Ramping Up The Flavor With Appalachian Forest NHA

A patch of red-stemmed ramps growing in a forest. Ramps are a flavorful source of vitamins C and K, as well as manganese, and fiber.

NPS Photo / Phyllida Whittaker

Elkins, West Virginia - May 5, 2020

In Appalachian Forest National Heritage Area the return of spring brings with it the return of leafy, garlicky greens that cover rocky forest floors and have tempted or repelled hungry humans for centuries with their pungent aroma and flavor.

Ramps, as they are called, are native plants and good sources of vitamins C and K, manganese, and fiber. They are a form of leek, and in the same family as onions and garlic.

On the forest floor in Appalachian Forest NHA, ramps and may-apples grow up from between the dead leaves of last year.

Appalachian Forest National Heritage Area Photo

Also called ramsoms, they grow throughout the Northeastern US, but hold special significance in Appalachian Forest NHA. Stories of families gathering to harvest plants following the end of cold Appalachian winters, flavorful recipes passed down through generations, and ramps prepared with bacon, potatoes, trout, turned into burgers, wine, ice cream, and more, are highlights of the annual Ramp ‘N’ Rail Festival.

On the last weekend of April, an Appalachian Forest NHA (AFNHA) partner, the Elkins Depot Welcome Center, would have held the Ramps ‘N’ Rails festival. The annual festival coincides with the opening of the West Virginia Railroad Museum, another AFNHA partner, and features food vendors, traditional crafts, foragers from many states, and Appalachian fun. Though the festival is now postponed until next year, due to the COVID-19 pandemic, festival staff are gathering the community’s favorite ramp stories and recipes online. Next year, the recipes will be shared in cookbooks for festivalgoers.

Since ramps grow throughout the Northeastern United States, finding ramps and using AFNHA's recipes is a fun way to enjoy social distancing and celebrate Spring, whether you are in Appalachian Forest NHA or not.

"Ramp potato bombs," made following the Facebook recipe, and enhanced with shredded swiss and cheddar cheese sprinkled on generously.

NPS Photo / Phyllida Whittaker

To test some of the recipes, the National Heritage Area Program’s Communications Coordinator sustainably harvested some of these forest treats, and got to work making ramp “potato bombs” and scrambled eggs with ramps and potatoes. Watch the video below to find out how to harvest ramps sustainably and turn them into a delicious breakfast.

The requested video is no longer available.

Be sure to wash your hands before cooking, and wash your ramps and potatoes thoroughly. Sometimes dirt may become trapped between ramp leaves, where the leaves meet the stem. Remember to practice sustainable harvesting when out foraging for ramps, so that you, and others, can enjoy plentiful ramp harvests again next year.

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