Just to get you warmed up to what I'm all about, I'm an artist, musician and lover of all things wild. I've been chomping at the bit all winter long, just waiting for that first real glimpse of spring. Today, the tulips are ankle-high to a Hobbit, and I heard my daughter yell, "We have a lake again!". I can almost smell the chanterelle risotto now... But wait, I'm getting ahead of myself...
We'll talk about chanterelles later on in the summer. Now we can look forward to the elusive morel, and that other Springtime treat, wild leeks.
Wild leeks (Allium tricoccum), or ramps as they're called throughout most of the midwest, are curiously strong member of the onion family, and have a flavor and odor that's a cross between garlic and scallions. I usually stumble upon ramps when hunting for morels, and you can usually smell them before you see them. Early in the Spring, when the leaves are still bright green, the entire plant is edible. Later, the leaves will turn yellowish, and then the bulb and part of the stalk are the only parts you can eat. You should also pay attention to the plants that are producing the tall shoots that contain the seeds, and try to leave those behind to propagate the following year.
Ramps can be used in place of garlic or onions in just about any recipe. I usually can't help but to eat a few raw as I pick them, which inevitably causes extreme heartburn, but that never stops me...
They should be used very sparingly due to their strong flavor, and those of you that suffer a reaction from onions or garlic should be especially cautious.
Usually ramps are found in sandy soil, and almost always near a water source. Look on hillsides near rivers and streams, for example, and should eventually come across a patch or two.
In the meantime, check out this video I made about ramp foraging and gathering, and happy hunting!
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