Wild Ramps (Wild Leeks)


Wild Ramps (Wild Leeks)



    Fresh / 5 lbs

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(Seasonally Available March-May)

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Wild ramps or wild leeks are a spring favorite. Garlicky and fragrant, foraged ramps are only available for a short time each year.


Just the facts

  • Wild, foraged ramps (Allium tricoccum)
  • Seasonally available
  • Product of the North America
  • 5 lb case
  • Keep refrigerated
  • For best taste, store in the refrigerator and use within 3-5 days of receipt

Ramps appear at the very beginning of spring. They are one of the first green things to show their heads in the grey, bare forest. Native to North America, ramps grow from South Carolina to Canada, and we follow the season as it moves northward.

The ramp resembles a scallion with a pungent bulb below ground, but could be mistaken for a lily-of-the-valley above ground, with dark green, broad leaves, that grow about six inches tall.

Long appreciated by country folk and eaten as a spring tonic, the ramp has in recent years taken on a mantle of cult status among chefs in fine restaurants. As a result, there are more people enjoying ramps than ever before. Ramps have defied attempts at cultivation, so are only picked in the wild. As an early spring wild edible the motto with ramps is: get them while you can!

Teams of foragers comb the woods, revisit favorite ramp patches, and take care not to over pick in any one area.

Cooking & Serving

Cooking Methods: Sauté, Blanch

Since ramps are foraged in the wild, they tend to be quite dirty, and can carry forest debris. Give the bulbs and roots a good initial rinse then cut off the roots as close to the bulb as possible, and run under water, being careful to get too much water into the folds and curls of the leaves. Lay ramps out on a tea towel to dry. The leaves and bulbs are both edible, though are often cooked separately, as the bulbs take a bit more time to cook through. Ramps can be eaten raw, as you would a scallion, though they will be much stronger in flavor. The bulbs offer a nice punch of garlic flavor that's welcome in stir-fry, casseroles, soups, and potato dishes. They also make excellent pickles. The leaves are delicious when quickly sautéed, made into a pesto, or added to compound butter.

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