Seasonal Ramp Butter

If you are fortunate enough to live in a rainy, forest-y type of climate, you might have easy access to ramps. A reader told me just the other day that in West Virginia they’re so abundant that people don’t know what to do with them. How lucky!

I was lucky enough to score a bunch of ramps and did all sorts of things with them, including making this butter. Ramp butter is a dream. Let’s start with the basics. What do ramps taste like? They're garlicky but not in an overpowering spicy way. The notes are gentle yet strong enough.

They’re a delightful flavor and can be added to so many things. This butter is great because it prolongs the life of ramps. I say put this on everything: biscuits, bread, add it to eggs…just everything.

Another thing that I’ve found with ramps is that they’re extremely dirty. Think leeks but more dirt! I like to submerge my ramps in a bowl of ice water and really scrub them. After that, they’re a breeze to cook with!

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.