The ramp,
sometimes called wild leek, is a wild onion native to North America. Though the bulb resembles that of a scallion, the beautiful flat, broad leaves set it apart. According to John Mariani, author of “The Encyclopedia of American Food and Drink,” the word ramp comes from “rams,” or “ramson,” an Elizabethan dialect rendering of the wild garlic. The word is first mentioned in English print in 1530, but was used earlier by English immigrants of the southern Appalachian Mountains.
Ramps grow from South Carolina to Canada, and in many areas they’re considered a spring delicacy and even a reason for celebration. West Virginia is well-known for their many festivals and events in celebration of the ramp. The flavor and odor of ramps is usually compared to a combination of onions and garlic, and the garlic odor is particularly strong. Strong enough, in fact, that even ramp-lovers will advise caution. If you sit down to a big meal of ramps, don’t be surprised if people continue to keep their distance after a few days have passed!
Cautions aside, ramps add wonderful and uniquely pungent flavor to soups, casseroles, rice dishes and potato dishes. Use them raw or cooked in any recipe calling for scallions or leeks, or cook them in a more traditional way, scrambled with eggs or fried with potatoes. Since ramps aren’t cultivated in the way leeks are, they’re much easier to clean. Just rinse thoroughly and scrub off any excess dirt on the bulbs.
Ramps aren’t available for long, but you can chop and freeze them for cooked dishes. The green tops are milder in flavor and are usually used along with the bulbs. I chop about half of the green leaves separately, air-dry them for a few hours then freeze them in an air-tight container for future use as a seasoning.
If you can’t find ramps in your area, they are available seasonally at Earthy Delights (along with fiddleheads, wild morels, and more). You’ll also find a nice selection of recipes to browse through.
Mountain Breakfast
· 6 strips streaked meat
· 4 medium potatoes
· 12 ramps, chopped
· 8 eggs
1. Fry meat until all grease is rendered.
2. Remove meat.
3. Fry very thin sliced potatoes in grease until done.
4. Add ramps; cook 2 minutes over medium heat.
5. Mixing well while frying.
6. Pour eggs over potatoes and ramps.
7. Stir until egg are done.
Makes 4 servings.
Wilted Branch Lettuce and Ramps
· lettuce
· ramps
· bacon or fat back
1. Gather Branch lettuce (wild lettuce) and clean good.
2. Chop lettuce and ramps together; toss to mix.
3. Fry bacon or fat back; remove meat from pan and crumble over lettuce and ramps.
4. Heat meat drippings to sizzling hot; pour over lettuce.
Eat immediately before it has chance to get cold. Good with meats or any other vegetable you like
Pickled Ramps
· ramps
· 1 c. water
· 1 c. vinegar
· 3/4 c. sugar
· 1/4 tsp. alum
1. Clean ramps; keep bulbs only.
2. Pack tightly in jars.
3. Add 1/4 teaspoon alum to each pint.
4. Bring liquid mixture to boil, pour over ramps.
5. Continue making liquid, enough to cover all ramps to be pickled.
6. Put sealed jars in water bath.
7. Boil 3 to 5 minutes to seal lids.
Note: I would not recommend the listed “air-drying” to be indoors
I have read about the Ramps, but they do not grow here.
It would be fun to live where there were wild foods, as I had to buy seeds for the few that I could grow here.
LOL, it was worth it, as it confuses people to see weeds growing lushly and well tended in a pot.
They look all confused and then blurt out “You are aware that this is a weed?”
“Yes, I ordered the seeds for them?” and they start thinking about what size straight jacket will fit you, for surely you will need it soon.