Herbs of the Field - Wild Leeks
Wild Leeks are also known as Wild Ramps. In nature they look much like a tall green onion, but it has a milder, sweeter flavor with a creamer texture when cooked. Wild Leeks are of the same family as chives, garlic, onions, shallots, and scallions. Ramps are favorite with forages and chefs for their potent flavor.
Wild Leeks contain many vitamins and minerals. They contain provitamin A which converts into vitamin A (beta carotene). In addition, a good source of vitamin K1, which is necessary for proper blood clotting and heart health. Also Wild Leeks are rich in vitamin C which assists the immune system, tissue repair, iron absorption, and collagen production. They actually have twice as much vitamin C as would oranges. Wild Leeks have manganese which helps with PMS symptoms and thyroid health.
Most importantly to your health, Wild Leeks are a great sources of antioxidants that help fight oxidation which damage your cells and increases likelihood of developing diabetes, cancer and heart disease. Also contain allicin, which makes Wild Leeks to be antimicrobial and cholesterol lowering. Allicin also reduces inflammation in the body that leads to chronic diseases.
Identification: Ramps can be found from northern Minnesota, Southern Canada to Nova Scotia, down to Missouri and Appalachia. Wild Leeks are bright green and grow to 12 inches tall and 3 inches wide. Each plant has two leaves that are attached to the white bulb below ground. The stem has a red hue from the base of the leaf to the bulb. Wild Leeks has a pungent, sweet, smell similar to onions. Because Ramps are a bulb, they tend to grow in small patches. Wild Leeks are easier to find in the spring through the beginning of summer. Afterwards, they beginning dying back to prepare for the winter.
Harvesting: It takes many years to form a large patch, so if over harvested, Wild Leeks will only be available individually. The soil habitat is key for the bulb to reach maturity, upwards of 10 years. To first harvest, only take a few leaves from each cluster. Spread harvest evenly throughout the patch, not removing the entire plant, this kills the patch. You also can take a sharp knife and just cut the top off the bulb.
Usage: Raw, in salads, cooked and used in dishes like mashed potatoes, cornbread, soup, pesto, etc. Also dehydrate they powderize.
Cautions: Be sure to identify correctly, sometimes there are look alike.