Bibliographic Details
| Title: |
On the Hunt for Ramps, Spring's Most Coveted Ingredient. |
| Authors: |
Chandler, Adam (AUTHOR) |
| Source: |
Wall Street Journal - Online Edition. 5/16/2026, pN.PAG-N.PAG. 1p. |
| Subjects: |
Allium, Foraging behavior, Cooking, Spring, Cooks, Edible wild plants |
| Abstract: |
This article focuses on the seasonal appearance, sourcing, and culinary uses of ramps, a wild allium prized in the Northeastern and Midwestern United States as an early sign of spring. Ramps have a short harvest season of three to six weeks and are difficult to source, often foraged secretly from private lands, leading to high market prices. Chefs from restaurants such as Leland Eating and Drinking House in Brooklyn, N.Y., and Her Place Supper Club in Philadelphia emphasize ramps’ distinctive flavor and versatility, using them in dishes ranging from pesto to sauces and pickles. The article also highlights a respectful foraging culture among chefs and collectors, as well as practical tips for preparing and storing ramps at home. [Extracted from the article] |
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| Database: |
Regional Business News |
