Sea Salt And Lemon Ramp Butter Recipe

Spread the flavor of locally sourced and foraged food with this recipe for a savory butter with hints of the wild garlic that grows around the Midwest.
Illustration by Claire Harrup

MAKES one pound of ramp butter.


1 cup chopped ramps

1 tablespoon fresh lemon zest, minced

1 teaspoon cracked pink peppercorns

2 teaspoons crushed pink Himalayan salt

1 pound unsalted, high-quality butter, softened


  1. Make sure to wash ramps well, removing the roots. Leave the stems, leaves, and bulb.
  2. Roughly chop ramps into smaller pieces, about 1-inch or 2-inch, so they fit nicely in your food processor.
  3. Working in batches so you don’t overcrowd your food processor, pulse until the ramps are very finely chopped.
  4. In a small bowl, mix the chopped ramps, lemon zest, cracked pink peppercorns, and pink Himalayan salt with the softened butter until everything is well-combined.
  5. Roll out a square piece of parchment paper or plastic wrap and scrape the mix into a rectangle shape on one side of the paper or wrap. Leave 2-3 inches on each side of the rectangle. You can sprinkle salt, peppercorns, and extra lemon zest on the top for garnish.
  6. Roll the butter up into the paper, making sure to leave space at each end. The butter should look like a log. Fold the ends over and refrigerate for at least one hour before serving.
  7. The butter can be refrigerated for up to two weeks or stored for three months in the freezer.