Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Some thoughts and instructions on the sustainable harvesting of ramps - a foraged delicacy in need of protection.
An easy pickled ramps recipe to help you preserve some these lovely wild plants in the brief season while you can find them.
We love ramps, we love deep fried foods. How about some Hungarian deep-fried ramps-filled bread?
A bagel recipe made with pungent, wild ramps.
Pickling is a great way to preserve ramps, the wild spring onions that overflow at the market for a few weeks each spring. Their garlicky flavor combined with a vinegar kick adds a bright punch to all sorts of dishes.
First time foraging and the resulting ramp and wild garlic/onion pickles!
We love a good pickled ramp (wild leek) but drying them adds another dimension to your pantry - pure leek flavour without the vinegar tang. These are great for cooking the rest of the year.
Tips on sustainable limits as well.
Kimchi gone wild.
A spring in your jar is worth two in your step!
You have weeds, we have recipes. An easy vegetarian hummus, with a fiery kick is a great late spring snack.