Ramps are wild leeks. They have creamy white root ends that become a lovely pink hue further up and end in wide, pointed leaves that, as long as the ramps are picked when young, are tender and as edible as the white part near the roots. Their flavor is not unlike that of green onions (a.k.a. scallions), with a bit of a forest, woodsy note added in for good fun.
You'll find ramps at some farmers markets, green markets, or specialty markets when the weather turns to spring. Many people are such fans that they forage them in the woods for themselves. As with all wild foods, if you want to find your own, be sure to go with someone who well knows the edible from the inedible, not to mention the poisonous.
Use ramps as you might green onions, spring onions, or tender young leeks. Ramps are wonderful simply chopped up and tossed into salads, are delicious sautéed all on their own or with other vegetables as in this Asparagus With Ramps, and add a great flavor when added to potatoes in a variety of preparations (cooked and worked into Mashed Potatoes, fried and added to a Potato Leek Gratin, or chopped and tossed in with Roasted Potatoes).
Store ramps, loosely wrapped in plastic, in the fridge until you're ready to use them. To prepare ramps, trim off the root ends and pull off any loose or wilted layers around the white and pink parts. Rinse the entire ramps well under cool running water to remove any dirt or grit and then pat the ramps dry.
