Wild ramps thrive in Wisconsin if you know where to look. I had the good fortune to be shown that healthy patch above. Ramps appear early, and the Indians showed the settlers the health benefits of eating the plant after a long hard winter. Ramps are sometimes called wild leeks and have a distinct garlicky flavor. I've used them in potato ramp soup, sautéed with butter and used whole uncooked leaves as a tasty hors d'oeuvre that riffed on bagna cauda.
Wild ramps are apparently hard to cultivate, but I'm giving it a shot. I brought back a couple whole plants; hopefully they will survive.
