This wild onion grows from Canada to the Carolinas and resembles a scallion with broad leaves. Also known as wild leek, ramp has an assertive, garlicky-onion flavor. It can be foundusually only in specialty produce marketsfrom March to July. Choose those that are firm with bright-colored greenery. Wrap tightly in a plastic bag and refrigerate for up to a week. Trim the root ends just before using. Though the flavor of a ramp is slightly stronger than the leek, scallion or onion, it can be usedraw or cookedin many dishes as a substitute for any of those three.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Seared Shrimp Salad with Sauteed Ramps and "Pickle" Vinaigrette
- Roasted Loin of Berkshire Grass-Fed Veal served with Roasted Potatoes with Wild Ramps and Morel Mushroom Sauce
- Lobster and Sea Scallops with Spring Vegetables
- Spring Pizzas
- Chesapeake Bay Blue Crab Hot Pot