Ramps

$14.00 per weekly harvest

Weekly Subscription:

Delivered and billed weekly. You can skip, cancel, or modify your order at any time.

Ramps are one of the rarest and most coveted ingredients for home chefs and food lovers. Unlike other alliums, these wild spring delicacies cannot be cultivated—they can only be foraged in shady woodlands, making them a true seasonal treasure. This year, the Local Roots team will be harvesting your ramps by hand, just for you. With a bold, garlicky flavor and delicate, onion-like sweetness, ramps are often compared to truffles for their exclusivity and culinary appeal. Ramps are the truffles of the vegetable world.

🌿 Why Home Chefs Love Ramps:
✔ Rare & Seasonal – Only available for a few weeks each spring.
✔ Wild-Foraged – Never farmed, only found in nature.
✔ Bold, Garlicky Flavor – A perfect ingredient for pasta, eggs, meats, and more.
✔ Farmers’ Market Favorite – A must-have for adventurous cooks and foodies.

These hard-to-find, locally foraged ramps are perfect for making ramp butter, pesto, or elevating any dish with a punch of fresh, allium flavor. Available for a limited time only—get them before the season ends!

This year's ramps are hand foraged by the Local Roots team. In order to prep these items for you, orders are due by Wednesday, April 23. Pick up at Local Roots, 398 Court St, BK.

Ethically foraged by the Local Roots team
1/2 lb ramps

The Problem

Ramps are unique in that they only grow in the Springtime in North America. That means if you're getting ramps any other time of year, they're not fresh and have been stored through seasons. Ramps have also become increasingly popular throughout the US in recent years, causing them to be over harvested and foraged incorrectly. If a patch is over-harvested or not harvested correctly, it can take 20 years to recover! Due to this, wild ramps are becoming harder and harder to find each year.

Our Food Fix

Our ramps grow locally in the wild, making them the freshest ramps around. Our farmers also use proper harvesting techniques, leaving 50-65% of the crop un-foraged to ensure it comes back the following year. With these practices in place, we can continue to bring you wild foraged ramps for years to come.