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Food as Medicine: Wild Ramps

Wild ramps are a favorite among chefs due to their unique flavor profile: they taste like a combination of onion, garlic, and scallion!

Native to Eastern North America, wild ramps are available for only a short window in the spring. They are a great source of vitamin C and sulfur compounds, which have been shown to promote immune health, iron absorption, regeneration of cells, collagen production, and blood clotting.

Please see below for our simple and delicious Wild Ramps and Eggs Stir Fry recipe!


Wild Ramps and Eggs Stir Fry


  • 5 large eggs

  • 1/2 tsp salt

  • 1/4 tsp ground white pepper

  • 1/4 tsp toasted sesame oil

  • 4 cups wild ramps chopped into 1 inch pieces

  • 3 tbsp avocado or any high heat oil


  1. Crack the eggs into a large bowl and beat thoroughly with salt, white pepper and sesame oil.

  2. Heat a wok on high heat. When wok is hot, add avocado oil and swirl your wok to coat. The oil should be hot but not smoking when you add the egg mixture.

  3. Pour egg mixture into the wok and stir fry into bite sized pieces.

  4. When eggs begin to set, add the wild ramps and continue to stir fry until ramps are wilted.

  5. Add more salt to taste.

  6. Serve hot and enjoy!



Beretta, Hebe Vanesa, et al. “Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species.” Food Technology and Biotechnology, vol. 55, no. 2, 2017, Accessed 3 Feb. 2020.

Bianchini, F, and H Vainio. “Allium Vegetables and Organosulfur Compounds: Do They Help Prevent Cancer?” Environmental Health Perspectives, vol. 109, no. 9, Sept. 2001, pp. 893–902, Accessed 16 Mar. 2019.

Calvey, E. M., et al. “Allium Chemistry: Identification of Organosulfur Compounds in Ramp (Allium Tricoccum) Homogenates.” Phytochemistry, vol. 49, no. 2, 1 Sept. 1998, pp. 359–364,, Accessed 5 Apr. 2023.

Petre, Alina. “What Are Leeks and Wild Ramps? 10 Impressive Benefits.” Healthline, 21 June 2019, Accessed 5 Apr. 2023.

Zennie, Thomas M., and Dwayne Ogzewalla. “Ascorbic Acid and Vitamin a Content of Edible Wild Plants of Ohio and Kentucky.” Economic Botany, vol. 31, no. 1, Jan. 1977, pp. 76–79, Accessed 3 June 2021.

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