Ramps are an allium, like onion, garlic, or chives, that grow wild in the floor of the forest. In early spring, they emerge from the forest floor. After the trees overhead fully leaf out, the leaves of the ramps die back. Ramps, also called “wild garlic” or “wild leeks”, do not have a texture like a leek. The bulb has a texture like onion, but a stronger flavor more similar to garlic. The leaves are proliferative and are often eaten as greens. To ensure the longevity of a ramp patch, it is best not to dig up too many bulbs, but one may pick as many greens as wanted. It is best to pick rather large bulbs or thin clusters where there are many together. The bulbs, stems, and leaves can be blanched, fried, and mixed into dishes.
Alliums are rich in vitamin C, sulfur, and allicin, all wonderful nutrients for supporting immunity and a healthy microbiome. These wild, delicious plants grow over much of the United States and Canada and parts of Europe. Some grocery stores even sell them now, as their popularity is growing.