Ramps, also known as wild leeks, have a garlicky-onion flavor that can add depth to dishes, and a short growing season that makes them a sought-after ingredient that can feel like a special treat for restaurant consumers seeking unique and seasonal dishes.
Ramps are generally available from late March to early May, with a presence that signals spring on restaurant menus that feature them.
Although ramps have long been a perennial springtime favorite, their presence on menus continues to grow as the trend of promoting local and seasonal ingredients continues. According to market research firm Datassential, ramps have grown on restaurant menus by 32% over the past four years, up to appearances on 0.8% of all U.S. menus. They are best-known among Gen Z and Millennial consumers. Ramps are primarily available at fine-dining and independent operations.
Click through the above gallery to learn more about ramps, and to see how one restaurant in Minnesota is using them on the menu.
