Allium tricoccum – Ramps

Ramps can be found in woodlands with rich, moist, well-drained soil. They usually grow under trees but get full sun since the leaves are not yet out.

Ramps have 1-3 leaves that attach to a white bulb underground. The leaves can grow up to a foot in length. The stalk sometimes has a reddish hue. All parts of the plant smell oniony when crushed.

 

Ramps are a native plant which is susceptible to over-harvesting. Less than 10% of leaves should be taken from each large cluster. It is recommended to take only 1 leaf per plant.

 

Ramps are edible raw or cooked. They have a sweet, mild onion taste when sautéed in butter.

Ramps can be used to make pasta, pesto, or ramp butter. They also dry very well.

 

Ramps were traditionally used as a spring tonic as they are loaded with vitamins and minerals.

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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.