thyme or other fresh herbs(finely chopped, to taste, optional)
Instructions
Trim roots and clean ramps well. Blanch in salted boiling water for 30 seconds. Remove and plunge into ice water for a few minutes. Drain and squeeze out as much water as possible.
Chop ramps (green and white parts) finely. In a bowl, add ramps, butter, lemon juice, lemon zest. Mix until well combined. Add salt and pepper to taste. Alternatively, process roughly chopped ramps in a food processor along with the remaining ingredients.
Store in small jars in the refrigerator for about a week. Or, spread butter into the shape of a log on a piece of wax or parchment paper or plastic wrap. Roll and wrap tightly. Chill in the refrigerator or freeze.
Notes
For more recipes, see: Edible Communities. Do you have a recipe using ramps to share? Please send it to Educator@herbsociety.org.
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