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Ramps are native to the East Coast of North America, and can be found as far north as New England and as far south as North Carolina and Tennessee. In Appalachia, there are many festivals devoted to ramps, since their emergence is celebrated as a sign of spring. You can find them at farmers' markets, specialty grocers and sometimes at larger stores like Whole Foods.
When are wild ramps in season?
Ramps season is short and runs only from around late March through late May, depending on the area. Their flavor tends to peak in mid-April after the bulb has gotten bigger. By June, when the flower stalk comes up, the leaves recede and the season is over.
Health benefits of wild ramps
Wild ramps may offer similar health benefits to onions and garlic, as all are part of theAlliumfamily. People who consume high amounts of garlic, onions andleekswere shown to have alower risk of colorectal cancer, and quercetin, a plant pigment found in onions, has been shown to helpregulate blood pressure. Ramps are also high in vitamin C, which may helpboost immunityand protect againstcardiovascular disease.
How to choose, clean and store wild ramps
Ramps that haven’t been cleaned can be stored with their bulbs submerged in water for three days at room temperature. Ramps will last five days in the refrigerator. It’s best to wrap them in damp paper towels and place them into a sealed plastic bag.
The Best Way to Store Fruits and Veggies
How to cook with wild ramps
The entire ramp plant is edible. The leaves can be eaten raw insaladsor gentlysautéed like spinach, and the bulb can be chopped and used to flavor egg orpotatodishes. Try using ramps in place ofscallions,leeksorgarlicin the spring when they’re readily available. For long term ramp noshing, you can always pickle them. Pickled ramps make a great snack or may be used as a garnish for a variety dishes or even for somecocktails.
Bottom line
Ramps are delicious and versatile. They can be the main ingredient or a flavorful embellishment, and they can be eaten raw or cooked—just remember the flavor of raw ramps is much stronger than when they’re cooked. Look for ramps in spring in farmers' markets, specialty grocers and possibly even in your backyard.
To get to know ramps better, try using them in thisclassic pesto recipein place of the garlic, or in this deliciousSpinach & Mushroom Quichein place of the garlic and spinach. From then on out, you’ll be impatiently awaiting ramp season.
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