Ramps are one of those foods that can seem mysterious until you spend time in Appalachia. These wild spring plants have a strong onion-and-garlic character and have been gathered in the mountains for generations.
In West Virginia, ramp season is not just about an ingredient. It is also a social tradition.
What are ramps?
Ramps are a native wild allium that emerges in wooded areas during spring. Both their leaves and bulbs have traditionally been used in cooking, although responsible harvesting is important because wild populations can be damaged by overcollection.
The flavor is powerful. If you like garlic, onions and leeks, you will probably understand the appeal quickly.
How are they eaten?
Ramps can appear with potatoes, eggs, beans and other straightforward Appalachian foods. Modern restaurants may use them more creatively, but the traditional appeal comes from combining a seasonal wild ingredient with simple home cooking.
Look for community ramp dinners
Spring ramp dinners and festivals are held in various West Virginia communities. These events can be one of the most interesting ways for a visitor to experience the tradition because food, season and local community all come together.
Dates and availability change from year to year, so check current local information before planning a trip around one.
A food worth travelling for
Unlike a pepperoni roll, ramps are not something you can expect to find year-round. Their short season is part of what makes them special.
If you happen to visit West Virginia when ramps are appearing, look for a local dinner or restaurant serving them. You may leave with garlic on your breath, but also with a much better understanding of Appalachian food culture.