As we move into May, the Fox Cities are finally shaking off the last of the frost. While the tulips are blooming in downtown Appleton, a more elusive treasure is emerging in the damp, shaded hardwood forests surrounding Grand Chute. For our May spotlight, the Grand Chute Gazette is diving into the world of Wild Leeks, affectionately known as Ramps (Allium tricoccum).
In Wisconsin, “Ramp Fever” is a real phenomenon. These plants are one of the most celebrated harbingers of spring, offering a pungent, sweet-yet-garlicky flavor that you simply can’t find in a grocery store.
The Original Spring Tonic
Long before we had year-round produce, early settlers and Indigenous people in the Great Lakes region looked to Ramps as a vital source of nutrition. After a winter of salted meats and dried grains, these were often the first fresh greens available.
- Vitamin Powerhouse: Ramps are incredibly high in Vitamin C and Vitamin A. Historically, they were consumed to ward off the “winter sluggishness” and support the immune system.
- Heart and Blood Support: Like their cousins, garlic and onions, Ramps contain sulfur compounds that support healthy circulation and may help maintain healthy cholesterol levels.
- Digestive Stimulant: As an early spring “bitter” leek, they help jumpstart the digestive system, signaling to the body that the season of heavy, warming foods is over.
The “Golden Rule” of the Fox Valley Woods
Ramps are a slow-growing perennial; it can take up to seven years for a single seed to produce a harvestable plant. Because they have become so popular in recent years, they are at risk of over-harvesting in Wisconsin. If you are foraging in our local woods this month, please follow these sustainable practices:
- Leave the Bulb: Traditionally, foragers dug up the whole plant. Today, we recommend harvesting only one leaf per plant and leaving the bulb in the ground. This allows the plant to continue growing and seeding for future years.
- The 10% Rule: Never take more than 10% of a patch. If a patch looks small or struggling, leave it be and move on.
- Know Your Lookalikes: Be careful not to confuse Ramps with Lily of the Valley, which is poisonous. Ramps have a very distinct, unmistakable smell of onion or garlic—if it doesn’t smell like “the best onion ever,” don’t eat it!
Recipe: “Wisconsin Gold” Ramp Butter
Since we live in the heart of dairy country, there is no better way to preserve the fleeting flavor of May than by making a compound butter.
Ingredients:
- 1/2 cup (1 stick) high-quality salted Wisconsin butter, softened
- 1/4 cup finely chopped Ramp leaves (thoroughly washed)
- 1/2 tsp Lemon zest
- A pinch of cracked black pepper
Instructions:
- Prep: Wash the ramp leaves carefully to remove any forest soil. Pat them completely dry.
- Mix: In a small bowl, fold the finely chopped leaves, lemon zest, and pepper into the softened butter until well combined.
- Store: Roll the butter into a log using parchment paper or simply pack it into a small ramekin.
- Enjoy: This butter is incredible on a grilled steak, melted over fresh asparagus, or spread on a piece of crusty sourdough. It also freezes beautifully, allowing you to taste a bit of May when the Wisconsin snow returns.
A Critical Safety Reminder
Like all members of the Allium family, Ramps can cause digestive upset in very large quantities. If you have a sensitive stomach or are allergic to onions or garlic, proceed with caution. Additionally, ensure you are foraging in areas that haven’t been treated with chemicals or impacted by heavy road runoff.
The Grand Chute Gazette does not offer medical advice. Always consult a healthcare professional before adding new herbs or supplements to your routine, especially if you have an underlying health condition.
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