We love all the seasons here in West Virginia, but spring does have a special spot in our hearts because, well, ramps. If you don’t know what these are (and if you haven’t been waiting impatiently all year to eat them again), you must be somewhat new to the state! But we’re here to help catch you up to speed on everything you need to know about these magical vegetables and where to find them this spring.
When you go for that long-awaited spring hike in the woods after the snow has gone, be sure to keep an eye out (and nose open!) for ramps, one of the first plants to come up after the snow.
Ramps, also known as wild leeks, are an onion and garlic relative, but with wider leaves: each bulb sprouts several light green leaves 1 to 2 inches wide by 4 to 12 inches long and with a purplish stem. Ramps grow in clumps of at least 4 to 5 plants.
Commonly found in the mountains of West Virginia in the rich, moist soil of deciduous forests, the edible leaf and root of the ramps have a very distinctive, strong onion/garlic odor and taste.
Ramps have a long and productive history. Native Americans used them as a spring tonic for colds, croup, earaches, and insect bites. Early settlers looked forward to having early greens after a long winter. They've become a rich tradition.
But beware of their infamous reputation for leaving your breath quite fragrant after consuming! One old-timer remembers that ramps were banned from school when she was a child due to their strong smell. When certain students wanted to get out of school, they found and ate some during recess, ensuring the teacher would send them home.
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Ramps can be harvested on public land in West Virginia, but please be good stewards of these treasures, and practice sustainable harvesting.
Sustainable harvesting practices include taking only a portion of each clump of ramps, cutting the actual roots off of the bulb as you harvest and replanting those roots in the same soil to allow regrowth, or taking just the leaves and stems (which have the same delicious flavor) and leaving the bulbs in the ground with a few leaves still attached.
Ramp leaves and roots can be eaten raw, sauteed, fried, made into jam, wine, dressing, vinegar or pesto. If you don't relish a hike in the woods, you may be able to find them at a roadside stand or taste them at one of the numerous ramp dinners or festivals found throughout the state.
These dinners all feature ramps, often pairing them with ham, fried potatoes, soup beans, and cornbread. The ramp feasts serve as fundraisers for libraries, fire departments, and churches. Festivals may include live music, contests, and booths.
Ramp season typically runs from late March through early May, with most ramp festivals and dinners occurring in April. For ramp dinners offered around West Virginia in 2020, check this continuously updated list provided by travel magazine West Virginia Explorer. And keep your eyes peeled for one of the many unadvertised roadside stands that pop up for a few short weeks in conjunction with ramp season!
Have you eaten ramps? How do you prefer to fix them? What are your tricks for avoiding bad breath? Let us know in the comments!
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