What Are Ramps? Here’s Why You Need to Try Them Right Now
Ramps have a very distinct onion andflavor, Glass says. “Their taste is really exquisite. It’s garlicky, oniony, and pungent,” Moser agrees.
Their smell is also very potent, so you’ll likely know the few weeks they’re at the farmers’ market because you’ll catch an instant whiff of intense onion and , Glass adds. When using ramps in dishes, she suggests starting with just one or two because the flavor can be very intense, though delicious.Because ramps are foraged in such a short time frame, it’s very rare you’ll find them at your local supermarket or out of season. If you’re lucky enough to find a bunch at your local farmers’ market during the early days of spring, Moser suggests avoiding wilted leaves and picking one with a firm, crisp stem and bulb.
When you’re ready to use them, most ramps will be pretty well cleaned by the time you pick them up, Glass says. She adds you can use the entire plant . You’ll want to peel the outer skin if it appears too dirty, and be sure to give the leafy tops and bulb a rinse before cutting off the roots and using however you’d like for your recipe, Moser adds.Ramps are a coveted vegetable in the early spring for a few reasons.
Plus, ramps tend to be one of the very first spring vegetables to be harvested, making an unofficial sign of spring and getting people excited for warmer weather and spring and summer produce, Glass says. She adds ramps are often harvested around the same time as asparagus and morels , so they’ll typically be sold in bundles or paired together in dishes. “They mark a shift in the growing season,” Glass says.
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