Ramp Vinegar


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Flavor Profile: Medium acidity, savory.
Tasting Notes: Super savory – notes of garlic, ramp, leek, onion, pickled jalapeño, masa (cornmeal), sour cream.
Kitchen Pairings: This is a vastly complex, medium acidity vinegar with garlicky notes, so think of it as a substitute anywhere you might use lemon and garlic in a dish.
Bar Pairings: Makes a good addition to Bloody Mary’s, Martini’s, Gibsons, and more savory cocktails.
About Our Ramp Vinegar:

This is a vinegar born out of sustainable foraging. While most foragers will still uproot the entire plant, we only utilize the leaves, removing them carefully with a box cutter at peak season to ensure we need as few as possible. By picking later in the season, we also give the plants as much time as possible to begin to flower, at which point they naturally shed their leaves regardless. This process ensures that this delicate spring ephemeral will be available for seasons to come.

We take the leaves and begin to ferment them into a Meade, and simultaneously ferment some malolactically (think sauerkraut), so the finished vinegar will actually be triple fermented. Taking multiple approaches to the fermentations gives a greater level of complexity and helps reinforce the natural garlicky flavors of the vinegar. The overall vinegar is really robust and lends itself well to all things savory. If you’re looking for a way to use it, just think of it like lemon & garlic, you can use it anywhere!

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Lindera Farm

At Lindera Farms, we take locally and sustainably sourced agricultural products of pristine quality, and ferment them into wines which we then age into vinegar. This makes for a robust, versatile vinegar with chefs, bartenders, home cooks, and health conscious individuals in mind.

The process for making the vinegar is a combination of traditional wine-making practices and modern culinary techniques. First, we do everything ourselves starting at the very beginning of the process when, we forage berries, flowers, roots and herbs, bring in produce from small, local farms, and combine them with honey or molasses to turn them into an intense, flavorful wine. We then slowly ferment that into a vinegar; we don’t just add alcohol to a finished juice, nor do we blend ingredients into a finished vinegar. The process is more laborious and takes much longer. However after allowing the vinegar to age enough for the acids to soften (not a practice used in the factory-produced vinegars and balsamic most of us are used to) the resulting vinegar is richer, more aromatic, and more flavorful than any vinegar you’ve tried before.

The resulting product is extremely versatile; and can be used as a finishing vinegar, for seasoning, vinaigrettes, gastriques, cocktails, shrubs, as a drinking vinegar, and many people actually enjoy it straight! Be sure to check out our recipes page to see how some of the best culinary minds in the country are using it!

Vinegar may not be the first thing you might be thinking of when you want to buy local, or even when you think of something delicious. However, if you support local food, sustainable and responsible agriculture, or if you really just want something tasty, give us a shot; you’ve never had vinegars like these.

Lindera Farms

The ingredients from Lindera Farms are raised in a non-interventionist process, we don’t introduce anything to the growing process, no chemicals and no fertilizers, just about the only thing done is some grass mowing about twice a year. Basically, we’re subject to the whims of the environment completely; think Darwinian farming. The positives of this practice are that you get these stronger, more resilient, more flavorful fruits, herbs, and flowers with no carbon footprint or residual impact to the environment. The result? Mind-blowing.