So many discard the roots of wild leeks. They are an amazing addition to delicate salads, sashimi and more. In my opinion, they are the best part of the leek (so good that this is generally my gift to chef friends). Sustainable leeks are key. :)
With the first asparagus, ramps and wild mushrooms available at the market, spring has definitely arrived! I am combining the first vegetables of the season with rabbit and bacon to create a light, bottomless bouchée.
Two treatments of wild leeks (always ensure that your source is ethical and sustainable) - pickling and freezing green 'pesto'. The pickles are great with old cheddar and the pesto works in pastas and soups.
Ramps are just starting to show up on the forest floors of Eastern woodlands. They are a harbinger of spring, and are just one of many wild onions that live across the United States. Take advantage of them while you can!