If you walk alongside waterways in the American East, you may see bright green blades protruding up from the leaf cover this time of year. Ramps, or wild leeks, are one of the earliest wild foods to forage, and a great delicacy they are. They're the surest sign that spring is really ramping up.
Foraging Ramps Ramps are one of the easiest and most rewarding wild foods to forage, but their popularity has put them at risk. Learn how to identify them, and what measures to take to prevent overharvesting. (Image via Garden of Eating)
Ramp Kimchi A wild version of Korean pa kimchi, which normally uses scallions, you can use ramps or any wild onion to make this intensely flavored fermented dish. (Image via Hunter Angler Gardener Cook)
Ramp Jam Ramps, onions, vinegar, cane sugar and sea salt create a very uniquely flavored jam. Get out and forage for some ramps! (Image via Kitchen Apparel)
Ramp Aioli As every hipster food snob knows, haughty superiority is a vastly underrated condiment. And so is ramp aioli. This aioli is truly a thing of beauty. (Image via A Cookblog)
Ramp Compound Butter Mix up chopped ramps into softened butter, roll and refrigerate. You'll have a potently perfumed compound butter perfect for everything from slathering on biscuits to finishing grilled beef. (Image via Kitchen Apparel)
Ramp Salt How to make your own ramp flavored salt by mixing flaked sea salt with dehydrated and ground ramps. It's like garlic salt, only better! (Image via Kitchen Apparel)
Dried Ramps We love a good pickled ramp (wild leek) but drying them adds another dimension to your pantry - pure leek flavour without the vinegar tang. And don't forget to dry the roots as well! (Image via Well Preserved)