One of spring’s first green foods, ramps (aka wild leeks) sport beautiful green leaves; small, slender, white bulbs tinged with purple; and a pungent garlic-onion flavor. The entire plant is edible. Part of the cancer-fighting allium family, they’re rich in vitamin C; in Appalachia, they’re a venerated folk remedy. Choose firm ramps with bright-green leaves; refrigerate, snugly wrapped, up to one week. Trim roots and wash well before eating.
Eggs. Chop ramp bulbs and leaves; stir into scrambled eggs with fresh chèvre, or fold into frittata batter with roasted red bell pepper, dill, and Swiss cheese.
Soup. Float fresh, slivered ramps atop hot miso soup, vegetable broth, or tomato bisque for a garlicky flavor and detoxifying edge.
Side dish. Roast or grill ramps until tender and browned; toss with any other sautéed greens (chard, kale, spinach) or cooked grains (brown rice, millet, couscous) along with toasted pine nuts, golden raisins, and a drizzle of olive oil and lemon juice.
Get the recipe for Polenta Souffle with Ramps.