Ramps, wild leeks, spring onion, and wild garlic are all common names that refer to one plant – Allium tricoccum. This north east species of wild onion is quite widespread across the eastern United States and Canada.
How to Identify ramps
Identifying ramps in the wild is fairly easy. They have a very distinct look, and they come out noticeably early in Vermont. Here are some identifying characteristics:
- Broad smooth, light green leaves
- Bulb forming under ground, strongly rooted
- Often has deep purple tints on lower stem
- Grow in tight groups or clusters
- Come out mid April to beginning of May in Stowe, VT
- When rubbed, smell of garlic and onion
Look-A-Like.
There is one VERY IMPORTANT Look-A-Like to pay attention to while harvesting wild leeks. The False Hellebore, also known as Indian Poke, bear corn, or corn-lily can be deadly if accidently consumed instead of ramps.
Scientific name – Veratrum viride, this wild leek Look-A-Like is one of the most dangerous Look-A-Likes we have in Vermont. There are 3 main reasons for the exceptional danger associated with the False Hellebore.
- It can look strikingly similar to the ramp.
- It comes out at the same time and in the same habitat as the ramp.
- It is very toxic.
The toxicity effects generally begin somewhere between 3o minutes and 4 hours after ingestion. The first symptoms to appear are an intense nausea and vomiting. The poisoning can then progress to a slowed heartbeat, slowed respiration, and a drop in blood pressure. If you suspect you or someone you know has mistakenly ingested Veratrum instead of Allium, contact poison control IMMEDIATELY. Generally someone who has eaten Veratrum will need to go to the hospital.
Contact poison control: 1-800-222-1222, chat online at nnepc.org or text poison to 85511.
Identification of Veratrum viride (False Hellebore, Indian Poke)
- The leaves of the False Hellebore are arranged in a spiral pattern
- The plant becomes quite large in the summer reaching up to 2 meters tall
- The leaves are long (reaching up to 8 inches), have a heavily ribbed top, and a hairy underside
- The flowers are numerous, in a cone shape and are slightly yellow to green
You may be thinking that what has been described above does not seem all that similar to a wild leek, and you are right. However, what is IMPORTANT here is that in April (in Vermont) when both the Ramps and the Indian Poke are emerging from the recently thawed ground, the two plants actually look very similar. When the Indian Poke first starts poking its spring green head out, those fresh, young leaves can look very similar to those of the new ramps. One of the most important identifiers to look (smell) for is that great onion / garlic smell. If you rub the leaves of the plant in question between your fingers and hold it up to your nose, you need to smell that oniony garlicy fragrance or you should not harvest!
Harvesting wild ramps – with SUSTAINABILITY in mind
To harvest the ramp, simply cut it at the base right near the ground. You will find a lot of sources saying to did below and grab the bulb, but this really is unnecessary! You gain such a small amount more, and absolutely kill off the plant. If you just leave the bulb, the ramp can grow back! When you consider that the entire plant is edible and more or less tastes the same, there is not much reason to harvest the bulb.
Foraging for ramps has turned a bit into rampmania over the past few years, to the point where major cities, such as Quebec, has actually had to turn the plant into a protected species that cannot be harvested. Besides cutting the plant at the base instead of digging up the bulb, you can also practice sustainable foraging by leaving at least half of what you see. Ramps have a strong flavor, and although they are delicious in almost ever dish, you never need much of them. The only time you would ever need a whole lot of ramps is if you are making a ramp pesto. I would advise you to skip the pesto, and get creative. Or don’t get creative and literally just toss them into whatever you are making. But maybe skip the massive batches of pesto to keep in your freezer.
Cooking with and eating ramps (wild onion)
Well, there really is no wrong way. Eat them raw, throw them in some eggs or a soup or potatoes… or mac and cheese… or stir fry… pasta… you get the point, there is no wrong way to eat ramps. They are delicious and taste like a mix of garlic and onion. You really can’t go wrong tossing them into just about any savory dish you make.
For my first little batch of ramps I harvest this spring here in Stowe, VT, I put some in a soup, and some in pasta. Both were absolutely delicious!
