Except when I dug up a nest of snakes. Mental P Mama says:. Amelia is right, we do not have Ramps in Oklahoma, but we do have wild onions…looks a lot like a small onion you plant in your garden but more pungent. Same concept as a Ramp. My mom was just like you, crazy about them and out hunting them and again, just like your post a few days ago, the first thing she would do is make scrambled eggs and wild onions.
Do you have wild sand plums? What we all start hunting for this time of year is the elusive morel mushroom. Those are what I crave all year long and spend hours tromping through the woods for! I love your blog! Cyndi Lewis says:. I love the concept of foraged food. Will be hunting next weekend for both! Thanks for sharing! Jill S. Shirley says:. Maybe in the hills or mountains, but not here in the flats. We do have wild onions, but I spend too much time digging them out of my lawn to ever think about cooking with them.
Kacey says:. I have a friend who gets a bunch of ramps when she comes home and sells them in NYC for some ungodly amount of money.
No ramps in NYC. Go figure! Amy Addison says:. I want ramps! The leaves themselves are beautiful and will work wonderfully in my garden one year, I planted chick peas for this very reason …. Bayou Woman says:. On May 2, at pm. Granny Sue says:. Oh boy. My husband loves ramps. Because they will make you smell like a ton of smashed garlic for several days after you eat them! They are delicious, and are a new favorite ingredient of gourmet chefs in big cities.
Here they grow wild for the digging. BUT you better know how to cook them. Raw is potent and deadly to friends and enemies both. The white ones are milder. Like most wild edible plants, ramps do have poisonous or inedible look-alikes. Consult a good foraging book and when in doubt, pick a leave and take a big long whiff. Proper Harvesting Practices for Wild Ramps The popularity of ramps has grown exponentially over the past 10 years as restaurants and markets alike began to tout this unique plant.
But many foraging experts say the growth in demand has contributed to over-harvest. As popularity continues to grow, managing these practices will become even harder. Top-dollar payouts for foraged items like ramps can be very tempting, but visiting a patch only occasionally and harvesting properly will ensure that the patch thrives into the future. The same goes for any wild plant or mushroom. Ramps take a very long time to complete a growth cycle from seed to flower—anywhere from three to 10 years, depending on the soil, habitat, and climate for a single plant to reach seeding maturity.
It takes even longer for a thick colony to form. If a patch is over-harvested, it may take over 20 years for it to recover. Sound harvesting technique is key to knowing that when you return to your patch the sweet aroma of ramps will still be there to greet you. Take only a few leaves from each plant cluster or a leaf from a single plant here and there. Spread your harvesting evenly throughout the patch. If you would like some bulbs for personal use, only take what you need. Uprooting the whole plant at every turn is what will kill your patch.
Another popular method is using a knife to cut the bulb just above the root structure. Always assume that you are not the only person that found that patch. Someone else will likely come along and discover it too. You can also consider cultivating a ramp patch of your own. Ramps transfer very well and will replant easily to populate your land. Simply remove a handful with the entire root structure intact and bring them home. Be patient, but you may eventually not have to go out looking at all.
I like to focus on ways to process and store them in a manner that allows me to enjoy their unique flavor the entire year. Most of my methods require only the leaves and stems. Depending on the warmth of the soil, they might come in a bit early as was the case last year or a bit later as was the case this year—they were at their peak in the 2nd week of May this year depending on spring weather. What to harvest: The entire plant can be harvested anytime before it goes to seed.
They dry very quickly 4 or so hours and break up into neat little rings. I highly suspect that they would store decently well in a root cellar. How to Eat: You can use the green leaves in any way you would a green onion. You can use the bulb like an onion or garlic. The photo below shows a wonderful fried rice dish that we made from wild woodland nettles post on that soon , ramps, rice, and egg.
It was divine! Want the recipe? A post shared by hank shaw huntgathercook on May 20, at pm PDT. Vampires will hate this recipe, so if your house guests tend to glitter, save this for another night. With ramps instead of basil, and three cloves of garlic, this pesto is intensely bold.
Use it with pasta, over fish, as a rub for tofu, in rice, or mixed with olive oil as a dip for crusty bread. Resist the urge to soak it all up in one glorious, garlicky week. Freeze some to save the season. Get the Ramp Pesto recipe. Well, if you happened to buy or forage ramps this week, and you happened to make our ramps in brown butter and oyster mushrooms on ricotta toast yesterday, and if by some extraordinary chance you happened to have some left, you could do worse than make Spring Pasta with Ramps, Peas and Pancetta.
All the flavors are incredibly fresh and seasonal, and you can throw this together in just half an hour for a weeknight dinner. Recipe link in bio. With ramps and peas, this pasta sings of spring; the crisp pancetta, plus wine and cream, take it into an indulgent realm, yet it still tasts fresh. My pantry just got a little happier: ramp green pesto, pickled ramp bulbs.
Get our Pickled Ramps recipe. A post shared by meg thecornerworkbench on May 7, at pm PDT. Get seriously seasonal, and be crusty about it, too. Pizza with ramps and fiddlehead counters the sweetness of the greens with the farmyard notes of goat milk cheese. Get the Fiddlehead, Potato, and Ramp Pizza recipe. This is a risotto to delight your dinner guests and your doctor.
In addition to two dozen ramps, it also has minced dill or fennel and a quarter-cup of chopped mixed seasonal greens. No need to mention the amounts of cheese and butter, or the full cup of wine. Get the Ramp Risotto recipe. Waste not, want only more leftovers.
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