Tag Archives: Ramps

P.E.M.U. 0003 – Ramps (Allium tricoccum)

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New to P.E.M.U.? Start here: https://bigpigblog.com/2015/03/20/p-e-m-u-project/ Do the work!! Use a good field guide for identification and start your journey. Items in “bold” are first hand experience.

This week’s featured plant are a mountain favorite, Ramps…

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Ramps. Wild Leeks (Allium tricoccum)

Amaryllis Family – Onion Subfamily – Page 196 Botany in a Day Elpel

Identification – Page 144 Forager’s Harvest Thayer

  • Flat thickened leaves with onion smell
  • Flowers appear after leaves wither

P-oisonous

E-dible

  • Bulbs – raw
  • Bulbs – cooked
  • Bulbs – pickled
  • Leaves – raw
  • Leaves – cooked
  • Flowers – raw

M-edicinal

  • Used like garlic
  • Earaches

U-seful

  • Insect repellent

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Ramps can be easily over-harvested due to their slow growing nature and commercial demand, so go easy on your ramp patch.

Ramp dip – http://ediblemadison.com/recipes/view/creamy-ramp-dip

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Ramps, morels, and scrambled eggs…
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More ramps and eggs…

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And ramps, crappie, and a wild salad…

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Resources: 

PFAF – http://www.pfaf.org/user/Plant.aspx?LatinName=Allium+tricoccum

Interested in learning more about the Poisonous, Edible, Medicinal, and Useful plants around us? Check out BPO’s foraging classes http://www.bigpigoutdoors.net/poisonous–edible–medicinal—-useful-plants.html

Foraging season ramps up…

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Ramps..spring beauties..trout lilies..toothwort..curly dock..chickweed..dandelion..redbud flowers..watercress..violets..wild onions..It is that time of year.

As my neighbor was mowing his yard, one of my buddies joked with me this afternoon as I was gathering tonight’s salad.. “Why you picking weeds when you have lettuce in the garden?

He knows why, because he is the same way, shunning regular produce if he can go gather some greens.

There is something deep inside my primitive DNA that makes foraging for “wild” salads feel natural. No pesticides, no genetic modification, and they are loaded with tons of vitamins, minerals, and antioxidants. Starting this time of year, my focus shifts to my chlorophyll laden friends.

Thankfully, my hunting and gathering forays are counter-balanced by my gifted wife that loves to cook.

Tonight’s meal was fresh caught crappie, pan seared, with lemon basil butter, over sauteed ramps with shallots, on a bed of wild rice and quinoa pilaf. Chickweed, curly  dock, dandelion greens and buds, plantain, wild onions, wild lettuce, and redbud flowers, made up the “wild” salad and was topped with some crushed black walnuts.

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Fresh, free food that is popping up everywhere. Stay tuned as we are finalizing the dates on our foraging classes.