How To Preserve Ramps?

Ramps are a wild onion that is harvested in the spring. They have a short season and are only available for a few weeks. Here are some tips on how to preserve ramps so you can enjoy them all year!

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What are ramps?

Ramps are a wild onion that have a short growing season. They have a pungent onion flavor with a hint of garlic. Ramps can be found in early spring in the woods of North America. Some people call ramps “wild leeks”.

You can use ramps in any recipe that calls for onions or garlic. Ramps can be eaten raw, cooked, or pickled. To pickle ramps, you will need:

-1 quart of white vinegar
-1 quart of water
-1/2 cup of salt
-2 tablespoons of sugar
-2 cloves of garlic
-1 teaspoon of crushed red pepper flakes (optional)
-1 pound of ramps

Why preserve ramps?

There are many reasons to want to preserve ramps. Maybe you had a great ramp harvest and want to enjoy them all year round. Maybe you want to take advantage of their short growing season by stocking up while you can. Or maybe you just really love the taste of ramps and want to be able to add them to your favorite dishes any time of year.

Whatever your reason, there are several different ways to preserve ramps so that you can enjoy them long after their growing season has ended. The most common methods are pickling, freezing, and drying. Each has its own advantages and disadvantages, so it’s important to choose the right one for your needs.

Pickling is a great way to preserve the flavor of ramps while still being able to enjoy them fresh from the jar. Pickled ramps will last for several months in the fridge and can be added to salads, sandwiches, pizzas, and more. The main downside of pickling is that it can be time-consuming, and it requires special equipment like jars and a canning pot.

Freezing is the easiest way to preserve ramps, and they will retain their flavor for up to a year. Simply wash and chop the ramps, then place them in freezer bags or containers. Frozen ramps can be added directly to soups and stews, or thawed and used in any recipe that calls for fresh ramp greens.

Drying is another easy way to preserve ramps, and they will last for several months if stored in an airtight container Dried ramp powder can be used as a seasoning in soups, stews, sauces, rubs, and more. You can also rehydrate dried ramps in water or broth before using them in recipes. The main downside of drying is that it does affect the flavor of the ramps, making them slightly more bitter than when they are fresh.

How to harvest ramps?

The best time to harvest ramps is in the spring, just as the leaves are beginning to unfurl. At this point, the bulbs are still small and tender. You can also harvest ramps in the fall after the leaves have died back, but the bulbs will be larger and tougher.

When harvesting ramps, be sure to leave some of the plant so it can continue to grow. Cut the leaves about an inch above the bulb, or use a knife to carefully dig up the entire plant. If you choose to dig up the plant, be sure to replant it immediately so it doesn’t dry out.

Once you’ve harvested your ramps, you can preserve them in a number of ways. Ramps can be pickled, frozen, or dried for long-term storage

How to clean ramps?

Ramps are a wild onion that has a short season in the spring. Because of their short season, they can be difficult to find in stores. If you’re lucky enough to find ramps, you may want to Preserve them so you can enjoy them all year long. Here are some tips on how to clean and preserve ramps.

When cleaning ramps, it is important to remove all the dirt and grit from the roots. The best way to do this is to soak the ramp roots in a bowl of cold water for about an hour. This will loosened any dirt or grit that may be attached to the roots. After soaking, gently rub the roots with your fingers to remove any remaining dirt or grit.

Once the ramps are clean, you can Preserve them by pickling, freezing, or drying them. To pickle ramps, cut the ramps into 1-inch pieces and place them in a jar. Fill the jar with white vinegar and water so that the ramps are completely covered. Seal the jar tightly and store in a cool, dark place for up to 6 months.

To freeze ramp bulbeeks, first blanch the bulbs by boiling them in water for 2-3 minutes. Remove from boiling water and immediately place in a bowl of ice water. Once cooled, drain Bulbeeks and pat dry with a paper towel. Place Bulbeeks on a baking sheet lined with parchment paper and freeze for 6-8 hours or until solid. Once frozen, transfer Bulbeeks to a freezer bag and store in the freezer for up to 8 months.

