Ramp Oil

This vibrant green ramp oil captures spring’s boldest flavor in a silky, strain-for-perfection drizzle.

Ramp oil to drizzle on everything!

Ingredients

• 1 bunch ramps (8–10 ramps), leaves and stems separated

• ½ cup neutral oil (grapeseed, avocado, or sunflower)

• Kosher salt, to taste

Instructions

1. Bring a pot of water to a boil and set up an ice bath. Blanch only the ramp leaves for 10–15 seconds until just wilted, then plunge into the ice bath to lock in that vivid green color.

2. Remove from the ice bath and pat the leaves completely dry. Excess moisture can cloud the oil or shorten its shelf life.

3. In a high-speed blender, combine the blanched ramp leaves, raw stems, oil, and a pinch of salt. Blend on high until the mixture is very smooth and vibrantly green — about 1–2 minutes.

4. Pour the mixture through a fine mesh strainer lined with cheesecloth or a nut milk bag into a bowl or jar. Let gravity do the work — don’t press it through or it can cloud the oil. This ensures a clear, silky texture.

5. Transfer the strained oil to a clean jar or squeeze bottle. Store in the refrigerator for up to 1 week, or freeze in small portions (like ice cube trays) for longer-term use.

it may take forever to strain but it’s totally worth it

xx,

Lauren (Hodgen)

Dear Citrus Diaries Host | @ citrusdiaries.studio

Citrus Diaries Studio | Creative Director

If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊

Lauren Hodgen is a passionate food enthusiast and the creative mind behind Citrus Diaries Studio. Since 2018, she has shared her journey of wellness and healing through food, exploring how mindful eating can transform both body and soul. Lauren’s love for wholesome, nourishing ingredients is at the heart of her work, which is designed to inspire others to embrace a healthier, more vibrant lifestyle. Based in Columbus, OH, she creates from the belief that food is not just fuel, but a way to connect with ourselves and the world around us.