Ramps!

By Sara Moffett, Deli Manager, Co-op Owner

Ramps, or wild leeks, are a rare and treasured find in Michigan. If you have a patch on your property, you have basically struck gold! A native perennial plant, ramps are one of the first wild spring edibles. They can be found growing in moist forests with rich, well-drained soil. They might also be found next to creeks and streams, as they thrive in shady areas near water. 

When out foraging, look for a plant has long, broad, waxy green leaves. These leaves can look similar to Lily of the Valley, but don’t confuse the two, as Lily of the Valley is poisonous to humans and animals. To tell the difference, pay attention to the season and the smell. Ramps can be found in early spring, whereas Lily of the Valley usually will begin to pop up towards the end of spring and ramps should smell strongly of garlic and onion, as the plant is part of the onion family. 

Ramps need to be carefully and sustainably harvested as they are slow growing, only producing flowers and seeds after seven years of growth. While every part of the plant can be used for cooking, some foragers will only harvest the leaves, leaving the bulbs to reproduce. This versatile wild food is an exciting find, but be aware that there could be regulations on state-owned land. 

There are many wonderful recipes using wild leeks online. One simple recipe is to finely chop the ramps that you have foraged (after rinsing them first, of course) and add them to softened butter to make delicious ramp butter. This is incredible on all kinds of dishes, such as pasta, meats, vegetables – the list goes on and on. I personally like to make a dish I call “Chicken Bacon Ramps”, a play on our Chicken Bacon Ranch Pasta dish, but you can experiment to come up with all kinds of new recipes of your own.

Happy hunting!