Ramp, allium tricoccum, is a slender member of the onion family. It grows wild through out the Eastern Seaboard, from Canada to the Carolinas in Northern America. They are in season from March to mid May.
Ramps have a woodsy, oniony, garlicky flavor. They have a firm bulb, broad green leaves with red veins.
Ramps contain vitamin A and C. They can be eaten raw or cooked.
© 2014 Chef Jennifer M. Denlinger All rights reserved
cite me: Denlinger, J. (2014, March 13). Ramps. Retrieved from: FloridaChef.net