Ramp Seed (Wild Leek)

(Allium tricoccum)

Ramps, also know as Wild Leeks, are a wonderful edible Spring ephemeral. They are one of the earliest wild greens to emerge in the Spring. Ramps prefer rich, moist woodland soils and are slow growing. The whole plant is edible and delicious. The leaves have a sweet, pungent garlic flavor, with the bulbs being a bit sweeter. Ramps are considered over harvested in some areas of the Eastern US so we’re very aware of how and where we harvest. We tend to ramps with care, and have future generations in mind. We eat a lot of ramp greens every Spring and dry some for use as a spice throughout the year. We also blend them with butter and freeze for later use.

To grow from seed, we recommend direct sowing seeds in Fall. Create a weed free bed and scratch the seeds into soil and mulch with an inch or two of leaves. They can take two years to germinate. You can speed germination by placing seeds in a baggie with damp sand, or damp peat, and refrigerating for 60 days, then take the seeds out for 30 days, then placing back in fridge for another 60 days. This may seem like a lot of work but it’s quite simple. Just be sure to mark your calender.