FAQs
Ramps are known as wild leeks, which are native to West Virginia. They belong to the lily family and are close relatives of the onion and garlic. Ramps take advantage of the early spring sunlight to grow before the trees leaf out.
How to find ramps in WV? ›
Many West Virginians head to our state's public lands to find ramps of their own. Ramps prefer shade and will grow in large patches along the forest floor. If you're hunting in the woods, look under trees like oak, sugar maples, buckeyes or birch.
How do you cook ramps? ›
"Ramps, to me, are best grilled at a medium-high temperature until they are tender and charred. They are excellent served as the condiment to a moist white fish like halibut or bass and brushed with a touch of honey, soy, and mustard. This is an ultra healthy alternative and loaded with flavor."
Are ramps up in WV yet? ›
Ramps are only in season from late April to early June, creating a high demand for them in the summer months. They are also native to West Virginia, making them a part of WV's Appalachian culture!
Do ramps have any health benefits? ›
Meanwhile, wild ramps are rich in thiosulfinates and cepaenes, two sulfur compounds needed for blood clotting and thought to protect against certain types of cancer ( 14 , 15 , 16). compounds, especially kaempferol and allicin. These are thought to protect your body from disease.
Can you eat raw ramps? ›
Ramps can be eaten raw, like green onions or scallions, but they're frequently cooked down, like leeks. While they aren't as hardy as leeks, the leaves are much more resilient to heat than the delicate shoots of chives or scallions, so don't be afraid to add some to a stir-fry or side of sautéed greens.
Is it legal to sell ramps in WV? ›
While collecting ramps for personal use is permitted on the Forest within established limits, commercial harvesting of ramps in the Forest, including re-selling ramps collected for personal use, is prohibited.
Where do ramps thrive? ›
Ramps grow best under hardwood trees such as beech, birch, maple, tulip poplar, buckeye (Aesculus sp.), basswood, hickory (Carya sp.), and oak (Quercus sp.). They do not grow well under conifers. Ramps emerge from the forest floor in early spring and the leaves die back when the overstory trees fully leaf out.
Can I sell wild ramps? ›
Ramps have become increasingly popular in recent years, and demand for them is high among chefs and home cooks alike. If you're a forager and have access to wild ramps, selling them on Foraged is an excellent way to make some extra money.
How do you prepare and eat ramps? ›
To enjoy raw ramps, simply slice them and use them as you would scallions or chives. Sprinkle raw ramps into salads, on scrambled eggs, over the top of tacos, or on a baked potato with sour cream. You can cook whole ramps by tossing them lightly in olive oil and searing in a grill pan or on a hot barbecue.
Ramps will stay fresh in your refrigerator for three to four days. Try wrapping them in newsprint—better yet, seal them in several plastic bags, unless you want everything in your refrigerator to taste like ramps. They can also be chopped, placed in an airtight container, and kept in the freezer for up to a year.
What part of ramps can you eat? ›
On first glance, ramps somewhat resemble spring onions; they both have stringy roots and thin stems. Unlike the young onion, ramps' green tops fan out into broad leaves. Their flavor is undeniably garlicky, which mellows once they're cooked. Like spring onions, you can eat ramps from top to bulb.
Why are ramps so expensive? ›
Ramps are highly sought after, mainly due to their extreme seasonality. Even when they're in season, supplies are usually limited and quickly exhausted. As a result, ramps tend to be sold at higher prices than similar vegetables.
How do you know when ramps are ready? ›
You can tell a healthy, mature patch by whether it flowers in the summer, covering mountainsides in white blooms. When harvesting ramps, consider leaving some of the bulbs in the ground so they can grow back next year; ramp patches spread well if you leave a few bulbs behind. You can still harvest the leaves.
How long do ramps last? ›
When stored correctly, ramps can stay fresh for about a full week. Treat your spring ramps just like chives and some other soft herbs. First, dampen a clean kitchen towel or a few paper towels. It should be damp and cool, but not wet.
What is another name for ramps food? ›
Allium tricoccum – commonly known as ramps but also is sometimes called wild leek, spring onion, or ramson – is frequently collected and sold at farmers markets or served in upscale restaurants in the spring as a delicacy for its strong garlic-like odor and sweet spring onion flavor.
How do you identify edible ramps? ›
Identifying Wild Ramps
Ramp leaves are bright green and grow up to a foot in length by about 3 inches wide. Generally, each plant has two leaves that are anchored below ground by a white bulb similar to that of green onion. The stem is also a great indicator.
What are ramps in Appalachian cooking? ›
The simple answer is that ramps are essentially a wild leek (that's allium tricoccum to you botanists) indigenous to the eastern United States and especially the Appalachian Mountains. Ramps have a spicy, pungent flavor similar to spring onions or garlic.