To dry ramps, Cut the leaves off of the bulbs and discard (or compost). Cut bulbs into thin slices and place on a dehydrator tray lined with parchment paper. Dry at 135 degrees Fahrenheit for 6-8 hours or until completely dried out. Store dried ramp bulb slices in an airtight container for up to 1 year

How to blanch ramps?

Blanching is a cooking term that refers to the process of partially cooking a food, usually a vegetable or fruit, in boiling water for a brief period of time. Blanching stops the action of enzymes present in the food and also brightens the color. It is often used prior to freezing or canning foods.

How to freeze ramps?

One of the best ways to preserve ramps is by freezing them. Ramps can be frozen whole, with the roots attached, or they can be cut into smaller pieces. When freezing ramps, it is important to blanch them first. Blanching will stop the ramp’s enzymes from continuing to break down and turn the ramp’s color from bright green to dull brown. To blanch ramps, remove any dirt or debris and cut the ramp into smaller pieces if desired. Bring a pot of water to a boil and add the ramps. Allow the ramps to cook for 2-3 minutes before removing them from the pot with a slotted spoon. Transfer the blanched ramps to a bowl of ice water to stop the cooking process. Once cooled, drain the ramps and transfer them to a freezer-safe bag or container. Remove as much air as possible from the bag or container before sealing it shut. Ramps can be stored in the freezer for up to one year.

How to dry ramps?

Ramps can be preserved by drying them. To dry ramps, wash and dry the bulbs and leaves thoroughly. Cut the bulbs into quarters lengthwise and slice the leaves thinly. Spread the ramps on a mesh screen or dehydrator tray and dry at a temperature between 95 and 100 degrees Fahrenheit until crisp, which should take between 12 and 24 hours. Once dried, store the ramps in an Airtight container in a cool, dark place.

How to pickle ramps?

If you’re looking to preserve your ramps for longer than a few days, pickling is the way to go. Here’s how to pickle ramps, step by step:

1. start by trimming the root end off of the ramps and giving them a good rinse.

2. Next, you’ll want to sterilize your jars and lids. The easiest way to do this is to run them through the dishwasher.

3. Once your jars and lids are sterilized, it’s time to start packing them with ramps. Add a ramp or two to each jar, making sure not to pack them too tightly.

4. To make the pickling liquid, simply combine apple cider vinegar, water, sugar, and salt in a pot and bring it to a boil. Once it reaches a boil, carefully pour it over the ramps in the jars, filling them to within ½ inch of the rim.

5. Finally, seal the jars with their lids and let them cool completely before storing them in the fridge for up to 2 months.

How to use preserved ramps?

Ramps, also known as wild leeks, are a type of wild onion that only grow in the Appalachian Mountains. Every spring, these pungent vegetables pop up in grocery stores and farmer’s markets, and they are only available for a few short weeks. If you’re lucky enough to get your hands on some ramps, you may be wondering how to preserve them so you can enjoy their flavor all year long.

Here are a few ideas for using preserved ramps:
-Add them to omelets or scrambled eggs.
-Stir them into mashed potatoes.
-Use them as a pizza topping.
-Toss them with roasted vegetables.
-Make a ramp pesto or green Goddess dressing.
-Add them to soups or stews.
– Stir them into rice or quinoa dishes.

Tips for preserving ramps

If you find yourself with an abundance of fresh ramps (or other spring greens), here are a few tips for preserving them so you can enjoy their flavor all year long.

-Rinse the ramps well and trim off the roots and any brown or yellowed leaves.
-Slice the ramps into thin rounds or chop them into pieces, depending on how you plan to use them.
– blanch the ramps in boiling water for 2-3 minutes, then shock in ice water to stop the cooking process.
-Dry the blanched ramps on a clean dish towel or paper towels.
-Pack the dried ramps into a freezer-safe container, jar, or bag. Be sure to leave some headspace so the ramps have room to expand as they freeze.
-Label and date the container, then store in the freezer for up to 6 months.