Ramps
Allium tricoccum
herb · vegetable
⚠️ Toxic look-alike
Never eat this plant unless you are certain it is not its toxic look-alike.
Lily of the valley and green false hellebore, both very toxic, grow in the same woodland with similar leaves. Only ramps smell of garlic when the leaf is crushed, and their stem is often purple.
If in the slightest doubt, leave it. If you feel unwell after eating it, even several hours later, call Poison Control (1-800-222-1222) or 911.
Broad, tender leaves and a small bulb tasting of garlic and onion, pan-fried, pickled or as pesto in spring.
- Origin
- Broadleaf forests of eastern North America
- Season (United States)
- April to May · grows in your region
- Preparation
- The root is cut off and the thin skin of the bulb removed; leaves and bulb are eaten raw, chopped, or pan-fried for one to two minutes. When gathered, it must smell of garlic when crushed: without that smell, it is not eaten. Chop or crush it, then wait ten minutes before cooking: that is how long its sulfur compounds take to form.
- Molecules
- Fructans (inulin, FOS) · Allium sulfur compoundsIn small amounts, not counted Lutein and zeaxanthin · Chlorophyll
- Did you know?
- In Quebec, selling it has been banned since 1995: each person may pick only about fifty bulbs a year.