Harbingers of Spring: Ramps and Morels By Fred Huszarik, Lanark & District Chapter
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s we turn the page into a New Year, our thoughts go to spring activities on our 200-acre woodlot outside of Almonte; planning for gardens (my wife is already ordering her seeds in the middle of January), backyard maple syrup (I usually do around 120 taps for friends and family), and harvesting ramps and morels. Ramps (Allium Tricoccum, a.k.a. wild leeks, wild garlic) are one of the first green leaf plants to emerge in late March to early April in our mostly deciduous woodlot in eastern Ontario. They are an edible plant with green leaves and a bulbous white root that has the taste of a garlicy mild onion or shallot and looks a bit like a green onion. You cannot miss the distinctive garlic smell as you walk through a bunch of leaves in the woods. The season for harvesting ramps is quite short, only about two to three weeks. They will grow to harvestable size by mid-May and the leaves will die off by early June, depending on the weather; ramps do not like heat!
Ramps growing in your woodlot are a blessing but can also be a curse. They are a blessing because they are delicious and prized by chefs, so they can be a cash crop if you have acres of them as we do. We supply ramps to several restaurants in the Ottawa area. They can be a curse because we get a lot of ‘leek poachers’, as we call them, trespassing on the property and destroying the plants by digging them up, especially living near the Quebec border where ramps are protected by law and harvesting is limited to personal use. Sustainable picking of ramps should be done by hand and not with shovels. As an edible, ramp leaves are an excellent addition to salads, sautéed as you would spinach, or made into one of our favourites, ramp pesto. You will find lots of recipes on-line, but here is a simple one: Ramp pesto: • Take about ½ lb. cleaned ramps, about 15-20 plants leaves and bulbs, and parboil them in a pot of boiling water, no more than 2 minutes. Immediately put them into a water/ice bath to cool, and then dry them on paper towels or a dish towel. • Place the ramps in a food processor, or blender, with about ¼ cup pine nuts or walnuts, and process until smooth. • Add ¼ cup grated parmesan cheese and process some more.
• With the food processor running, slowly add about ¼ cup olive oil. A large patch of wild leeks
• Add salt and pepper to taste.
• We usually put it into small sealer jars and freeze them, for pesto for pizzas and pasta all year long.
Another popular way of dealing with the whole plant, or just the bulbs, is to pickle them. There are many recipes for ‘pickled ramps’ on the web and again, these can be stored in sealer jars and used throughout the year. The bulbs are also great sautéed into scrambled eggs. Towards the end of ramp season in late May I start watching for morel mushrooms (Morchella esculenta) which are a species of fungi that comes in a variety of sub-species some of which, although not poisonous in the sense that they will kill you, are not recommended for eating such as ‘false morels’. We look for black and yellow morels which are classed as ‘choice’
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The Ontario Woodlander—An Ontario Woodlot Association Quarterly. Issue 102, March 2021
