A Quick Guide to Growing Ramps; a.k.a. wild leek or Allium tricoccum, are a delicious spring food native to rich, moist, deciduous forests in the upper Midwest, Mid‑Atlantic, and northeastern United States. The stems and broad leaves have a mild garlic‑onion flavor and can be enjoyed raw, cooked, or pickled. They appear for a short period in the early spring and may even make it to your local supermarket.
Spaghetti (or Linguine) with Ramps (serves 2) recipe from Mario Batali coarse salt 1/2 pound dry spaghetti or linguine extra-virgin olive oil 1 bunch fresh ramps, white root ends and green leafy tops separated crushed red pepper flakes to taste dry breadcrumbs (I used Panko)