1. Where do they come from?
Ramps, also known as wild leek or wild garlic, are a species of wild onion native to eastern North America, particularly in parts of Quebec, Ontario and the northeastern United States. They have long been harvested by the Indigenous for food and medicinal purposes.
The season in Canada ranges from late April to early May; it is fleeting and therefore makes ramps a culinary rarity. In Quebec in particular, ramps are considered a threatened species and are protected by legislation due to overharvesting. They grow in the wild only and sustainable harvesting is imperative. The general rule of thumb for foragers is to pick one leaf per plant for every 10 plants. (If you see a plant with a leaf already picked, that’s your sign to move on to another plant!) The harvest maximum is 50 plants per person per year, with steep fines for anyone who surpasses this limit.
2. What do they taste like?
Ramps have an unmistakable aroma. They have a very pungent garlic smell (which is why they’re called “wild garlic” even though they’re not part of the garlic family!) and an intense and complex flavour profile.
In early spring, ramps can be indistinguishable from lilies of the valley, which also grow in the same woodland environments but are actually toxic. Thankfully, ramps’ powerful garlic scent can help foragers tell them apart!
3. How do I use them?
Both the leaves and the bulb can be used for cooking. The delicate ramp leaves are perfect for pesto, pasta dishes and in a chiffonade to garnish soups with. They can also sometimes take the place of garlic in recipes. As for the bulbs, they can be pickled or sautéed like you would leeks or green onions, delicious served alongside meat or fish.
Despite their versatility, they’re not well suited for grilling. The delicate leaves can burn before the bulb has time to cook through, so be sure to use other, gentler cooking methods.
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