A member of the onion family, ramps, or wild leeks, have a pungent garlic-onion flavor. This vitamin C-rich allium inspires
spring festivals in Appalachian states and sells out quickly at urban farmers’ markets.
Season: March through May.
How to Choose Ramps
Ramps are harvested in spring in the Eastern part of the country and can be found at farmers’ markets and some grocery stores. Choose ramps with bright green leaves, firm stems, and small bulbs with the roots attached.
How to Store Ramps
Leaving root ends intact, wrap unwashed ramps tightly to keep their strong aroma from permeating your refrigerator. Refrigerate up to seven days.
How to Prepare Ramps
Slip off the bulb’s outer skin, trim roots, and discard any yellow or wilted leaves; wash in several changes of water.
How to Cook Ramps
Ramps can be used as a substitute for leeks or onions in most recipes. Once cooked their strong flavor mellows and sweetens slightly. The entire plant is edible; add chopped and sautéed bulbs and leaves to soups, potatoes, and egg dishes, or grill or braise whole ramps for an earthy side dish.
Real Simple Ramps Recipes:
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.