Ramps
Allium tricoccum
May
Cooking Tips
- The Organic Cook’s Bible (Cox, 2006) recommends adding 3 Tbsp. minced ramp leaves to ½ cup mayonnaise and ½ cup yogurt, 1 Tbsp. fresh lemon juice and 1 Tbsp. Dijon mustard to make a sauce for spring asparagus.
- Use ramps in anything you would normally use onions.
- Make a batch of pesto with ramps to savor during the winter months.
Details
Ramps are a springtime obsession in our Driftless Region. They are a type of leek that grows wild in woodlands as well as pastures. It has small white bulbs and a strong onion flavor. They appear anywhere from March to May, depending on the year, and should be harvested before they sprout flower stalks.
Nutrition: As part of the onion family, it has many of the same nutritional benefits: a good source of vitamin C, dietary fiber, vitamin B6, folate, potassium and manganese. They are also thought to have anti-inflammatory properties and may help regulate blood pressure.
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