{"id":21970,"date":"2018-04-15T12:53:14","date_gmt":"2018-04-15T12:53:14","guid":{"rendered":"http:\/\/naturemoms.com\/blog\/?p=21970"},"modified":"2018-04-15T12:53:14","modified_gmt":"2018-04-15T12:53:14","slug":"foraging-and-cooking-ramps","status":"publish","type":"post","link":"https:\/\/naturemoms.com\/blog\/2018\/04\/15\/foraging-and-cooking-ramps\/","title":{"rendered":"Foraging and Cooking Ramps – Wild Edibles"},"content":{"rendered":"

\"Foraging<\/a>Ramps or Allium Tricoccum (also called wild leeks) are one of the first harbingers of spring and one of the most delicious wild edible greens you can forage for. They are native to Eastern North America and you can forage for them about six weeks. They grow in forested areas and have\u00a0flavors of garlic, scallions, and leeks. Eat up while you can because the growing season is short.<\/p>\n

Often times if you see them at your local farmer’s market they are $20 a pound or $5 for a small bunch. Yikes! If you make sure to harvest them sustainably then foraging for them is the best route to go. I am thrilled to have a local spot I know where they grow in abundance. When the first warmer days of spring arise start walking in the woods and take a look. Oh and look for morel mushrooms too, they starting popping around the same time.<\/p>\n

They almost look like tulip leaves but far more delicate and they usually only have two leaves. The stems are redish and they appear to have a bulb at the end, like onions. You also get a strong garlic smell from them. Once you have harvested them, rinse them, and remove the membrane\u00a0which covers the stem and bulb. You can chop them up or cook them as is. They can be stored in the fridge by wrapping them\u00a0loosely in a wet towel.<\/p>\n

Cooking them is easy as well…<\/p>\n