Ramps Are Here! Stop Freaking Out And Go Make These Recipes

04/17/2012 08:56 am ET | Updated Apr 10, 2015

If you've ever walked through the farmer's market in the spring, you've experienced throngs of people freaking out over the arrival of ramps. They're hard to miss, as they have a very unique -- or shall we say pungent -- aroma that's a cross between garlic and leeks. Some people confuse ramps for leeks, but this coveted spring gem is even greater than a leek. It's a perennial wild onion that has to be foraged. Therefore, it's in high demand. What we're basically trying to tell you is: if you see ramps, grab them. They'll be gone before you know it.

Ramps have a pearly white tuber, burgundy stem and wide floppy green leaves that resemble lily of the valley. They are beautiful. And they can be used in a number of ways, cooked or raw, just like onions. Ramps are great made into a pesto and smothered on just about everything. They're lovely in spring soups paired with spring's other darling, asparagus. And they even make a mean biscuit. Find those ramps and make these recipes, it's the best way to enjoy this fleeting season.

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.

Also on HuffPost:

Suggest a correction