Ramps (or wild leeks, as they are known in their northern territory) are a true harbinger of spring - often the first offering from the wild forager's harvest.

Ramps and Wild Leeks are the same plant (Allium tricoccum), a wild-growing member of the onion family (Alliaceae), generally seen with the edible small white bulb and the broad green leaves attached. Found as far south as Georgia and north to Canada, they're especially popular in the folk cuisine of the Appalachian mountains when they first emerge early in the spring. Ramps have a spicy exciting flavor, like a combination of onions and garlic. They make a bold statement on salads, in soups or sauces or whole as a garnish.

The names "Ramps" and "Wild Leeks" are differentiated primarily by their different growing regions. Where they are found growing in the south, they are known as Ramps. Harvest in this region typically begins around the middle of March.

A few weeks later, the harvest begins in the Great Lakes region where they are called Wild Leeks. Northern Wild Leeks tend to have a larger bulb and a slightly milder flavor than their southern cousins. Wild Leeks deepen and mature their incredible flavor to perfection. But while the taste is much the same, somehow in the north wild leeks never stir up quite the trouble that ramps seem to.

The folk medicine reputation which holds both Ramps and Wild Leeks to be powerful healers turns out to be well deserved. They are high in Vitamins C and A, and full of healthful minerals and have the same cholesterol-reducing compounds found in garlic and other members of this family.

Lest the reputation for excessive stinking scare you away from trying them, you should know that Earthy Delights sells Ramps and Wild Leeks (both) to some of the finest restaurants in America. No complaints about too much stink yet!

Claim your share of the Spring Wild Harvest!

Please note: Supplies are frequently limited, so wild foods like fresh ramps/wild leeks are available on a first come, first serve basis only. As always, orders will be fulfilled & shipped in the order in which they were received.

Questions about your order? Call us at (855) 328-8732 for more information.

Product of USA

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RAMP TIPS & TRIVIA

Handling Fresh Ramps / Wild Leeks
A pulpy wrapper may surround the bulb and should be pulled off as you would with scallions. Trim away any roots along with their little button attachment. The entire plant is now ready for eating.

When your Ramps/ Wild Leeks arrive, store them in the refrigerator tightly wrapped to keep them from drying out (and to protect the rest of the contents of the fridge from the heady aroma). They should keep for a week or more, but use them as soon as possible after harvest.

A Little Ramp History
The European settlers of Appalachia first learned about local wild foods from the Cherokee Indians. The Cherokee considered this early wild onion a tonic and believed them to possess special vitamins, minerals and restorative powers.
Ramps still grow prolificly in the traditional Cherokee heartland and gathering ramps in spring is still a ritual among the surviving Eastern Cherokee.

European Cousins
The early English settlers, well acquainted with a different, but similar European wild onion known as the "ramson" (Allium ursinum), called this new food by the familiar name from home. Over time, the word "ramp" evolved - a term with deep roots in the Old World (Middle English ramsyn from Old English hramsan, "wild garlic").

Ramps have been relished for springtime dining since early the early pioneer days. Ramps were the centerpiece for many a springtime "supper" in early frontier settlements. Believing the ramp to possess the revitalizing power of a spring tonic, the mountain folks looked forward to the return of the ramp after a winter of eating mostly preserved foods. Elders still proclaim that "they're good for what ails you!".

Today, wherever ramps grow, they continue to be the healer, solace and friend to Mountain Folk.

Ramp Trivia & Folklore

Did you know that:
The name of the U.S. city Chicago originates from "Checagou" (Chick-Ah-Goo-Ah), which in the Potawatomi language means "wild onions". The area was so named because of the smell of rotting marshland wild leeks (ramps) that used to cover it.

Ramp Festivals - A Mountain Tradition
In central Appalachia, ramps have achieved a near-mythic status. In the hill country of Tennessee and Kentucky festivals celebrating this wilding's birth with food, music and dance sprout up each spring. Whole towns get together and stew up a mess of ramps. Some of these "ramp feeds" (as they are known) draw hundreds of ramp lovers from considerable distances to sample foods featuring the odoriferous plant.
Ramps are often fried with "taters" in bacon grease or scrambled with eggs and are usually served with bacon, beans and cornbread.

Community festivals were not commonplace in 1954 when the Cosby Ruritan Club of Cocke County, Tennessee first established a celebration centered around the Appalachian spring staple. The resulting two-day festival honored "the sweetest tasting and vilest smelling vegetable in Mother Nature's bounty."

The first Festival attracted a crowd of between 5,000 and 6,000, including the Tennessee governor. Although the festival differs from year to year, there have always been common threads: bountiful food, music, dancing, politicians, and a young woman who is crowned "Maid of Ramps."

Ramps Are Good for You!
They've traditionally been considered to be a powerful folk medicine said to keep away cold, flu - and the neighbors! The reputation which holds both Ramps and Wild Leeks to be powerful healers turns out to be well deserved. They are high in Vitamins C and A, and are full of healthful minerals. And they have the same cholesterol-reducing capacity found in garlic and other members of this family.

These days, hardly any chef worth his or her salt will miss the opportunity to show off his "ramp prowess" during the all-too-short season.

And lest their stinky reputation scare you away from trying them, you should know that Earthy Delights sells Ramps and Wild Leeks (both) to some of the finest restaurants in America. No complaints yet!