Ramps have a long and colorful history in the Appalachian mountains. Valued for centuries as an early spring tonic after a long winter without fresh fruits and vegetables, they are now the centerpiece of dozens of fundraiser festivals held from North Carolina to Pennsylvania. Growing wild in areas throughout the Appalachians, ramps frequently occur in patches of hundreds (or even thousands) of plants growing in rich soil of maple-beech-hemlock hardwoods. If you are in doubt as to the plant’s identity, trust your nose for positive verification. They have a unique odor and taste which most people describe as a pleasant combination of onion and garlic.
The ramp leaves, like typical ephemerals, appear rapidly in early spring and survive for a relatively short time. They wilt and disappear quickly once the dense forest canopy of broad leaves has formed. The bulbs will naturally persist much like young onions or scallions, with the base somewhat swollen but not a true bulb.They are often referred to as "rampscallions".
Find a variety of ramp recipes here...
