Wild Ramps (Leeks)

Allium tricoccum

Seeds per pack ~ 50  (Packed for 2024)

Ramps, also known as wild leeks or Allium tricoccum, are wild-growing plants native to North America. They are highly sought after for their culinary uses and have a distinctive flavor that's a cross between garlic and onion, with a hint of sweetness.

Ramps typically have broad, smooth, bright green leaves that emerge in early spring. The leaves are often likened to those of lily of the valley but are edible and have a pungent aroma. The bulbs are small and white, tapering down from the stem.

Ramps are found in rich, moist, wooded areas, often in the vicinity of streams or rivers. They prefer shaded areas with well-drained, slightly acidic soil.

Ramps are one of the earliest wild plants to emerge in the spring, usually appearing in March or April, depending on the region. They have a short growing season, with the leaves wilting by early summer.

Ramps are prized by chefs and foragers alike for their unique flavor. They can be used in a variety of dishes, including soups, salads, pestos, and as a flavoring agent for meats and vegetables. Due to their popularity, there are concerns about over-harvesting and sustainable foraging practices.

Ramps have cultural significance, particularly among indigenous peoples and Appalachian communities, where they are celebrated with festivals and traditions. They are often seen as a symbol of spring and renewal.

Overall, ramps are a cherished wild edible with a distinct taste and a cultural heritage deeply rooted in certain regions of North America.

COOKING WITH WITH RAMPS

Cooking with ramps, or wild leeks (Allium tricoccum), is a delightful experience that allows you to showcase their unique flavor in a variety of dishes. Here are some delicious ways to incorporate ramps into your cooking:

Ramp Pesto: Use ramps in place of or in addition to basil in a traditional pesto recipe. Simply blend ramps with pine nuts or walnuts, Parmesan cheese, olive oil, salt, and pepper until smooth. Serve over pasta, spread on sandwiches, or use as a topping for grilled meats or vegetables.

Ramp Risotto: Add chopped ramps to a classic risotto for a burst of spring flavor. Sauté the ramps with onions and garlic until tender, then stir them into the risotto along with some Parmesan cheese and a splash of white wine. Finish with a drizzle of olive oil and a sprinkle of freshly chopped herbs.

Grilled Ramps: Toss whole ramps with olive oil, salt, and pepper, then grill them until tender and slightly charred. Serve as a side dish or chop them up and use as a topping for grilled steak, fish, or pizza.

Ramp and Potato Soup: Make a comforting soup by sautéing chopped ramps with diced potatoes, onions, and garlic until softened. Add vegetable or chicken broth and simmer until the potatoes are tender. Blend until smooth, then stir in a splash of cream and season to taste with salt and pepper.

Ramp Frittata: Whip up a savory frittata by sautéing chopped ramps with other spring vegetables such as asparagus and peas. Pour beaten eggs over the vegetables and cook until set. Finish under the broiler with a sprinkle of cheese for a delicious brunch or light dinner.

Ramp Compound Butter: Blend chopped ramps into softened butter along with salt, pepper, and a squeeze of lemon juice. Use the compound butter to flavor grilled or roasted meats, seafood, or vegetables, or spread it onto crusty bread for a tasty appetizer.

Pickled Ramps: Preserve the flavor of ramps by pickling them in a vinegar brine. Simply pack cleaned ramps into sterilized jars, cover with a mixture of vinegar, water, sugar, and spices, and process in a boiling water bath. Enjoy the pickled ramps as a tangy condiment or garnish for salads, sandwiches, and charcuterie boards.

Whether you're using ramps in a simple sauté, a flavorful pesto, or a hearty soup, their pungent taste and aroma will elevate any dish and add a taste of spring to your cooking.

GROWING RAMPS

Growing ramps, or Allium tricoccum, can be a rewarding but somewhat challenging endeavor due to their specific habitat requirements and slow growth rate. Here are some general guidelines for cultivating ramps:

Ramps prefer rich, moist, well-drained soil with a slightly acidic pH (around 5.5 to 6.5). They thrive in shaded or partially shaded woodland areas, often near streams or rivers. Choose a location with dappled sunlight or filtered shade.

Prepare the planting site by incorporating organic matter such as compost or well-rotted leaf litter into the soil. Ramps prefer soil that is rich in organic material. Avoid heavy clay soils or areas prone to waterlogging.

Ramps are typically propagated from seeds or bulbs. Planting ramps from seeds can be challenging due to their slow germination rate and the length of time it takes for seedlings to mature. Alternatively, you can plant ramp bulbs in the fall, spacing them about 4 to 6 inches apart and planting them 2 to 3 inches deep. Plant with the pointed end facing upwards.

Keep the planting area free of weeds and competing vegetation, especially during the ramp's early growth stages. Mulching with organic matter can help retain soil moisture and suppress weeds. Ramps have shallow roots, so avoid disturbing the soil around them.  Ramps require consistent moisture, especially during their growing season in the spring. Water them regularly, especially during dry periods, but be careful not to overwater, as excessive moisture can lead to rotting of the bulbs.

It's important to practice sustainable harvesting of ramps to ensure their long-term survival in the wild. If you're growing ramps in your garden, consider harvesting only a portion of the leaves each year, allowing the remaining plants to continue growing and spreading. Avoid harvesting the bulbs of young ramps, as this can significantly impact their ability to reproduce.  Ramps can take several years to mature and reach a size suitable for harvesting. To encourage naturalization and expansion of your ramp patch, allow some plants to flower and set seed. The seeds can be collected and sown in suitable locations to establish new patches of ramps.

Ramps are relatively pest and disease resistant, but they may be susceptible to damage from deer, rodents, and slugs. Consider using physical barriers or organic pest control methods if necessary.  By providing the right growing conditions and practicing responsible stewardship, you can successfully cultivate ramps and enjoy their culinary and cultural significance for years to come.