Do You Like Ramps?
Ramps are Delicious
Often referred to as wild leeks, ramps are a tasty spring delicacy known for their unique, flavorful kick that combines the earthy, robust flavor of leeks with the zesty tang of garlic. They have an appealing flavor for those who don’t mind keeping people at a distance for most of the day. I think that the flavor leans more toward the onion side of taste than the garlic side.
They are particularly yummy sautéed or roasted. Used raw, they can add a surprising punch to salads and sandwiches. Ramps' culinary potential isn't limited to their bulbous roots. In fact, I stay away from picking the bulbs in smaller patches. Their bright, leafy greens are just as tasty as the bulbs, and are a touch milder too. Ramps' versatility in the kitchen is exceptional, hence their popularity among both professionals and home cooks.
Ramps are Free (with a caveat)
Ramps are a wild plant native to the deciduous forests of the eastern United States and Canada. They are easily discernible in the spring when they wave their 6-10 inch, broad, lanceolate leaves at you as you stroll through the woods after winter has finally let go for another year.
Collecting ramps is a tradition that dates back centuries to Indigenous communities, and it is a tradition still practiced today. Nature lovers can find great joy foraging for ramps, enjoying not just the harvest but the experience of being outdoors, connecting with nature.
Foraging ramps is an eco-friendly way of procuring food, which goes hand in hand with sustainable living practices. Moreover, the thrill of stumbling upon a patch of wild ramps is an experience that you can't replicate in a grocery store. Just make sure to harvest them sustainably.
Pick Ramps Properly
While ramps are an exciting and sustainable food source, it's crucial to remember the importance of picking them responsibly to ensure their survival for future generations. Overharvesting can lead to a serious decline in ramp populations, as they have a slow growth rate and a sensitive ecological niche.
When you stumble upon a patch of ramps, first make sure to identify them correctly. They have two to three broad, flat leaves and a red or burgundy stem leading to a small, white bulb. They're also known for their strong garlic-onion scent.
To harvest ramps responsibly, use a knife or a small trowel to dig around the roots. You want to extract the plant without disrupting the surrounding soil too much. As I said, you don’t want to take the bulb from smaller patches. Instead, take only one leaf from each plant and leave the bulb in the ground. This way, the plant will be able to regrow and ensure a sustainable harvest for the coming years. Additionally, it is recommended to harvest no more than 5-10% of a patch.
Ramps offer a delightful culinary experience, free for the taking for those willing to take a walk in the woods. However, to ensure the survival of this delicious, wild resource, proper and sustainable harvesting practices are a must.
Recent Comments
25
Thanks for the introduction to a new veggie. It surely sounds fun, and I too love foraging. Sounds like a winner.
I am sure there are similar opportunities for foraging around me. I just haven't found out about them
Sami
Hi Sami,
I live in the NE United States, so am familiar with what is available here.
All regions are different with field guides aplenty to help you find many wild plants to use for spices as well as side dishes. I don't even think about mushrooms though. One mistake there can be your last.
Yes, I enjoy foraging. You'd be surprised at how much free food there is right under your feet.
I don't doubt that, Dave! Mushrooms are another, but one has to be careful with those!
Jeff
There are all kinds that are good, Dave, but you have to be very careful, and I do enjoy mushrooms!
Jeff
I love the flavor of mushrooms. A friend of mine says they taste like dirt. I laugh every time I hear that.
I currently have two books describing everything one needs to know about picking mushrooms, but I still don't trust myself to pick the right ones. Someday I will have a guide show me how to find the right ones.
Thanks, Dave! I love the taste of mushrooms too. I'm not even sure of the difference between the good ones and the bad ones either.
Jeff
Hey, Dave
I'll have to check out these wild leeks! I've had store-bought leeks. Do these taste different?
Rock On! 🤘🥁
Frank 🎸
Haha, I've only ever had wild leeks, Frank. The wild version is quite potent. When I said it keeps people away I meant it! They're a lot like garlic that way. They are quite good pickled, and cooking, of course, makes them milder.
My ex-girlfriend's son worked in the city as a waiter for a short while. He picked half-a garbage bag full and sold them for 9 dollars a pound to the chef. You can see how overharvesting could occur.
I currently have a spot that is 'ramps forever' and untouched and shall remain that way until someone else stumbles upon it. It was said that the passenger pigeon could never be eradicated due to sheer numbers.
My brother-in-law grows tons of different fruits and vegetables. So if anyone knows where to find the wild ones in RI, he will.
So I'll have him get me some in exchange for another guitar lesson. Lol 😎
Frank 🤘🎸
Just for a moment there, I thought you were talking about road ramps. That's pretty funny! Thank you for posting. Wishing you well, success, and a terrific day.
Oh, I like road ramps too! Especially when they jump off the highway and take me back into the countryside where I belong.
Thanks for the good wishes. Same to you, Lula.
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Many years ago, homesteading in Ontario, we had patches of these but we didn't call them ramps. I think this is what we called miner's lettuce. We picked them with fiddle heads in the spring.
Jim
Miner's lettuce is actually another name for winter purslane which is quite a ground cover(er). It too is delicious and contains vitamin C, but mild compared to ramps. I tried fiddleheads. I'm a no for those. It really is so much fun finding cool greens to eat from the wild. I will fill one side of the kitchen sink and toss in a quarter cup of store-grade hydrogen peroxide for safety's sake, rinse, and enjoy.
We used to saute the fiddle heads.
I only tried them once. I sauteed them in butter with no other seasoning. I vaguely remember a bitter taste. Perhaps I should try them again.
The have to be new. I can't remember if we parboiled them first.