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Allium tricoccum (commonly known as rampramps, spring onion, ramson, wild leek, wood leek, and wild garlic) is a North American species of wild onion that's prized for their unique flavor - far more strong than onion or garlic.


The taste is just phenomenal - In The New Southern Garden Cookbook, author Sheri Castle has this to say: “Trying to describe ramps is like trying to describe the taste of water—there’s no adequate vocabulary for it, even though we know exactly what it is. They’ve got the sweetness of a leek, with a strong pungency you’d find in garlic."

Ramps / Wild Garlic Onion

  • My favourite way to eat ramps is in a frittata - Actually cooking one up right now! See the recipe below:



    • 2tablespoons olive oil
    • 1/2pound ramps, cleaned, bulbs and leaves separated
    • 12cremini mushrooms, washed and sliced or quartered
    • 12large eggs
    • 1teaspoon freshly ground black pepper
    • 1/2teaspoon kosher salt



    • Preheat the oven broiler.
    • Heat a large skillet over medium high heat. Once warm add the olive oil, followed by the ramp bulbs and mushrooms. Sauté, stirring frequently until caramelized, about 5 minutes.
    • Add the ramps leaves and sauté an additional minute or two. Evenly distribute the ingredients in the skillet. Whisk the eggs until well mixed and frothy and add the eggs to the skillet. Season with salt and pepper. Cook on the stovetop until the eggs are beginning to set. Move them around the skillet as though you are making an omelet, scraping the cooked bits, and allowing the liquid egg to fill in the holes.
    • Once the eggs are about halfway cooked, place in the broiler for 1 minute. Check doneness. Continue cooking under the broiler, checking at least every 30 seconds, until cooked to your liking.
    • Serve immediately. Leftovers may be stored in the refrigerator in an airtight container for up to 3 days. Serve cold or warm in the microwave for about 30 seconds.