These pungent cousins of leeks are a delicacy to be enjoyed sparingly in spring.
By Victoria von Biel
I first tasted ramps a couple of years ago when a friend presented me with a bunch she had bought at the Union Square Greenmarket in New York City.
“You’ll love these,” she said as she handed me a strong-smelling cluster of leafy green stalks, wrapped in paper like a precious bouquet. “Think of them as garlicky spring onions.”
She was right. I did love them. I added finely chopped ramps to risotto, folded them into scrambled eggs, and made pesto. I even went to a dinner at a local restaurant in which every course featured the pungent green. I was hooked.
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