I love ramps, and am always looking for new ways to preserve and use.  This recipe was adapted from Viviane Bauquet Farre’s wonderful garlic confit post: http://foodandstyle.wordpress.com/2010/04/20/garlic-confit/.  Thanks Viviane!

Ramp Confit

makes 3 to 3 1/2 cups (ramps with oil)

2  cups cleaned ramp bulbs
2 cups extra virgin olive oil

Pull the protective sheath off of the ramp bulbs, trim the ends, and remove the beautiful leaves (which I made into ramp chips, btw!).

Cleaned ramp bulbs

Place the ramp bulbs in a small pan, and add the oil to cover by 1/2″ and heat on medium low until very lightly bubbling, and then turn to low.  As ramp bulbs are a little more delicate than garlic, watch closely.  Cook for about 20-25 minutes or until soft, skimming anything that comes to the surface.

Ramps lightly simmering in olive oil

Cool and refrigerate.

Ramp Confit

I have shared these with friends and family, and the responses a resounding success!  We have enjoyed with french bread, in chicken dishes, mixed into mayonnaise on sandwiches….

If you can get a hold of ramps (the season is winding down) give it a try!!