by Nan C Avery

Created on: June 03, 2010

Although, they are of the same subspecies, there is a difference between wild ramps and wild leeks.  Wild ramps are in the Appalachian range and harvested around the middle of April.  Wild leeks, harvested about two weeks later, are from the northern region.  Other minor differences between the two are that Wild Leeks have larger bulbs and a milder flavor.  Other than regional and taste differences, they both belong to Allium tricocum.

Wild Ramps have broad, smooth, light green leaves and a small white bulb (except for the leaves, the bulb resembles spring onions).

Its favorite place to grow is in forests from South Carolina to northern Canada.  They are also found in Minnesota and Missouri.

The original pioneers who settled the west found  wild ramps in local forests.  Native Americans, the Menomini, called them, “pikwute sikakushia” (skunk plant) because the smell lingers on the breath long after the plant is   eaten.   Many people believe that Chicago’s name originated from the Native American word, “shikaakwa” (wild onion or wild garlic).  In 1679, when La Salle visited Chicago, he heard the Native American name.  He used the French name for wild garlic, “Checagou” in his journal.  The plant  pushes up through the snow just as spring starts – in March and April.   It grows in moist deciduous forests.  It is the first vegetable plant of spring.  The growing season is unusually short.  The ramps grow in the cool shade before the tree leaves form canopies.  In the earlier years of American life, fresh fruits and vegetables were not readily available.  It made the ramp the first fresh vegetable of the season.

One of the most valuable parts of ramp hunting is it represents a part of a historical tradition for families and neighbors to come together.  It is like an old-fashioned quilting bee except it is a total family activity.  They hunt the ramps, dig them out of the ground and the group work together to clean the ramps before cooking.  This is a social hour in which friends and families come together and share stories and information.  Each family cooks the ramps.  Some of the traditional ramp dishes include fried ramps with scrambled eggs, and fried ramp and potatoes.  One extraordinary ramp dish is potato and wild ramp soup.  It uses bacon, ramps, potatoes, chicken broth, flour and heavy cream (makes the white sauce for the soup).  All the ingredients are fried in a skillet, a white sauce is made  in the pan and broth added to dilute it.  The flavor is out of this world.

Wild Ramps and Wild Leeks are popular with chefs in fancy restaurants.  As an example, in a Seattle, WA. restaurant, a side of ramp is $7.00.  The growing popularity of Wild Ramps in cooking have commercial farmers cultivating ramps.  Researchers, in 1988, at the University of North Carolina, studied cultivation of Wild Ramps  The research is ongoing.  Preliminary results show that calcium amended soil helps establish the seeds.  Seeds planted in the fall had a better germination rate than those planted in the spring.  The growing conditions have to be in a forest setting.  Artificial shade does not work.  To grow, the Wild Ramp, has to be in its own bioregion, and significant weather conditions.  Commercial farmers will need to farm in  regions where wild ramps grow.

Wild ramps and Wild leeks have a taste and add flavor to anything you cook.  Everyone should try wild ramps at least once.

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