Yes, we are here!

At MOTHER EARTH LIVING and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-6018 or by email. Stay safe!


How to Use and Where to Find Wild Ramps


| 5/5/2016 3:05:53 PM



Photo by Fotolia

The world of trendy food is a fast-paced and fickle one. Big ticket items, like ancient grains and street food inspired dishes, are popping up in menus left and right. One hit item you won’t want to miss? Ramps.

Ramps (allium tricoccum) are a type of wild onion native to the moist deciduous forests of the Northeastern United States. Also called wild leeks, these plants have a taste similar to a combination of onions and garlic. (Ask any chef, and they’ll tell you that onions and garlic go together like peas in a pod.) On the onion spectrum, ramps have a stronger taste than the typically mild leeks, and have a more robust garlic flavor.

These pungent plants are so popular, festivals are held in celebration of their many culinary applications. Likewise, foraging for ramps draws increasing crowds to the Northeast every year. Ramps typically sprout in early March or April and continue to grow until around June, when the temperature rises and the leaves die back.

A Foraging We Will Go!

If foraging for ramps sounds like an activity you’d like to try, start right after the snow disappears, when plants just start growing back. Look for their broad, light green leaves and deep purple stems poking out from the forest floor. Check to make sure you have the right plant by tearing off a leaf and sniffing for the onion scent. This is to ensure that you don't accidentally pick the near identical, but highly poisonous, lily of the valley. The plants are in the same family, so they share many characteristics. However, lily of the valley leaves are scentless. Lily of the valley also has tiny, bell shaped flowers along the stem, while ramp blossoms are clustered at the end.



While many acknowledge that the peppery, garlicky flavor of ramps really kicks up dishes, their popularity has led to a sharp decline in their wild population. At the aforementioned festivals, nearly all the ramps used are foraged locally. Should you go hunting for some ramps of your own, don’t get greedy, and follow sustainable harvesting methods.



Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Classifieds


click me