refrigerator with the roots wrapped in a damp paper towel, and the leaves and stems can be wrapped in a separate plastic bag. Use them within 3-5 days. To prepare, trim the roots and remove any wilted or damaged leaves, then chop or slice them as desired.
Dried Ramps: Reconstituting and Using
To reconstitute dried ramps, soak them in cold water for about 4-6 hours or overnight, then drain and rinse them. You can also quickly rehydrate them by sautéing them in a pan with a little oil or butter. Dried ramps can be ground into a powder and used as a seasoning or spice, or they can be reconstituted and used in soups, stews, or sauces. When rehydrating, use a 1:1 ratio of dried to rehydrated ramps.
Cooking with Ramps: Recipe Ideas
Ramps pair well with ingredients like garlic, shallots, and mushrooms, and can be used in a variety of dishes, such as soups, stews, salads, and sauces. Try sautéing ramps with garlic and shallots as a side dish, or add them to a beef stew or braise for added flavor. You can also use ramps as a garnish for soups or salads, or as a topping for burgers or sandwiches. When using ramps in a recipe, start with a small amount and taste as you go, as they can be quite potent.
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