Foraging Wild Leeks and Making Savoury Pickled Leeks

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Foraging for wild ramps, also known as wild leeks or wild garlic (depending on where you're from), is a springtime adventure that brings a burst of wild flavours to your table. Wild leeks are in season during the heart of spring turkey season in Ontario, which is a bonus.

Ramps are a favourite among foragers and chefs due to their pungent onion and garlic-like taste. The beauty of foraging for ramps is not only the snacks you can create and ways you can use it to add flavour to meals, but it's also the connection to nature and the satisfaction of harvesting your own food.

I've also shared the recipe I use for savoury pickled leeks, which allows you to enjoy these delectable wild greens long after their short spring season has passed.

Wild ramps are native to North America and are commonly found in rich, moist forest floors and on south-facing slopes. They are easily distinguishable by their vibrant, broad, and smooth green leaves and purplish stems. Ramps typically grow in clusters, making them easier to spot. When foraging for ramps, look for a plant that has two or three leaves.

Speaking of the leaves, The Hunter Chef Cookbook has a phenomenal recipe for Wild Ramp Pesto that is a must try, and allows you to use as much of your harvest as possible.

Important: When foraging wild ramps, it's crucial not to "over-pick" (just like any other species we harvest) so that the population and crop can stay health and plentiful for years to come.

Ramps prefer rich, moist, and slightly acidic soils. Look for them in deciduous forests or mixed woodlands, often near streams or rivers. Again, it's essential to forage in a sustainable way and not overpick in one area. Leave some ramps to go to seed so you can ensure a healthy crop for future years. Overharvesting can have a detrimental impact on the ramp population.

When you go foraging for wild ramps, you'll need some basic tools, including a hand trowel or digging stick, a basket, bucket or bag to collect the ramps, and some good research under your belt to help you identify the plants correctly.

Always be respectful of the environment and the ecosystem. Take only what you need, and avoid damaging the plants or their habitats. Ensure you have the necessary permissions and permits if required in your area.

This is the recipe I use to pickle the wild ramps. They can be enjoyed well after the season passes and they make very unique and well appreciated gifts.

Savoury Pickled Wild Ramps

Ingredients:

Instructions:

Clean and Trim: Start by carefully cleaning the wild ramps and trimming the leaves off.

Prepare Brine: In a saucepan, combine white vinegar, water, and salt. Bring the mixture to a boil.

Prepare Jars: Divide the remaining ingredients (peppercorns, mustard seeds, red pepper flakes, bay leaves, and dill) evenly among your sterilized glass canning jars.

Pack the Jars: Fill the jars with the cleaned and trimmed wild ramps. Make sure to leave some room at the top of the jars.

Pour Hot Brine: Carefully pour the hot brine into the jars, covering the ramps. Leave about half an inch of space at the top.

Seal and Store: Seal the jars with their lids and rings. To ensure proper preservation, you can use a water bath canning method. Process the jars in boiling water for about 10-15 minutes. This helps create a vacuum seal, making them shelf-stable. Allow the pickled leeks to cool before storing.

Storage: Store your pickled wild leeks in a cool, dark place, and they will be ready to enjoy for 6 months to a year.

These can be used as a condiment, in salads, sandwiches, or as a flavourful side dish or snack.

Enjoy your pickled wild leeks!

Savoury Pickled Wild Leeks

If prefer savoury over sweet. This is the recipe I use to enjoy my wild leek harvest well past the season.

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Prep Time 1 hour hr

Ingredients  

• 1 pound of wild leeks ramps
• 2 cups white vinegar
• 1 1/2 cups water
• 1/4 cup salt
• 1 tablespoon peppercorns
• 1 tablespoon mustard seeds
• 1 tablespoon crushed red pepper flakes adjust to your heat preference
• Bay leaves
• Springs of dill

Instructions 

• Clean and Trim: Start by carefully cleaning the wild ramps and trimming the leaves off.
• Prepare Brine: In a saucepan, combine white vinegar, water, and salt. Bring the mixture to a boil.
• Prepare Jars: Divide the remaining ingredients (peppercorns, mustard seeds, red pepper flakes, bay leaves, and dill) evenly among your sterilized glass canning jars.
• Pack the Jars: Fill the jars with the cleaned and trimmed wild ramps. Make sure to leave some room at the top of the jars.
• Pour Hot Brine: Carefully pour the hot brine into the jars, covering the ramps. Leave about half an inch of space at the top.
• Seal and Store: Seal the jars with their lids and rings. To ensure proper preservation, you can use a water bath canning method. Process the jars in boiling water for about 10-15 minutes. This helps create a vacuum seal, making them shelf-stable. Allow the pickled leeks to cool before storing.
• Storage: Store your pickled wild leeks in a cool, dark place, and they will be ready to enjoy for 6 months to a year.
• These can be used as a condiment, in salads, sandwiches, or as a flavourful side dish or snack.
• Enjoy your pickled wild leeks!

Keyword foraged, foraging, pickled, wild garlic, wild leeks, wild ramp