walk on the wild ramps side

With my nickname from my next-door neighbor being the “onion queen” because of my spring onion garden, and being Italian and loving garlic, I have long been intrigued by wild ramps. Ramps are an early spring perennial onion with a garlic-like aroma and onion flavor. But until about 5 years ago, they eluded me.

Living in the mountainside of Maryland, ramp festivals have been annual events in nearby West Virginia. Unfortunately, there are none this year, due to the COVID-19. But, I’m always thrilled to find wild ramps at local produce stores or farmers’ markets.

Ramps, allium tricoccum, are found growing wild across most of eastern North America. They are sometimes called wild leeks. They are considered rare delicacies in Canada and a protected species in Quebec.  They are considered a species of “special concern” for conservation in Maine, Rhode Island and Tennessee.

Ramps pair well with eggs. Today, I made a quick ramp frittata. I sauteed chopped ramps in butter and olive oil in an oven safe skillet and then added beaten eggs with salt and pepper to taste and a small amount of grated Jarlsberg cheese and cooked partially until firm on the bottom. Then I added a little more grated Jarlsberg and put in the oven, which had been pre-heated to 350 degrees F., and cooked until firm and cheese was melted. The pan can also be cooked under the broiler, if desired. Such a flavorful combination.

Here’s a recipe that I’ve made that is a delicious adaptation of potato soup. Everyone in my house said it was one of their favorite soups. Hope you enjoy it.b

Wild Ramps and Potato Soup

Serves 8

2 bunches of wild ramps, washed and chopped (include greens, as desired)

½ – 1 Tbsp. each butter and olive oil

2 lb. potatoes, scrubbed and diced

2 – 32 ounce boxes of vegetarian broth, low sodium

1 bay leaf

1-2 garlic cloves

¼ tsp. garlic & herb seasoning (sodium free)

¼  tsp. each thyme, oregano and parsley (if fresh, triple as desired)

½ cup half and half or mil of choice

Salt and pepper to taste 

1. Coat bottom of soup pot with butter and olive oil.

2. Saute ramps, garlic, potatoes and garlic and herb seasoning for several minutes until ramps are softened.

3. Add broth and bay leaf and simmer until potatoes are soft.

4. Use immersion blender and puree to desired consistency, leaving some potato cubes.

5. Add thyme, oregano and parsley.

6. Add half and half or milk/cream.

7. Add salt and pepper to taste.