Ramps

Allium tricoccum (wild leeks)

Ramps are one of the first sights of green to pop out of the ground in the spring.  Allium is Latin for garlic, Allium tricoccum or “Wild Leek”, all leeks belong to the lily family (which include native wildflowers such as trout lily and trillium which also appear in the spring).  Ramps are close relatives to the onion (A. cepa), garlic (A. sativum), and chives (A. schoenoprasum) as well as the ornamental (A. giganteum).

Ramps have quite a unique taste, the bulbs are sweeter then the leaves, they can be eaten raw (but be warned you will have a distinctive odor for a couple of days) or cooked in a variety of ways.  They can be used in any recipe where you would use garlic, scallions, or leeks, but a little goes a long way!  They have developed a cult-like following of people who crave the culinary excellence of this plant each spring.  That combined with a short growing season of about 3 weeks, results in a feeding frenzy that often drives prices quite high. Ramp festivals in the country are quite popular and have existed since the Indians welcoming them after a winter of eating dry/preserved foods. For about a month that they are available in my forest I constantly prepare meals for my family using them, also preserving them by pickling and freezing for later use (although not the same). We harvest the ramps from our Certified Tree Farm.  As concerned tree farmers we take great pride in the sustainability of our forest and all that exists within it!

Growing

Ramps are a perennial plant that grows in North America (Canada and Eastern United States) they grow in the deeply rich hardwood forest floor usually near water or seasonal stream beds.  The leaves emerge rolled up and quickly open to 1 to 3 flat rubbery rich green wide leaves (about 1-4 inches wide, and 6-12 inches long). The leaves of the ramps appear before leaves on the trees emerge and they disappear when the trees have a canopy of leaves. The leaves are elliptical in shape with barely visible parallel lines, and have a reddish stalk at their base. The white bulbs (elongated slightly swollen) with attached roots are under the ground and leaf mulch.  They are slightly difficult to dig being deep and usually have rocks around them, so extreme care is used to remove them intact and not take younger ramps with them.  I only dig what I need when I need them (fresh is the only way to enjoy them) and take only larger plants leaving the smaller ones, if I do not need the roots in my dish I replant the very end of bulb with the root. The ramp is ephemeral, which means it emerges quickly and dies back quickly to the underground. After the leaves die back a single bud on a thin stalk which is barely visible on the forest floor, then the bud opens in June/July into an umbel (a cluster of flower stalks that spread from one point, like an umbrella) of creamy white florets. Each flower has three sepals, three petals, and three lobed seed capsules.  After this bloom it is dormant during the hot/dry summer, fall, and cold winter. The seeds are slow to grow and it takes two seasons for germination, the bulb receives nutrients from the leaves (photosynthesis), the entire life cycle for the ramp can last 5 to 7 years!  Ramps also produce by bulb off sets. This is why only careful thoughtful harvesting should be done, which takes extra time. Only a few large specimens are taken from a patch/area, smaller ramps are left, and roots are replanted. This keeps the large patches of 100’s/1000’s of ramps together and producing constantly.

Nutritional and Health Benefits

Ramps are high in Vitamin A, Vitamin C, rich source of selenium and chromium. They contain protein, fiber, and carbohydrates as well as iron, calcium, folate, and choline.

Nutrients based on 1 cup of ramps.

Data on health benefits of Ramps is limited although they may be able to treat or prevent many symptoms, diseases, and ailments.  The Native American Indians used wild leeks for croup and colds, earaches, treating worms, and cleansing tonic for the body. Ramps have high antioxidant (kaempferol) which is involved in the cell death of cancer cells, it also protects against damage of the blood vessels, and supports the liver in its effort to eliminate cholesterol. Wild leeks also reduce LDL and thus total cholesterol. Because ramps contain choline they may also support brain function. Ramps may protect against allergies because they contain quercetin which is an antioxidant which acts as an anti-histamine.

Using Ramps

Once picked the dirt that remains on the bulb and root is kept on until use this prevents the ramp from drying out and retaining its freshness.  Keep in a plastic bag in the refrigerator or cool dark place. When ready to use I remove the dirt as much as possible putting it in the compost, a thin pliable layer exists over the bulb to the stem, remove this by gently rubbing your fingers over it from base of the stem to the bottom of the bulb roots. Now rinse the entire ramp well with water even between the leaf base where dirt can collect. If not using the roots cut the bulb right above the roots and replant. If using the roots (as in frying the entire ramp) you may want to soak the bottom of the ramps in water to remove any remaining dirt. Some recipes use the whole ramp, some the leaves, some the bulbs, find a way to use all of this precious delicious plant!

Ramps can be used raw or cooked. Minutes after bringing in my first harvest I cook them in my eggs the flavor is fabulous! Easily add them to anything you would put garlic, leeks, onions, or chives in.  You can pickle the ramps or freeze them for later use. To freeze them cut off the leaves place bulbs individually on a cookie sheet in freezer this way they do not stick together (wrap well in plastic wrap or waxed paper and place in a sealed plastic freezer bag), make a butter with ramp greens (1 lb of butter , 1-2 cups of chopped greens and 2 Tbsp of lemon juice, combine all in food processor and freeze in small containers).

The following is a list of what I use ramps for and favorite recipes.

Chop the ramps, sauté quickly in a pan and serve with eggs.

Chop ramps and add to butter, spread on a baguette for the best ramp (garlic style) bread ever!

Chopped ramps can be added as a pizza topping (my favorite is on Tarte Flambee).

Saute with other “spring scene” items like asparagus and mushroom, add cream and put over pasta.

Make a great dressing for fish. Add 1 c of ramps, 1 lemon zest and juice, 3 Tbsp of olive oil, 1 Tbsp of Dijon mustard, and ¼ tsp of salt and emulsify.

Make a ramp pesto for pasta, process 2 cups of ramps, ¾ c of olive oil, 2 Tbsp of toasted pine nuts, and mix in 1 cup of grated Parmesan cheese.

Ramp Fritters (Bon Appetit May 2018) – I serve with a different sauce, usually a homemade spicy
Sriracha mayo sauce.

Daikon with yellow squash noodles with ramp tahini and crispy shiitakes (based on this recipe whatscookinggoodlooking.com but modified and used my own pickled ramps recipe).

References

www.doctorshealthpress.com

www.main.nc.us/yancey/yancey_ramps.htm