Culinary Uses
The plant's flavor, a combination of onions and strong garlic, or "like fried green onions with a dash of funky feet" in the words of food writer Jane Snow, is adaptable to numerous cooking styles. In central Appalachia, ramps are most commonly fried with potatoes in bacon fat or scrambled with eggs and served with bacon, pinto beans and cornbread. Ramps can also be pickled or used in soups and other foods in place of onions and garlic.
Read more about this topic: Allium Tricoccum
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“There are many of us who cannot but feel dismal about the future of various cultures. Often it is hard not to agree that we are becoming culinary nitwits, dependent upon fast foods and mass kitchens and megavitamins for our basically rotten nourishment.”
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