Ramps (Allium tricoccum)

~ By Diane ~

Ramps!

Wild onion or also called wild leak, spring onion and Ramson are a member of the onion family (Alliaceae).

The bulb resembles that of a scallion, the flat, broad leaves set it apart. It is considered a spring delicacy. The flavor and odor of ramps is usually compared to a combination of onions and garlic, and the garlic odor is particularly strong. If you sit down to a big meal of Ramps, don't be surprised if people continue to keep their distance after a few days have passed! LOL

They can be added to stews, soups, egg dishes, potato dishes and casseroles.

To Prepare:

Just cut off roots, rinse thoroughly, and scrub off any excess dirt on the bulbs. They aren't around for long as they are out only in spring so you can chop and freeze them. The green tops are milder in flavor and are usually used along with the bulbs. You can chop half of the green leaves separately, air-dry them for a few hours then freeze them in an air-tight container for future use as a seasoning.

Below is a recipe I found using Ramps.

Scalloped Potatoes with Wild Leeks
(Use wild leeks, ramps, green onions, or onions in this recipe)

Ingredients:

- 6 cups sliced potatoes
- 3 cups ramps or wild leeks
- Salt and pepper to taste
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1 and 1/2 cups shredded cheddar cheese

Preparation:

Place a layer of sliced potatoes in a buttered 1 1/2-quart casserole, follow with a layer of ramps and a sprinkling of salt and pepper. Repeat layers, ending with potatoes. Combine chicken broth and heavy cream; pour over potatoes and ramps. Bake at 375 F for 45 minutes, and then top with grated cheese. Return to the oven for about 15 to 20 minutes, or until the potatoes are tender. Serves 6 to 8

         

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