Spring is here, and so is ramp season. The wild onion species, which is also known as wild leek or wild garlic, is a popular feature on East Coast restaurant menus at this time of year, as chefs enjoy the short window between April and May when the edible, tasty plant peeks through the soil. But foraging and cooking with ramps isn’t an activity limited to culinary professionals—anyone can do it.
If you’re in the mood for an adventure in nature, here’s how you, too, can forage for ramps. And for cooking inspiration, we’ve also included some tasty vegan recipes. jump to the recipes Why forage for ramps? One of the reasons why chefs and culinary enthusiasts highly prize ramps is their unique taste, which combines the pungency of garlic with the mild sweetness of onion.
It’s no surprise then that the taste is often described as a cross between garlic and onion but with a wild, earthy undertone. But another reason why chefs love ramps is that, while they are an easy ingredient to forage, they aren’t available all year round. Crowded Kitchen The limited availability of ramps helps to create a sense of anticipation and excitement among foragers and chefs who eagerly await their emergence after winter has passed.
Foraging for ramps also allows people to connect with nature and explore the outdoors. It provides a good opportunity to appreciate the beauty of wild spaces, and bond with loved ones while searching for the edible plant. How to forage for ramp Ramp is a North .