A 'Ramp' to healthy eating

As the earth thaws, life slowly begins to creep out. Everybody is up and about after a LONG nap. Birds are back, animals are out of hibernation and green things start to peek out of the dirt. This is the celebration of life, Spring is definitely here! Spring season brings new hope with its arrival. Just like your mind is full of joy, ideas and plans for warmer time, nature is also planning things! Nature is happy to finally present you its bounty. For the next 6 months, you will be gifted health in the form of various fruits, vegetables, colours, textures and fragrances.

The first present out of nature’s basket is this wild grown plant- Ramp. Ramps are also called wild leeks or wild onions. Once upon a time ‘nectar of life’ for Native Americans, today, it is a Chef favourite. North American Chefs and gourmets will freak out over the arrival of ramps.

What’s the fuss about?

Ramps are not something you can walk into a grocery store and buy in the middle of September. Ramp season is very short, just about 2-3 weeks after the land is thawed and is conditioned with warmer showers. Ramps grow in the wild. Yes, something that is truly NON-GMO about these little green things. There was a time when many vegetables were naturally organic and non-gmo. Over the course of time, things have changed and we pretty much get everything all year round. From asparagus in December to pumpkins in May. But here is a vegetable that is untouched by this vegetative revolution. Looking at the present situation, demand is exceeding the supply. Before they are corrupted, run to the nearest patch of wild ramps and enjoy the beauty while it lasts.

Ramps, for that matter any wild vegetable, are a rich source of vitamins and minerals. Spring season brings allergies, nasal congestion, bronchitis, pneumonia, and related infections. Our go-to solution is to load up on Vitamin C. However, nature has a simple, cost-effective solution for you. Ramps, that are available only in the beginning of spring are absolutely rich in Vitamin C. Also rich in polyphenols (that are known to fight cancer), iron, choline, vitamin A, selenium and fibre! Another benefit of this plant is to maintain a good intestinal diversity. When we consume wild grown plants, that are not treated with pesticides, we allow the good bacteria to thrive. Not only to keep the plant healthy but also to let us reap the benefits of its nutrient content. Including this vegetable in your diet will definitely save you $$ on allergy medication or a doctor’s office.

But where can we buy it?

Very few, and I mean really FEW local farmers carry about 10 bundles of this vegetables once a week. Grocery stores? No chance. Not enough to meet their quantity and consistency standards. However, you may be able to pick it up for free if you enjoy foraging.

How to identify?

Ramp typically grow under the shade of deciduous trees like maple or oak, in rich soil. They belong to the onion or garlic family. Therefore, the bulb is buried in the soil. And leafy greens, 2 to be precise, grow on the surface. This is what a patch of wild ramps will look like.

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How to grow them in your backyard?

The easiest way would be to forage some ramps along with roots and replant them in your yard. Let them mature and flower, so you have more the following year. Takes them about 5- 7 years to fully mature, to be able to flower. You may also buy seeds and start from scratch. It takes about 6 to 18 months for them to grow. Plant them in the shade of a deciduous tree like maple or oak. Though they love water, water-logged soil is not good for their growth. They are very delicate and do not like direct sunlight. Once the season is over, the bulbs will survive harsh weather and be ready for next season. Most sustainable way of harvesting them would be to leave the bulbs and cut just the stem and leaves out.

How to cook?

Here are a few recipes that will help you enjoy Ramps this spring.

Ayurvedic recipes:

This is a traditional recipe made using turmeric, cumin and other spices to increase the availability of vitamins and minerals for the body. In other words, the use of these spices and combinations will help better absorption and assimilation of this wild vegetable.

Simple stir-fry

Ingredients:

2 bunches of ramps, washed, and cleaner

1 small onion, dices

⅛ tsp cumin seeds

⅛ tsp turmeric powder

⅛ tsp coriander powder

1 small green chilli, slit lengthwise

Salt

Oil

Method:

Heat oil in a wok. Add cumin seeds. Once they sputter, add onion and cook until light pink or brown.