Ramps are found at higher elevations the further south you go, as they like colder climates.   It is not unusual to see them growing through the snow in early spring. They like rich, well drained soil, like you find in the typical mountain hardwood forests, the north facing side the most common location…they like cold, remember.  You will find them in patches that range from a few dozen plants to acres pf them covering the entire hillside.  Harvest is mid March through May depending on the region and only last a few weeks or so before the leaves die back.  This makes them a VERY seasonal local harvest.

They have a taste somewhere between an onion and garlic, and would probably do even better than garlic for warding off vampires. Something in the ramps works its way through your system, and gives off their sulfurous odor through your pores for several days. When I was a kid in WV, EVERYONE ate them, a few consumed them not because they liked them, but more of a self-preservation measure. If your smell like everyone else, you don’t notice it.  The rest of us ate them because they tasted mighty fine…  And I miss them.

You see, they don’t grow in zones 9b/10, the zone I have in my backyard. It’s simply too warm here.

Previously, I’ve made arrangements to have some shipped to me from my brother back in WV a couple times, as well as a shipment from some good friends in the Asheville, NC Area. (I also stole the first picture from them.)  But half of the fun of getting them was the foraging, getting out in the woods to find your own food.

I miss that part. Walking the hills in the spring, after having been cooped up all winter, well, it makes you happy to be alive, and gives you a sense of freedom that is good for the soul.  Here, the closest thing I’ve done to get that feeling is to watch the sun come out out of the ocean on a brisk winter’s day. By brisk, I mean 40 degrees, about as cold as it ever gets here. Not quite the same things “climbing” the sand dunes in the salt spray, but its not that bad.  There is just no ‘taters and ramps for breakfast afterwards.

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Fast forward twenty-five years and a growing season later.  I was sent to the store to get some odds and ends for the wife, one of the items being green onions. For whatever reason, there were none to be found. What I did find was something called “garlic chives”, and they looked similar to green onions….but they also looked similar to my old friend, ramps. I brought them home, and the wife used them like she would green onions.  While we didn’t expect them to taste exactly like green onions, I found them to be a very close approximation to ramps, as a taste somewhere between garlic and onions, a little less on the garlic side like the ramps, but still a VERY passable substitution for ramps.  Having a flat leave, much like the ramps do, only skinnier, they look like wispy grass of some sort. But break one off, and you’ll quickly realize it is a garlic/onion relative from the smell.

Weeks later, I was again researching options for a Florida garden, and recalled the garlic chives.  I found that they were, no surprise, another cousin in the ramp/garlic/onion family, Allium tuberosum.  (The Allium genus is referred to as the “onion genus, and includes garlic, shallots, scallions, chives, onions, leeks and ramps.)  Listed as growing in zones 4 thru 8, I also found from private gardeners that, contrary to what is listed by seed companies, they will thrive as a perennial here in my area.  One eBay purchase (from someone else in Florida*) later, and I had some garlic chive seeds in hand.

I planted the garlic chives almost two years ago, and they seems to thrive on neglect and abuse. I keep them on the edge of one of my raised beds, where they get very little water.  I tend to harvest them with scissors  cutting them off at ground level, with the thought that they will grow back…and they do. I should probably separate the bunches and replant them further away to increase my production, since they not only will grow from seeds, but also from division. I’ve not noticed many flowers on mine, so I really should use what works for me…or at least don’t rely on what hasn’t worked so far. And for the record, I’ve only planted the seeds once and still have plants even though I harvest at least once a month.

Using them like I would use ramps, they are great in eggs, salads, dips, baked potatoes and the ultimate – fried potatoes.   Unfortunately, white potatoes are suggested to be avoided on the Paleo diet, so I don’t eat them often…but when I do eat fried potatoes….you can guarantee I’ll be wanting some garlic chives in them.

For now, they are part of my meat and egg dishes when ever I get the hankerin’ for some ramp flavor.  They are great for whenever you want to a garlic/onion flavor, and will sweeten up when caramelized like its cousins. Chop some up, brown them in good butter or home-rendered lard, and pour some eggs over and scrambled them together over low heat… tastylicious!

Today’s breakfast (the eggs and chives are both from my backyard):

   
     Chives in butter             Add in eggs                     Scramble!                       Serve!

So I’m no chef…my scrambled eggs look like hell…but the aroma…and the taste!

This journey from a West Virginia Hillbilly adapting to life in south Florida has its up and downs, and sadly, concessions.  It makes me happy when I can find a substitute for an old childhood memory….And any plant that will thrive in this environment and with my neglective gardening practices..thats an added bonus!

Peace,
db

* Always try to source your seeds from local growers, you are far more likely to have success growing plants from locally adapted seeds.