The Wild Leeks of Spring-time
Filed under: Food & Cooking Tips, Living Green, Potatoes & Veggies
Some call them Ramps, others Ramsons. Folks from the far South and the West of
our country don’t know them at all because they’re a wild spring vegetable
of northern hardwood forests from South Carolina to Ontario.
Ramps are a delightful relative of the onion family (also closely related to the lily family). Their flavor is strong and earthy. They have tones of garlic, shallot and onion, yet have an elusively unique gingery spiciness.
Pioneers made certain to hunt their ramps for the nutrients they offered, being one of the very first green edibles of spring after a long winter of subsistence on stored vegetables. They say that the city of Chicago got its name from the native Potawatami “Checagou” which means “onions” or “skunk”, most likely due to the aroma from the proliferation of ramps that could be collected in the hardwood forests on the shores of Lake Michigan.
Growing an Herb Garden
The thought of walking through a garden on a warm summer day brings back childhood memories once forgotten. To think of walking in an herb garden, with the delicate scents wafting up with each step is something out of a fairy tale. You can create your own fairy tale setting right in the back yard.
There are so many things to consider when you decide to plant an herb garden. The first is location. You need to remember that most of the plants in this garden are going to be used in the kitchen. The best place to put them would be by the kitchen.
It is always best to choose a section in the yard close to the door. You may want to have the fresh herbs available for cooking but easy access is always a key role in how many of them actually make it to the stewing pot. When the herbs are right within walking distance of the kitchen you are more likely to run out and pick a few leaves to use. If you have to go all the way to the back of the yard, you may not feel so inclined to add that particular flavoring to your dish.