Wild Leeks (Ramps)

 

      Ramps, also known as wild garlic or wild leeks, are a delicious wild vegetable and one of Nature's greatest gifts to foragers.  They are native and well available here in NW Michigan in the spring just ahead of the morel mushrooms.  Harvesting can take place anytime they are available, but I normally do this withing a week or two when first sprouting.  They are plentiful in our area.  

      These are delicious served in soups or stews as they offer a strong combination of onion and garlic.  They taste like a garlicky leek.  I have always dug them up easily exposing the entire plant of which I have always used just the bottom bulb, cleaned and dried.  However, if you dig up ramps they will take 6-7 years for the remaining seeds to reestablish the plant.  If you harvest on your own land or an area where they are plentiful this is not an issue.  But, if you live in area where Ramps exist, but not flourish there are alternatives.  

      You can just trim the leaves and leave the bulbs.  The flavor is still the same and can, like the bulbs be preserved for later use.  Ramp colonies with their leaves cut will often still make flower stalks that make seeds and reproduce, those that get dug up, won't. Secondly, it's just easier. These plants don't want to come out of the ground and digging them is hard work.  If you limit your harvest to 20% of a total patch the colony will easily survive.  If you harvest only ramp leaves, there's no digging, no hours of cleaning and trimming, and you can feel good knowing that your patch will be there the next year, and years to come, so that you can share your delicious onions with your friends and family.  

      Let's get down to preserving and storing.   To preserve ramps, the best methods include freezing (blanched or as pesto/butter), pickling, or dehydrating. For short-term storage, wrap clean, dry ramps in paper towels and store in a partially sealed bag in the fridge for up to a week. Popular long-term methods include creating compound butter, freezing leaves for pesto, or pickling bulbs in vinegar.  I have always dehydrated them and stored in sealed jars.  I only store as many as I will use for 1 year.  This year I also dehydrated leaves and stored much like Bay Leaves, stored in jars.  

      Preserve ramp leaves by freezing (blanched or as pesto), drying, or making compound butter. Freezing is best for retaining the fresh, oniony flavor. For short-term storage (1-2 weeks), wrap cleaned, dry leaves in paper towels and store in a partially sealed plastic bag in the refrigerator.

     As I have said I use them dehydrated in soups and stews or meals when you are looking for such a flavor.  You can also prepare them fresh accompanying meals.  

      Several other recipes for ramps:  

Killed Lettuce: This springtime Appalachian favorite calls for ramps. The hot bacon grease dressing will delicately wilt the stems and leaves for a special dish you'll crave for the 49 weeks of the year you can't eat it.

Sauteed Ramps: Cook them in a cast-iron skillet with prosciutto and serve over rice or grits. We also provide recipes for Ramp Pesto and Ramp Butter.

Ramp-and-Rye Focaccia: This no-knead bread gets flavor from ramps inside the dough and out.

      "To many, the arrival of ramps signals the end of winter and the start of a new growing season"

                                                                 Hunter Gatherer Rich Hilts