A.K.A

wild leeks

What is it?

Part of the onion family, ramps taste like a cross between spring onions and scallions, with a pungent earthy-garlicky undertone. They’re delicious in everything from scrambled eggs to stir-fries. Both the scallion-like bulbs and the broad leaves are good to eat; try baking fish on a bed of ramp leaves, and saute the bulbs and stems to pile on top.

How to choose:

Ramps are available in gourmet and well-stocked grocery stores only during their limited spring season (roughly late March to late April/early May), so snatch them up when you see them! Look for leaves that seem fresh, rather than wilted.

You can also mail-order fresh ramps during their season fromEarthy Delights.

How to prep:

To clean ramps, rinse, remove the roots, and peel off the paper-thin skin covering the bulb. Once you’ve done this, the entire ramp is edible.

How to store:

Store freshly picked, uncleaned ramps at room temperature with their bulbs submerged in water, like a bouquet. Use them before the leaves start to wilt, in about 3 days.

To store cleaned ramps, wrap them loosely in moist paper towels, seal in a zip-top bag, and store in the refrigerator; they’ll keep for up to 5 days.

Recipes

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  Recipe

  Ramp Pesto on Toast with Burrata and Peppadews

  Garlicky spring ramps (wild leeks) make an insanely delicious pesto, an idea I first learned about from my friend, New York chef Matt Weingarten. Here, I use lightly roasted pistachios…

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  Recipe

  Salmon with Ramps and Peas

  In the spring, wild Pacific salmon season opens up, and ramps and peas are waiting for their friend. They meet in this American classic that feels just right.

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  Recipe

  Spring Risotto with Ramps, Asparagus, and Morels

  Ramps, or wild leeks, are one of the fleeting pleasures of early spring. Their pungent, almost spicy garlicky-onion flavor mellows a bit with cooking, and this creamy risotto is the…