It’s ramps season! How to harvest and prepare this taste of Spring


When the Spring weather starts to take a turn for the warmer, you’ll start seeing clusters of big, bright green leaves growing from the forest ground.

It’s time for ramps, that little wild onion that has a garlicy taste that people go crazy for. Whether it’s the unique taste, or that it’s only available for a brief window of the year, ramps have grown in foodie popularity.

In our video, we’ll show you how to harvest the plant in a way that will ensure its return next year, as well as a way to make a ramp pesto that stands up to basil any day.


1 Cup packed arugula, chickweed or watercress, roughly chopped

1/2 Cup flat-leaf parsley, chopped

1/2 Cup cilantro, chopped

1/2 Cup ramps, chopped

1/2 Cup toasted pine nuts

1/2 Cup good quality olive oil

2 Tablespoons fresh-grated Parmesan Cheese

2 Tablespoons fresh lemon juice

Kosher salt

Combine all greens, oil and nuts in a food processor. Pulse until fine and blended. Transfer to a bowl and stir in cheese, lemon and salt. Taste and adjust for flavor.

Zachariah Durr

Zachariah Durr

Video Producer for CLE Weekend since 2018. LIKES: Savory snacks, line drawings, Russian animation. DISLIKES: Wet chips, clickbait, polo shirts where the logo is most of the shirt. Has lived in Texas, Florida, New York and Ohio. Not in that order.