Here is a snippet of the latest junk email we received from Sunshine Farm and Gardens. I never subscribed to your mailing list so stop sending me this stuff and I'll stop complaining!
--------------------------------------------------------------------------------------------------------------
"The Cat Is Out Of The Bag"!!!
"The Word Is On The Street"!!!
Well..... there's lots of ways to say it, but you get my drift. I'm referring to the same news that I learned over 46 years ago when, as a young, naive lad, I moved to the mountains of Greenbrier County, West Virginia from the streets of Philadelphia. The natives were enthralled with us, the "Back To The Land", "Hippie Homesteaders" influx and were very eager to teach us the "Ways Of The Wild". They'd take us out into the forests to educate us about edible wild plants like "Rock Lettuce" (Saxifraga micranthidfolia), "Creasy Greens" (Barbarea verna), "Poke Salad" (Phytolacca americana), "Shepherd's Purse" (Capsella bursa-pastoris), "Purslane" (Portulaca oleracea) and many other edible wild "weeds". However, the most cherished and prized edible native plant of all was Allium tricoccum or what they introduced us to as "Ramps". The word Ramps is a corruption of the old Anglic word "Ramson", in case you're wondering how this seemingly strange common name originated.
Now, more than four decades later, it seems that almost every five-star, gourmet restaurant in the US has a "Ramp" dish on the menu.
"Ramps" aka Allium tricoccum, are actually wild leeks. They combine the taste of garlic (Allium sativum) with the taste of onion (Allium cepa), although that's really somewhat of an oversimplification as the taste of "Ramps" is bursting with other, so many other, flavors and nuances that they leave their actual essence difficult to verbalize. Only your culinary imagination will limit their possibilities in your own kitchen. I use the leaves in salads and stir fries, and chop the bulbs for Miso soup and many other dishes. And once you've had them on pizza... fagetaboutit!...