#ramps

[siftedfield]

Hey guys, after foraging and cooking with ramps every spring for years, I compiled all of my tips and recipes into a single post, reblog for more forest found foraged content

[viejospellejos]

Esto ya es pasarse el juego

[arc-hus]

Andalusia’s Museum of Memory, Granada - Alberto Campo Baeza

https://www.campobaeza.com/

[remash]

3 terraces | reception  ~ continuation studio | photos: © xiazhi pictures

[morethansalad]

Vegan Orzo with Ramp Pesto

[stepfordgoth]

Ramps ❤️

[mushroomgay]

London, UK, April 2023

Wild garlic (Allium ursinum) 

‘Wild garlic’ is a term given to a whole host of garlic / onion scented plants over the world, and A. arsinum also goes by many names - wild garlic, ramsons, ramps, broad leaved garlic, bear garlic. 

Like many other similarly pungent and edible plants, it starts to pop up in early spring, signalling the start of the spring greens and fungi. It is native to the UK (which is why I leave the bulbs in the ground, whereas many North American foragers will pull them up, and leave in their native Alliums), and likes damp woodland, near streams and ditches. 

There are look-a-likes to be careful of - Lily of the Valley is the most dangerous, containing extremely toxic substances that effect the heart, and growing in similar habitats to Alliums. However, as with most look-a-likes, if you are aware of them, they are easily distinguished and avoided. Lilly of the Valley has two leaves on each stem, whereas each wild garlic leaf grows on its own stem, for example. Most tellingly however, wild garlic of course has a pungent, garlic-ey smell, which Lily of the Valley lacks. If you are at all in doubt or worried, you can always wait for the plants to flower, as the differences between the two will be clear to even the most inexperienced foragers. Lily of the Valley flowers are beautiful little bells, whereas wild garlic flowers are small stars. 

I pulled this haul from an enormous patch - you couldn’t even see the dent of what I’d taken from the acre or so the garlic was covering! I pickled the buds (they’ll top salads and sandwiches), made most of the rest into pesto that will be stored in the freezer until use, and had lots of it fresh with vegan oyster mushroom scallops. All delicious! 

[ziggy-solarecreator]

[alleghenyfeverdreams]

It’s the return of wild leek pins!

[changelingchangewing]

Ramps and elevators should be built into all more than one story buildings actually.

Ramps should be put in front of buildings so wheelchair users can get into them.

Elevators should be built inside buildings solely with disabled people in mind.

Note to architects: if you can put in stairs, put in something accessible as well.

[freshtendril]

Lake Trout, Toothwort and Garlic Ramp Wine Cream Sauce with Home Fries

I checked out my fave foraging spot and no morels or Gyromitras. Drat. So far anyway, it’s early still so I’ll be back. But as diligence I gathered a few Toothwort, ramp leaves, and Winter cress/creasy-Greens tops. The horseradish peppery flavor of the Toothwort and the bitter cress are perfect with trout.

Remember kids, take only what you need. Don’t take more than you use, or take too much that harms the plant or harms reproduction.

[aphermion]

[viejospellejos]

Diooooosss 🤯

[johnschneiderblog]

Ramping it up

Invariably the first splashes of green in our woodlot are ramps, a kind of wild green onion.

They're completely edible and I've heard it argued that they're superior, in certain recipes, to store-bought onions. Sharon used them the other day in a grouper sauce; generally we just cut them up in our salads.

They've been known to show up at Detroit's Eastern market - $12-15 for a puny bunch - and Etsy wants $39.95 for 25.

Here, they're free for the picking.

[morethansalad]

Ramp and Asparagus Rice Soup (Vegan)