The first food of the forest floor pops up each spring with garlicky, green foliage and an even tastier white bulb; to cleanse our bodies of the winter blahs with a wonderful tonic of vitamins and minerals.
I was first introduced to this culinary delight, a sweet garlicky treat referred to by many names; wild leeks, ramps, wild onions, allium trivium, a few decades ago by my then soon to be father-in-law. A wonderful, kindly, country gentleman who loved the forest and all of it’s earthly gifts.
This spring being newly retired and with lots of time on my hands due to covid19 isolation, I thought I’d forage for, and experiment with this interesting food.
Wild leeks can be found in most sugar maple forests. Surrounded by the beautiful trillium. We were able to transplant a little bit of both into our forest. Leaving this years found plot to rejuvenate and be discovered by other adventurous foragers.
