Appetites: This year’s crop of ramps will be a delight for spring foragers

It’s a special time of year for urban foragers because it’s time to go hunting for ramps, also known as the wild leek.

Cookbook author Beth Dooley said spring foragers will delight in this year’s crop — which won’t last long. She was out recently with a friend.

Dooley noted it’s illegal to forage for ramps on public lands, so it should only be done on private land.

But it’ll be obvious when foragers do tromp on some ramps because of its strong garlic scent. She also advises foragers to only take a few bulbs so they can re-emerge next year and to not forget about the leaves, which are just as delicious.

For more on ramps, click play on the audio player above and check out Dooley’s recipe below.

Ramp Pesto (serves 4 to 6)

Ingredients

• 1 bunch ramps

• 1/2 cup nuts, toasted (hazelnuts, walnuts, pecans, etc)

• 1/3 to 1/2 cup extra-virgin olive oil

• Generous pinch salt, to taste

• Generous pinch freshly ground black pepper, to taste

• Pinch red pepper flakes, to taste

• 1 tablespoon lemon juice, or more to taste

Directions

Put all of the ingredients into a blender or food processor fitted with a steel bade and pulse until thoroughly blended and until it’s reached desired consistency.

Great for pasta, to spoon over cooked chicken, fish, steak, pork. Swirl into mayo for sandwiches and whisk into vinaigrette. Store in a covered container in the refrigerator for up to 1 week or freeze.

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