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Ramps/Wild Garlic - what to do with a bumper crop?

 
Michael Cox
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posted 3 years ago
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Wild garlic season is on us. Our patch has been spreading and we have loads that I could use. In most year I end up using a few handfuls, fresh, on my omelettes.

Does anyone know a good way to preserve some for later in the year? I was thinking about maybe making and freezing a block of wild garlic butter?

Unfortunately my family are generally not keen on strong allium flavours, so if I do this it will basically be for my own stash through the year.

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Olga Booker
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I was going to say wild garlic butter, but you already thought of that.  Pesto is good too as well as nettle and wild garlic soup (batches in the freezer, maybe?).  I've read somewhere that you can also ferment it but I have never tried it.  I am terribly jealous that you have such a glut!  If I did, I think I would try to keep some in the freezer and/or dry some and definitely try the fermenting.  I think you could seriously let your imagination run wild (no pun intended!).  Good luck, keep us posted.

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Casie Becker
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I think I am still a few years from needing this answered myself.  My first thought is that pickled onions are a thing. You might poke around to see if you find a recipe you like.
 
Michael Cox
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Re: pickled onions. Yes, but they depend on a bulb I think? Pretty sure I only get leafy greens. I think they would lose all structure if pickled/fermented? Pesto and the like, I don't think they are long storage are they? certainly pesto that we have at home is short shelf life, but I haven't tried to make it.

I wonder what drying would do to the flavour?

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Stacy Witscher
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I would think that you could freeze it snipped into a mason jar like I do with chives. When you want to use it, it doesn't even need defrosting, just sprinkle on your food for the last few minutes. But making a garlic parmesan butter spread for garlic bread is also a good use, that's what I do with most of my garlic scapes.

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Mike Barkley
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You could dehydrate them then grind them into powder. Works good for onions too.

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Carla Burke
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I like to slice things like that up, dehydrate them, and leave them in the slices, until I'm ready to use them, so I can still have the look and texture in my soups, sauce, etc. Another benefit is that they actually hold their flavors and health benefits longer, that way, too. I can still grind them to powder, instead of rehydration, if I want to use them more as a spice, than an herb, too.

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Ed Waters
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We had a chef we worked with back in Watkins Glen.  Sold him 20 pounds a week while they were in season.  He make salad dressing and kept used it for the entire summer season.  The bonus was he would save the tips with the roots on them for us and we would plant them back in the woods.  They grew back the next spring.  Here in Maine we are getting a new patch established.  Currently some good prices on ebay for plants.  We process them like the chef used to and plant what's left in our woods.  
 
Gary Numan
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>> I am terribly jealous that you have such a glut!

Same here!  Congratulations on such good fortune.  Ramps are finicky, they only grow in juuuuuuust the right situation.   I tried a few times the past 20 years to grow them, my bad for staying in zone 7 wherever I moved.  Ramps hate heat, and love foresty mountainsides, neither of which I could supply at the same time.

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Jenn Lumpkin
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Somebody mentioned fermenting some, how 'bout this:
https://alongthegrapevine.wordpress.com/2014/05/16/lacto-fermented-ramps/?msclkid=ef210d9cc57511eca8aeb6b32ad164b4

From what I've tried, you have to make very sure everything is below the brine!  or it WILL mold.  I'm not very good at it;  I've tried lacto fermenting little peppers and yep, mold.  

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