Table of Contents

    Ramps occupy a space between flavors. Between leeks, between scallions and between garlic. They’ve got the sweetness of onions slowly melted into butter but the pungency you’d find in raw garlic. Their slender, glossy green leaves and crunchy bulbs are versatile enough to be pickled, sauteed, or grilled. When I see them, I grab enough to enjoy fresh in pasta with plenty left over to turn into this good-on-everything charred ramp butter.

    Ramps stacked in a line

    What to do with charred ramp butter. Everything.

    That might sound dramatic, but it’s nearly true. You can use ramp butter in any recipe calling for scallions or leeks. Melt over a steak, spread across toast, swirl into pan sauces. Fish, chicken, steak, pasta, rice, beans. It all works. Best of all, ramp butter has a generous shelf life of four months in the freezer.

    Close up of ramps with water drops
    Charred Ramp Butter with Coriander
    Charred Ramp Butter with Coriander

    Charred Ramp Butter with Coriander

    Evan Kalman
    Ramp's slender, glossy green leaves and crunchy bulbs are turned into this good-on-everything charred ramp butter with citrus-y coriander and Aleppo pepper.
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Course Sauces + Condiments
    Cuisine American, Italian
    Servings 2 cups
    Calories 114 kcal


    • ½ lb 227 g ramps
    • 2 Tbsp 30 ml extra-virgin olive oil
    • 1 lb 455 g unsalted butter, cut into 1-inch cubes
    • 1 tsp coriander seeds
    • ¼ tsp Aleppo pepper
    • 1 Tbsp lemon zest
    • Kosher salt
    • Freshly ground black pepper


    • Preheat a grill or grill pan to medium-high heat. Toss 1/2 lb [227 g] ramps with 2 Tbsp [30 ml] olive oil and a pinch of salt and black pepper. Grill, tossing often, until ramps are lightly charred, about 1 to 2 minutes. When cool enough to handle, finely mince.
    • In a small, dry frying pan over medium heat, toast 1 tsp coriander seeds until just fragrant, about 3 minutes. Remove from the heat and let cool before grinding to a power in a spice grinder or with a mortar and pestle.
    • In a food processor, combine 1 lb [455 g] butter, minced ramps, ground coriander, ¼ tsp Aleppo pepper, and lemon zest. Season with salt and pepper. Processed until well blended, 1-3 minutes, scraping down the sides of the bowl after each minute. The mixture should have a green color with flecks of ramps still visible.


    Store, tightly wrapped, in the refrigerator for up to a week or in the freezer for up to 4 months.


    Calories: 114kcalCarbohydrates: 1gProtein: 1gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 2mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 479IUVitamin C: 1mgCalcium: 8mgIron: 1mg
    Keyword Aleppo pepper, butter, coriander, ramp
    Did ya eat that? Mention @add1tbsp or tag #add1tbsp!

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