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  Wild Leeks, Ramps (Allium Tricoccum)

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  Ramps Stems And Leaves
 Ramps Stems And Leaves
 Ramps Stems
  Ramps Stems And Leaves
Ramps Bulbs And Roots
 Ramp Seeds
 Flower Bud
Cleaned Ramps Bulbs And Leaves
 Ramps Recipes
Identifying Characteristics
The wild leek (ramp) is a perennial herb that grows from an oblong shaped, white, edible bulb.
In early spring, two-three  basal leaves with parallel veins grow from the bulb. The leaves are
4-12 inches (10-30 cm) long, 1-3 inches (2.5-8 cm) wide, waxy, edible, and the lower stem is colored  purplish-maroon or white. At the end of spring the leaves die back and a 8-12 inch long, smooth  flower stem will appear with six- petalled white flowers arranged in an umbrella.
Each flower will be replaced by a trio of shiny black seeds on the dried umbel. In autumn, foragers can find the bulbs by looking for the dried flower heads. There are poisonous look-alikes, but edible plants like ramps will have a distinctive oniony-garlicky odor when 
the plant parts are crushed. 

Ramps (Allium tricoccum) are an easy item for many foragers to start with. In the spring, areas of wet forest are blanketed with the green leaves that grow mostly in pairs. The leaves are lanceolate, 8-12 inches long, flat and wide. The leaves are smooth and have almost a rubbery feel, and lack veins. When bruised, they emit a distinct garlic smell. Many communities in Appalchia, Virginia, and Pennsylvania hold festivals in the spring to celebrate the ramps, featuring this foraged food in local specialties. The leaves are gathered and chopped up to add to dishes, imparting a oniony/garlicky flavor. Ramps can be found at farmer's markets and in fancy restaurants. We gather them to use immediately, and then clean and chop more leaves to freeze for use all year. We add the chopped leaves to soups and biscuits, and pretty much anything that you would add garlic or onion to, like scrambled eggs, potatoes, dips, and beans.

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