They look like scallions but have broad leaves and a purplish stem. Ramps are among the first plants to appear in the spring, typically showing up in the Appalachian region in mid-March and around the Great Lakes in early April. People in Appalachia, its native habitat, call the plants "ramps.
An increase in demand from food-savvy consumers and its short, three-week growing season has led to a scarcity of this traditionally foraged vegetable. As a result, commercial growers now cultivate ramps to supply specialty grocery and produce markets.
Ramps cost more than scallions and other cultivated onions, but aficionados claim that they're worth it. Use ramps raw or cooked in any recipe calling for scallions or leeks. Cut off any hairy roots, peel off the first layer of leaves, and rinse or wipe off any excess dirt on the bulbs.
You can also grill or roast them—the stems, leaves, and bulbs are all edible. The flavor and aroma of ramps are often described as a combination of onion and garlic, with the garlic note particularly evident—strong enough that even ramp lovers will advise caution.
They're sometimes referred to by the nickname "little stinkers. Ramps add a uniquely pungent flavor to soups and casseroles, as well as egg, rice, and potato dishes. They make a great substitute for green onions in any application. Specialty grocers and farmers markets may sell ramps when they are in season.
They're typically sold in small bunches or priced per pound, but some places will sell them in bulk. Choose ramps with healthy-looking dark green leaves but not too dark. Make sure the leaves are not wilted and that the to inch long stalks are thin rather than thick. Thin stalks are more tender. If you can't find a local retailer, you can sometimes buy them from the online market Earthy Delights. If you want to grow your own ramps, you can plant seeds. Better yet, choose some ramps with roots attached, slice a little bit off the top of each bulb, let them soak in water overnight, and plant them the next day in an environment similar to their natural one.
The plants grow in the woods, often on slopes and beside streams, and they are one of the first spring crops to appear. Their popularity may be enhanced by their scarcity, since their season lasts only 3 at most 4 weeks in mid to late April up to early May, depending on the weather. Before buying, ask your purveyor how they were obtained. To be safe, some people cut off just above the roots. Product Reviews. Home Ideas. United States. Type keyword s to search.
Today's Top Stories. The Rise of the Cleanfluencer. What are ramps, exactly? Filed under: Guides Eater Explains. Pocket Flipboard Email. Getty Images Spring has sprung, and that means ramp season is officially in full swing. What are ramps? Why do chefs and cooks freak out about ramps? Should I freak about ramps? Where can I get my hands on some ramps? More From Eater. Sign up for the Sign up for Eater's newsletter The freshest news from the food world every day Thanks for signing up!
Check your inbox for a welcome email. Email required. By signing up, you agree to our Privacy Notice and European users agree to the data transfer policy. Loading comments The Latest.
0コメント