Allium tricoccum — known as the ramp, spring onion, ramson, wild leek, wild garlic, and, in French, ail sauvage and ail des bois — is an early spring vegetable, a perennial wild onion. It has a strong garlic-like odor and a pronounced onion flavor
Ramps are found across North America, from the U.S. state of South Carolina to Canada. They are popular in the cuisines of the rural upland South and in the Canadian province of Quebec when they emerge in the springtime. Ramps also have a growing popularity in upscale restaurants throughout North America.
The flavor, a combination of onions and strong garlic, or as food writer Jane Snow once described it, “like fried green onions with a dash of funky feet, “ is adaptable to almost any food style.
In central Appalachia, ramps are most commonly fried with potatoes in bacon fat or scrambled with eggs and served with bacon, pinto beans and cornbread. Ramps can also be pickled or used in soups and other foods in place of onions and garlic.