Each spring, otherwise reasonable home cooks lose all inhibitions at the first sight of ramps at the farmers market. Their season is brief, their flavor is punchy, and their reputation precedes them. If you know, you know\u2014and if you don\u2019t, you\u2019re about to.<\/p>\n
What are ramps?<\/h2>\n
Ramps, also called wild leeks or Allium tricoccum<\/em>, are a type of wild allium (in the same family as chives, garlic,\u00a0leeks,\u00a0scallions, and\u00a0shallots) that grows in eastern North America. They look a bit like scallions, with small white bulbs and stringy roots, but their broad, tender green leaves set them apart. The plant\u2019s name is derived from colloquial American English\u2014in Southern Appalachia, it\u2019s the word for \u201cspring onion\u201d or \u201cwild leek.\u201d<\/p>\n They\u2019re beloved for their distinctive flavor. Raw, they\u2019re sharp and assertive; cooked, they mellow into something sweeter and more rounded. Best of all, the entire plant is edible, from the bulb to the leaves. They\u2019re only available for a few weeks each spring, which makes them one of the most sought-after seasonal vegetables.<\/p>\n What do ramps taste like?<\/p>\n Ramps have a bold, garlicky flavor with oniony sweetness<\/strong>. The bulbs are more pungent, while the leaves are slightly milder and more delicate. Raw ramps have a sharp bite with an almost spicy, earthy flavor. When cooked, those flavors turn soft, sweet, and deeply savory. Imagine the earthiness of a melted leek paired with the robust sweetness of cooked garlic with a little extra \u201cwhat is that flavor?\u201d oomph thrown in for good measure.<\/p>\n Why are people so obsessed with ramps?<\/p>\n Ramps aren\u2019t just an ingredient\u2014they\u2019re a seasonal event, only available for a short window in early spring (typically April through early June). Their blink-and-you\u2019ll-miss-it season<\/strong>, combined with their intensely savory flavor, is what sends some cooks into a frenzy every spring.<\/p>\n Where do ramps grow\u2014and why are they hard to find?<\/p>\n Ramps grow wild in wooded areas along the Appalachian mountain range, from Quebec down through Georgia. Unlike cultivated onions or garlic, they\u2019re not widely farmed and take years to mature.<\/p>\n That slow growth, combined with high demand, has led to concerns about overharvesting<\/strong>. If you\u2019re buying ramps, look for vendors who source them responsibly\u2014or harvest only the leaves if you\u2019re foraging yourself.<\/p>\n Their exclusivity means that ramps can be costly, especially compared to their humble cousins. Thanks to their short season and labor-intensive harvesting, a bunch may go for $20 per pound.<\/p>\n![\"Image](\"https:\/\/assets.bonappetit.com\/photos\/59fb5fb53b0cc76833781a57\/master\/w_1600%2Cc_limit\/spring-pasta-with-ramp-pesto-BA-040617.jpg\"\/)
<\/picture><\/span><\/div>\n<\/figure>\nHow to shop for ramps<\/h2>\n