For many West Virginians, ramp hunting marks the sweet arrival of spring. Ramps, also known as wild leeks, are a prized Appalachian vegetable. With their garlicky, oniony flavor, ramps make delicious additions to all sorts of recipes. Here’s a beginner’s guide to sustainable ramp hunting in the Mountain State.

Identifying Ramps

Ramps grow low to the ground in shady clusters, with broad green leaves emerging in early spring. These wild onions have a bulbous white root system similar to small leeks or green onions. Crush a leaf and you’ll be hit with a distinctive garlicky or oniony scent – a key ID trait! Ramps can be mistaken for lily of the valley, so confirm via smell before harvesting.

Ramps have smooth, broad, lily-like leaves that are light green in color. Each plant typically has two or three leaves that can grow up to 10 inches long and 3 inches wide. The leaves taper down to a purple or burgundy-tinted stem that disappears into the soil.

When identifying ramps, pay close attention to the leaf shape and arrangement. Ramp leaves are elliptical and grow directly from the ground, unlike some look-alikes. The leaves also have a smooth texture and a distinct central vein running down the middle.

Remember, while the garlic-onion scent is a key identifier, it’s important to use multiple characteristics to confirm you’ve found ramps. Never consume any wild plant unless you’re 100% certain of its identification.

Look for ramps in moist hardwood forests, especially near streams, on hillsides, or in coves. They often grow alongside spring ephemerals like mayapples, trilliums, trout lilies, and spring beauty. Excellent public lands for foraging include Monongahela National Forest, wildlife management areas, and state forests and parks. Ramps thrive in the Appalachian woodlands of West Virginia.

When and How to Harvest Ramps

Time your foraging for mid-to-late spring when ramps are at their peak. Ideally, harvest ramps in April after several weeks of warmer weather when the leaves reach 4 to 6 inches tall. This ensures the plants have stored enough energy in their bulbs over winter.

When harvesting ramps, bring a small digging tool or a sturdy knife. Gently brush away the leaf litter around the plant to expose the base of the stem. If you’re only taking leaves, carefully cut them about an inch above the soil line, leaving the bulb and some of the stem intact.

If you do harvest whole plants (where permitted), use your digging tool to loosen the soil around the bulb. Gently pull the plant from the ground, being careful not to damage neighboring plants. Clean off excess soil and trim the roots.

It’s crucial to practice ethical harvesting. The West Virginia Division of Natural Resources recommends harvesting no more than 1/5 of a ramp patch to ensure its long-term survival. Also, consider replanting the root end of harvested ramps to encourage regrowth.

Use caution when gathering ramps – harvesting the entire plant could kill it. Instead, cut 1 to 2 leaves per plant with a digging knife, leaving some foliage behind. Try not to pull up the bulbs, which the plant needs to regrow. It’s also good practice to scatter some of the ripe seeds as you harvest.

For sustainability, harvest ramps sparingly and spread your foraging over multiple sites. Take only what you need, leaving plenty behind to propagate.

Preparing and Enjoying Ramps

Ramps are incredibly versatile in the kitchen. Here are a few popular ways to enjoy them:

1. Ramp Butter: Blend chopped ramps with softened butter for a flavorful spread.
2. Grilled Ramps: Lightly oil whole ramps and grill for a smoky side dish.
3. Ramp and Potato Soup: Add ramps to your favorite potato soup recipe for an extra kick.
4. Ramp Frittata: Incorporate chopped ramps into a hearty breakfast frittata.
5. Ramp Cornbread: Mix finely chopped ramps into your cornbread batter before baking.

Some other favorites include pickled ramps, ramp pesto, and ramp kimchi. Ramps pair well with meats like chicken, steak, and sausage. Let your creativity run wild with these mountain delicacies!

Remember, ramps have a strong flavor that mellows with cooking. Start with small amounts and adjust to your taste preferences.

Happy sustainable ramp hunting, West Virginia! Respect ramp habitat and these beloved wild onions will continue spreading their garlicky goodness for generations to come.