Ramps, a.k.a. wild leek or Allium tricoccum, are a delicious spring food native to rich, moist, deciduous forests in the upper Midwest, Mid‑Atlantic, and northeastern United States. The stems and broad leaves have a mild garlic‑onion flavor and can be enjoyed raw, cooked, or pickled. They appear for a short period in the early spring and may even make it to your local supermarket. Should you have access to a wild patch, use a soil knife to harvest no more than 15 percent of the plants in any given year. If you have a suitable bit of woodland but no ramps, you can buy seed or bulbs and start a patch. A thick mulch of decomposing hardwood leaves will give the best results.
For detailed growing instructions, read Cultivation of Ramps, from NC State University's Department of Horticultural Science.
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