Ramps are poppinig up all over the woods here in New York. Many heatlh food stores and farmers markets carry them too. You can find them very easily, just follow your nose, they have a very pungent garlicy aroma.
Ramps contain quercetin, a plant pigment (flavanoid) that not-so-coincidentally helps combat seasonal allergies. It also acts as a powerful anti-oxidant, combating damaging free radicals that cause disease. Quercetin is anti-inflammatory, so it particularly helpful for arthritis and asthma sufferers. For anyone wishing to improve heart health and prevent high cholesterol, and circulation problems I recommed including some quercetin-containing foods in your diet (including onions, cruciferous vegetables, berries).
Here is a simple recipe you can serve as a side dish. They are great with eggs. I served them with salmon.
Easy Sauteed Ramps
2 tablespoons olive oil
12 ramps
1 Tb olive oil
Celtic sea salt
Fresh pepper
- Trim the roots from the ramps, and separate the white from the green parts. Cut the green parts in half or leave whole, either way is good.
- Heat a heavy saute pan on medium heat. Add the oil.
- When the oil is hot, add the white parts of the ramps. Saute while stirring for 30 seconds. Sprinkle with a little salt and pepper.
- Add the green parts, continue to saute until ramps are bright green and just tender about 1 minute more.
- Remove from heat and serve.
