These wild onions are prized and pursued, but overharvesting is threatening their presence on the plate.
One such example is ramps.
They grow in shady spots beneath hardwood deciduous trees, in mountainous nooks and crannies.
Credit:Getty Images
Ramps have become a bit of a culinary darling in recent years.
Chefs in cities far from hollers where they’re harvested seek out ramps for asplashy restaurant presentation.
Unfortunately, this attention is having a big impact on ramps' availability and future.
Credit: Getty Images
Chris Bennettis a forager in Brevard, North Carolina, and author ofSoutheast Foraging.
Getty Images
What Are Ramps?
Ramps are a wild onion.
Ramps look a bit like scallions, with green shoots that come up from the ground.
Where Do Ramps Grow?
There are severalramp festivalsheld in West Virginia in early spring.
In some places, ramps are called wild leeks, ramsons, or wood leeks.
What Do Ramps Taste Like?
As their food relations might suggest, ramps taste like a cross between onions and garlic.
In other words, you don’t need to fuss too much.
When in doubt, use ramps as you wouldscallions or chives.
The extra-strong kick of flavor will be a welcome change from those milder green toppers.
How Are Ramps Used?
You may also have to compete with local restaurants who want the prized picks for their menus.
Ramps can sometimes be found through specialty produce markets or online retailers.
Check for wilted leaves and a rich, dark green color.
If you see any wilted or black spots, those ramps are too old.
Commercial growers are a better alternative if you might locate one.
Why Are Ramps So Scarce?
It is equally important to forage holistically.
In other words: If a ramps patch is patchy or thinned out, do not harvest there.
With these careful harvesting considerations, the ramps patch will be able to continue producing perennially.
The growing season for ramps is short.
Some look-alike plants, like Lily of the Valley, may fool you.
When in doubt, ask local foragers and guides for tips.
Ask them about the correct way to harvest so the ramps will be able to grow back.
Plan to use them within a few days of bringing the greens home.
Wet a paper towel or tea towel, and wring out most of the water.
Wrap the stems in the paper towel, and store the bundle in your refrigerator’scrisper drawer.
If you have extra ramps, don’t let them wilt and fade.
Instead, chop them and freeze them for later.
To do that, wash the ramps well under cool, running water.
Dry them well with a towel.
Then, chop the ramps, and place them in an air-tight container.
Freeze them in the container for up to three months.
Alternatively, dry clean ramp leaves on a wire rack in the oven at its lowest temperature.
Have the time for some pickling?
Pickled ramps are a delicious treat that will help you stretch spring well into the rest of the year.
you might save and pickle the stems and bulbs, not the leaves.
Select a shady natural or wooded area with cool temperatures and loamy soil.
United Plant Savers lists ramps as a species of special concern in Maine, Tennessee, and Rhode Island.
It can take up to seven years for ramps to reach harvest.
The bulbs will regrow every spring.
Its important to leave the roots intact when harvesting so they will continue to regrow each season.
Davis J. and Greenfield J.Cultivation of Ramps (Allium tricoccum and A. burdickii).
NPS Announces Changes to Ramp Harvesting in Area Parks.
Published December 10, 2021.
