Simple Wild Ramp Butter
Ramp butter is a spring and summertime staple for my family. Whenever those fragrant, green, sweet-oniony shoots come out of the ground after enough warm weather and rain, we take the first batch we can find. One of our favorite ways to use fresh ramps is wild-ramp risotto. This year we added asparagus and sweet Italian sausage with fennel seeds and a dry chardonnay.
At the same time, we dry part of the first batch of ramps make a couple types of ramp butter. My base ramp butter is, of course, the most simple version: dried wild ramps, a high-fat butter, a little sea salt and lemon zest. We make a large batch of this basic version and freeze most of it for later.
Then, I like to get creative. Other versions are inspired by the dishes I plan to cook. For example, I have an Italian version made with wild ramps, butter, garlic powder, parsley and rosemary. This I add to pasta after straining the water off while it rests on the still-hot oven to release the aromas. Another version I make is for Thai curry dishes, made with wild ramps, Thai chilis, finely minced shallots, cilantro and lime zest. This goes into curries as a finishing ingredient once it is done simmering and brings the whole ensemble together.
Finally, I plan to make a Spanish version with wild ramps, butter, smoked pimentón paprika and saffron. This will go into all kinds of rice, beans and pork dishes.
Used for depth of flavor, ramp butter’s sweet-and-spicy onion-y flavor is a powerful addition to any type of food.
Basic Ramp Butter Recipe
1 block Kerrygold butter
1 Tbsp Dr. Cowan’s Garden Wild Ramp powder
Zest of one large meyer lemon
¼ Tsp Celtic Sea Salt or Fleur De Sel
Italian Ramp Butter
1 block Kerrygold butter
1 Tbsp Dr. Cowan’s Garden Wild Ramp powder
1 Tsp Garlic Powder
1 bunch curly Italian parsley, finely minced
1 large sprig of fresh rosemary, finely minced
Thai Curry Ramp Butter
1 block Kerrygold butter
1 Tbsp Dr. Cowan’s Garden Wild Ramp powder
1 large or 2 medium dried Thai chili peppers, chopped
1 shallot, very finely minced
1 bunch of cilantro, chopped
Zest of one lime
Spanish Ramp Butter
1 block Kerrygold butter
1 Tbsp Dr. Cowan’s Garden Wild Ramp powder
2 Tsp smoked pimentón paprika
½ Tsp Spanish Saffron threads