“Allium tricoccum known as ramp, ramps, ramson, wild leek, wood leek, or wild garlic is a North American species of wild onion widespread across eastern Canada and the eastern United States. Many of the common English names for this plant are also used for other Allium species, particularly the similar Allium ursinum, which is native to Europe and Asia.” [1]
This vegetable is not found in the super market; I picked these from the woodland behind my daughter’s house. There are / were a popular food among Indigenous Americans.
Several points attracted me to this food. First was its native American roots; it is not something imported from afar. It grows here, and alway has, probably for thousands of generations. Second, it is a “wild” food, not found in grocery stores, you have to scour the woods and then gather it yourself. Next, it is seasonal, and its season lasts just a few weeks, then it is “gone until next year” unlike many of the foods we buy today, sourced from around the world, that have no food season.
The second is an image of the sliced leeks cooking in the wok. The shape of the arrangement of pieces made me think of an abstract painting.
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