FAQs
Ramps are known as wild leeks, which are native to West Virginia. They belong to the lily family and are close relatives of the onion and garlic. Ramps take advantage of the early spring sunlight to grow before the trees leaf out. The foliage remains green for approximately six weeks, turns yellow and then disappears.
How to find ramps in WV? ›
Many West Virginians head to our state's public lands to find ramps of their own. Ramps prefer shade and will grow in large patches along the forest floor. If you're hunting in the woods, look under trees like oak, sugar maples, buckeyes or birch.
Are ramps up in WV yet? ›
Ramps are only in season from late April to early June, creating a high demand for them in the summer months. They are also native to West Virginia, making them a part of WV's Appalachian culture!
How do you store ramps? ›
Though the leaves are fragile, properly handled ramps will stay fresh in the fridge for up to a week: Rinse and dry them thoroughly with paper towels, then tightly wrap them together in plastic, remove all the air, and store them in the crisper in the fridge. Or, you can vacuum seal the raw ramps and freeze them.
Do ramps have any health benefits? ›
Meanwhile, wild ramps are rich in thiosulfinates and cepaenes, two sulfur compounds needed for blood clotting and thought to protect against certain types of cancer ( 14 , 15 , 16). compounds, especially kaempferol and allicin. These are thought to protect your body from disease.
Can you eat raw ramps? ›
Ramps can be eaten raw, like green onions or scallions, but they're frequently cooked down, like leeks. While they aren't as hardy as leeks, the leaves are much more resilient to heat than the delicate shoots of chives or scallions, so don't be afraid to add some to a stir-fry or side of sautéed greens.
Is it legal to sell ramps in WV? ›
While collecting ramps for personal use is permitted on the Forest within established limits, commercial harvesting of ramps in the Forest, including re-selling ramps collected for personal use, is prohibited.
How do you prepare wild ramps? ›
To enjoy raw ramps, simply slice them and use them as you would scallions or chives. Sprinkle raw ramps into salads, on scrambled eggs, over the top of tacos, or on a baked potato with sour cream. You can cook whole ramps by tossing them lightly in olive oil and searing in a grill pan or on a hot barbecue.
Can I sell wild ramps? ›
Ramps have become increasingly popular in recent years, and demand for them is high among chefs and home cooks alike. If you're a forager and have access to wild ramps, selling them on Foraged is an excellent way to make some extra money.
Why are ramps so expensive? ›
Ramps are highly sought after, mainly due to their extreme seasonality. Even when they're in season, supplies are usually limited and quickly exhausted. As a result, ramps tend to be sold at higher prices than similar vegetables.
Fresh ramps are generally the most expensive, with prices ranging from $10 to $30 per pound, depending on the market. Dried ramps, which are less perishable and can be stored for longer periods, are generally less expensive, with prices ranging from $5 to $15 per pound.
How much do ramps sell for? ›
How much do ramps cost? Ramps are priced like they're in demand: While guides tend to estimate prices around $20 per pound or $5 for a small bunch, ramps went for $34.99 per pound last season from the specialty food purveyor D'Artagnan.
Can you freeze ramps raw? ›
Cut your ramps at the base of the leaves and separate your bulbs and leaves. The bulbs are ready to be frozen as-is. Lay them out on a baking sheet and place in the freezer. Once they have frozen through, package into labeled bags for storage.
What is the best way to cook ramps? ›
To preserve those essential qualities, it's best to keep it simple when preparing ramps. Sautéing them in butter brings out even more depth of flavor; once you've done that, you don't need many other ingredients.
What is another name for ramps food? ›
Allium tricoccum – commonly known as ramps but also is sometimes called wild leek, spring onion, or ramson – is frequently collected and sold at farmers markets or served in upscale restaurants in the spring as a delicacy for its strong garlic-like odor and sweet spring onion flavor.
How do you identify edible ramps? ›
Identifying Wild Ramps
Ramp leaves are bright green and grow up to a foot in length by about 3 inches wide. Generally, each plant has two leaves that are anchored below ground by a white bulb similar to that of green onion. The stem is also a great indicator.
What are ramps in Appalachian cooking? ›
The simple answer is that ramps are essentially a wild leek (that's allium tricoccum to you botanists) indigenous to the eastern United States and especially the Appalachian Mountains. Ramps have a spicy, pungent flavor similar to spring onions or garlic.