With foraging season in full swing, we connected with Chef Michael Hunter to get his take on wild ramps, (also called wild leeks, or more precisely: allium tricoccum), a favorite bit of spring greenery found across large swaths of the country.
Wild leeks are treasured for the depth they lend to dishes, and perhaps, too, for their scarcity. Like so many aspects of a fleeting spring, wild ramps light up forest floors for only about a month.
Where Do Wild Ramps Grow?
Wild ramps are found throughout the eastern United States, in bits of southern Canada, as far west as Minnesota and Missouri, and skim the tops of southern states like Georgia.
Ramps grow in temperate hardwood forests (think birch, beech, maple, oak, etc.). According to the United States Department of Agriculture, wild leeks prefer north and northeast-facing slopes, moist soil, and elevations between about 3,300 to 5,500 feet.
What Do Wild Leeks Look Like?
Wild leeks are bright green, nearly chartreuse, and are identifiable by their broad, smooth leaves.
How To Pick Wild Leeks
It can take seven years for wild ramps to reach maturity. With such a long growth cycle, experts say you should only harvest about 10% of a patch. And, to forage sustainably, you should pick or cut the plant at the stem, leaving the bulb in the ground.
How Do You Cook Wild Ramps?
All parts of the wild ramp plant are edible and can be used in dishes the same way you’d use garlic or onion. The leaves can be eaten raw or cooked. Below, Chef Michael Hunter prepares the ramp leaves for wild ramp pesto.
Wild Ramps Recipe
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Pesto Ingredients
-1 bunch ramps, bulbs or stems and leaves separated (about 4 cups when chopped)
-1 cup olive oil
-1 lemon
-1 cup walnuts
-1 tablespoon salt
-1 teaspoon black pepper
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Pasta Ingredients
-1 lb diced wild turkey tender/breast meat
-2 lbs Gemelli pasta (penne is a good substitute)
-½ cup Parmesan cheese
-2 tablespoons olive oil
-1 teaspoon salt
-½ cup white wine
-½ cup 35% whipping cream
-½ cup chopped ramp bulbs
-1 cup chopped ramp leaves
-1 ½ – 2 cups ramp pesto
- Wash and dry the ramps, chop the bulbs and stems, and keep separate from the leaves. Set aside for cooking in the pan later.
- Chop the leaves and add to a blender. Then add the oil, squeezed juice from 1 lemon, walnuts, salt, and pepper. Blend until combined (not too smooth or you risk overheating and turning the pesto brown).
- Set aside or refrigerate while preparing the pasta. The pesto will keep for up to 1 week in the fridge, but may lose its bright green color after 24 hours.
- Boil the pasta as per directions on the package.
- Heat a large skillet on high heat, add the olive oil and then the diced turkey meat, salt, ramps bulbs.
- Sauté for 1 minute, stir, then add the white wine and cook off for 1 minute, then add the cream and stir to combine.
- Once the cream starts to boil, add the ramp greens and the cooked pasta. Toss and stir to combine.
- Stir in the pesto and cook for 1 minute to heat the pesto.
- Grate fresh Parmesan cheese over top and serve.