Momof*cku's Pickled Wild Leek/Ramp Bulbs • Steamy Kitchen Recipes Giveaways (2024)

FAQs

What is the difference between a leek and a wild leek? ›

There are slight differences between the products in that the Wild Leeks generally have a larger bulb and a slightly milder flavor, especially in the leaf portion.

Cooking with Wild Leeks

“Use wild leeks anywhere you'd use a leek, onion or scallion. Their garlicky taste makes them a versatile ingredient and a great way to boost flavour,” Chef Golden says. He continues, “If you like cooking with onions and garlic, wild leeks won't disappoint!”

One sustainable way to harvest ramps is to cut only one leaf and leave the bulb and second leaf to continue growing. Baumflek suggested harvesters, “at least leave some of the bottom of the bulb part, where the roots are, in the ground and then the ramps have a better chance of growing back.”

Ramps, also sometimes called wild leeks, are a type of wild onion, and they look similar to a scallion or spring onion — they have a bulb and a tall stalk and long, flat green leaves on top. They have a strong flavor that can taste like a cross between an onion and garlic.

Leeks and wild ramps boast a variety of nutrients and beneficial compounds that may improve your digestion, promote weight loss, reduce inflammation, fight heart disease, and combat cancer. In addition, they may lower blood sugar levels, protect your brain, and fight infections.

Edibility: Flowers have a mildly bitter flavor and like young leaves can be eaten in small quantities raw in salads and sandwiches or cooked in tea and soups. Bulbs and stems can also be eaten raw or cooked.

Also known as 'ramps', or 'ail des bois', Wild Leeks have a strong flavour similar to an onion or strong garlic. They are edible either raw or cooked, and the bulbs and the leaves are both delicious.

The bulb comes to an end at a point, often with roots still attached. The bulbs and lighter green leaves are edible and can be eaten raw or cooked. The darker green leaves are much tougher and along with the roots, should be removed before eating or cooking.

Or, you can vacuum seal the raw ramps and freeze them. The very popularity of these wild treats may lead to their demise so if you're out foraging be careful to harvest sustainably by taking only half of each clump you dig and replanting the rest.

From their small white bulb that resembles a spring onion to their large green leaves, every part of a ramp—except the roots at the end of the bulb—is edible, whether raw or cooked.

Why are wild leeks called ramps? ›

According to John Mariani, author of "The Encyclopedia of American Food & Drink," the word ramps comes from "rams" or "ramson," the name of the wild garlic plant in an Elizabethan dialect. People in Appalachia, its native habitat, call the plants "ramps." Elsewhere, they're known as wild leeks.

March is the best time for transplanting young plants. If bulbs are to be dug for transplanting, once the ground has thawed gently dig the ramps, taking great care not to damage the roots or bulbs.

Ramps are highly sought after, mainly due to their extreme seasonality. Even when they're in season, supplies are usually limited and quickly exhausted. As a result, ramps tend to be sold at higher prices than similar vegetables.

Ramps can be eaten raw, like green onions or scallions, but they're frequently cooked down, like leeks. While they aren't as hardy as leeks, the leaves are much more resilient to heat than the delicate shoots of chives or scallions, so don't be afraid to add some to a stir-fry or side of sautéed greens.

To enjoy raw ramps, simply slice them and use them as you would scallions or chives. Sprinkle raw ramps into salads, on scrambled eggs, over the top of tacos, or on a baked potato with sour cream. You can cook whole ramps by tossing them lightly in olive oil and searing in a grill pan or on a hot barbecue.

The leaves of an individual leek plant grow in a basal arrangement, meaning they all originate from the same base in a cluster. The small white bulbs are buried under the soil. If you rub any part of the plant between your fingers and smell them, there should be a distinct onion smell.

Oh my god–they'd be your favorite thing ever.” I didn't get back before the season was over, but my first taste of wild leeks the next year proved her right–that complex, strong, garlicky-oniony flavor, with a hint of something lemony hiding underneath, floored me, and I ate them with almost every meal for the few ...

In each of these methods, you'll only use the white and light green parts of the leeks, not the dark leaves. Still, don't toss those tops! They add delectable flavor to homemade vegetable stock.

Sweet or White Onions

White and sweet onions are the best alternatives for leeks, due to their mild flavor. White onions are great to replace leeks in dishes you would have used raw leeks in, like salads. Sweet onions are better suited to dishes that require cooked leeks.