Features: The appearance of ramps marks the beginning of spring for most northeast and Midwest chefs. While wildly popular during the short season, it is important to source this crop from sustainable foragers. The most sustainable way to harvest ramps is to use a knife and gently move the soil from one side of the bulb to the other. Making sure not to dislodge the bulb and roots, cut the base off of the bulb leaving it with the roots in the ground.
Species: Allium tricoccum
Foraged / Cultivated: Foraged
Origin: Massachusetts, New York, West Virginia, Michigan
Appearance & Flavor: It has a deep purple or burgundy tint to its lower stem while the stalk and bulb look very similar to scallion. It has a flavor profile similar to an onion while smelling strongly of garlic.
Season: Late March- late May