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Ramps - Wild Leeks, (Aylmer, ON) - 1 Bunch
$3.99
Wild Ramps are ONLY available for a few days in the early spring. Give it a try!
Ramps is a term for slender, upright plants comprised of small bulb-like bases tapering through straight stalks into long and broad lanceolate-shaped leaves.
Ramps are a source of vitamin A to maintain healthy organ functioning, vitamin C to strengthen the immune system, and vitamin K to assist the body in faster wound healing. The shoots also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, chromium to regulate blood sugar levels, selenium to protect against cell damage, and other nutrients, including antioxidants to prevent the damage caused by oxidative stress on cells in the body, folate, copper, and fiber. In North America, Native American groups such as the Cherokee would use Ramps in a poultice to spread topically over bee stings and bug bits. They would also incorporate the shoots into a tonic and consume the mixture as a springtime body purifier.
Ramps have a piquant flavor suited for fresh or cooked preparations. The plants are sourced by chefs as a seasonal delicacy, and despite their small size, Ramps are known to have such a strong garlic and onion flavor they are nicknamed "little stinkers" It is important to thoroughly wash Ramps before use as the plants can trap dirt and grit, creating an unpleasant eating experience. It is recommended to submerge the greens in water and swish them around to dislodge the remaining debris. The outer leaves and sheaths should also be removed, creating a more tender texture. Ramps shine in any recipe calling for leeks or scallions, and the plants can be served raw or sautéed, roasted, baked, or grilled. Delicate slices of the plant can be served as a finishing element over springtime dishes or chopped and tossed into salads. Ramps also develop richer, savory notes when cooked and are incorporated into casseroles, potato dishes, soups, and egg-based preparations.
Whole, unwashed Ramps should be wrapped in damp paper towels and stored in a sealed container for 3 to 4 days in the refrigerator's crisper drawer. Ramps can also be frozen for up to six months.
Ramps are a source of vitamin A to maintain healthy organ functioning, vitamin C to strengthen the immune system, and vitamin K to assist the body in faster wound healing. The shoots also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, chromium to regulate blood sugar levels, selenium to protect against cell damage, and other nutrients, including antioxidants to prevent the damage caused by oxidative stress on cells in the body, folate, copper, and fiber. In North America, Native American groups such as the Cherokee would use Ramps in a poultice to spread topically over bee stings and bug bits. They would also incorporate the shoots into a tonic and consume the mixture as a springtime body purifier.
Ramps have a piquant flavor suited for fresh or cooked preparations. The plants are sourced by chefs as a seasonal delicacy, and despite their small size, Ramps are known to have such a strong garlic and onion flavor they are nicknamed "little stinkers" It is important to thoroughly wash Ramps before use as the plants can trap dirt and grit, creating an unpleasant eating experience. It is recommended to submerge the greens in water and swish them around to dislodge the remaining debris. The outer leaves and sheaths should also be removed, creating a more tender texture. Ramps shine in any recipe calling for leeks or scallions, and the plants can be served raw or sautéed, roasted, baked, or grilled. Delicate slices of the plant can be served as a finishing element over springtime dishes or chopped and tossed into salads. Ramps also develop richer, savory notes when cooked and are incorporated into casseroles, potato dishes, soups, and egg-based preparations.
Whole, unwashed Ramps should be wrapped in damp paper towels and stored in a sealed container for 3 to 4 days in the refrigerator's crisper drawer. Ramps can also be frozen for up to six months.
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