Look for ramps starting around mid-April. In parts of the country where they’re not readily available from the wild, you can sometimes find them in farmers markets or specialty produce stores. Ramps have broad, smooth leaves with purple stems and small white bulbs just under the surface of the soil. Search dark, woody areas near hillsides and streams–often in the same places you might find morels.
Servings: variesPrep Time: few minutes Cook Time: n/a
ramps (aka wild leeks)
Wash the leaves and bulbs in cold water, rinsing well. Lay out to dry thoroughly. To use, cut off the rooty ends from the bulbs, then separate the white parts of the ramps from the leafy greens. Slice the white parts in sections depending on your recipe. The leafy greens can be left whole or chopped, also depending on how you plan to use them. Ramps can be stored in an airtight container in the freezer for months or the refrigerator for a week or so if you don’t intend to use them immediately.
Note: Save the rooty ends and plant them!
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