History

Ramps grow in the rich, shaded mountain forests of the Southern Appalachians from late March through May. Cherokee communities have used ramps medicinally and for cooking for centuries; Scots-Irish settlers adopted them as the first green of spring. The annual Cosby Ramp Festival in Tennessee (1954) and the WNC ramp festivals at Waynesville and Cosby anchor the regional spring celebration. Asheville chefs work ramps hard in their short window: The Market Place pickles them for year-round use, Rhubarb runs ramp butter on biscuits, Crusco shaves them raw over hand-cut pastas. Overforaging has become a conservation concern; ethical foragers leave the bulbs and take only leaves.

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Common allergens: Allium

Make it at home

Yield 250Hands-on 20 minTotal 72 hrDifficulty Easy

Ingredients

  • 150g foraged ramps, bulbs and leaves separated
  • 240ml apple cider vinegar
  • 120ml water
  • 2 tbsp sugar
  • 1 tsp kosher salt
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 bay leaf

Method

  1. Trim and wash the ramp bulbs thoroughly; reserve the leaves for another use (compound butter, salsa verde).
  2. Combine vinegar, water, sugar, salt, peppercorns, mustard seeds and bay leaf in a small saucepan; bring to a simmer to dissolve the sugar and salt.
  3. Pack the ramp bulbs into a clean 250ml jar.
  4. Pour the hot brine over the bulbs to cover, leaving 1 cm headspace.
  5. Cool to room temperature, then refrigerate at least 72 hours before eating.
  6. Pickled ramps keep refrigerated 4 to 6 weeks; bright magenta after 1 week.

Tip from the editors. Forage ethically: cut only the leaves and one in five bulbs from any patch. Ramps take 5 to 7 years to mature; overharvesting wipes out forest patches.

Where to eat foraged ramps

Foraged ramps in Asheville

The Market Place ★ 4.8

$$$$ Tasting $85-110 per head, à la carteModern Appalachian, Farm-to-tableDowntownChef William Dissen

William Dissen's The Market Place on Wall Street moved here 1990 (founded 1979 by Mark Rosenstein). Dissen is a 2025 JBA Outstanding Chef semifinalist.

OrderThe Sunburst Trout Farm trout from Canton, plus the seasonal foraged mushroom plate.

Book3 weeks ahead

TipBook on the restaurant's reservation page. The walk-up bar pours small plates from the main menu.

Directions Book

Rhubarb ★ 4.5

$$ $18-28BrunchSunday Supper, weekend brunchDowntown

John Fleer's Rhubarb on Pack Square runs Sunday brunch alongside its modern Southern dinner service. Wood-fired flatbreads, buttermilk biscuits, country ham.

OrderWhatever the wood oven is running, plus a buttermilk biscuit and country ham plate.

TipBook Sunday brunch a week ahead. The bar takes walk-ins from 10:30 on Sunday.

Directions

Crusco ★ 4.5

$$$$ Tasting $65-90 per head, à la carteItalian, SeasonalRiver Arts DistrictChef Kat Kearney and team

Crusco in the River Arts District opened in summer 2025 from Kat Kearney and former Cucina 24 staff, serving pasta Wednesday to Sunday from 17:00.

OrderWhatever pasta the kitchen is running, plus a glass off the food-friendly wine list.

Book10 days ahead

TipBook on the restaurant's site. Dinner Wednesday through Sunday from 17:00. Bar walk-ins.

Directions Book

Cúrate ★ 4.9

$$$$ Tasting $95 chef's tasting per headSpanish TapasDowntownChef Katie Button

Katie Button's Cúrate on Biltmore Avenue in Asheville won the 2022 James Beard Outstanding Hospitality award. The Pintxos tasting menu at the chef's counter.

OrderThe chef's tasting at the counter, with sherry pairings.

Book30 days ahead

TipCounter tasting menu at the long bar requires booking 30 days ahead on Resy. The dining room is à la carte.

Directions Book

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