32 calories and has 1 gram each of both protein and dietary fiber.
NOTE OF CAUTION: Avoid the deadly lily-of-the-valley which looks similar to ramps. While ramps leaves have a pungent garlic/onion odor, lily-of-the-valley has no odor. So if you dig up a plant you believe to be Ramps and it has little to no smell.... You don't have ramps they will run you out of a house if you leave them setting out for a few hours.
For short term storage put ramps in the refrigerator as soon as possible. They should be stored uncleaned. If a refrigerator is not immediately available ramps can be kept with the bulbs submerged in a bucket of water and placed in a cool shaded area. The leaves will begin to wilt in the refrigerator after 4 days or so and in the bucket after a day or so depending on temperature. Ramp bulbs and leaves may be diced and used just as you would use onions, green onions, leeks, chives and garlic, but they are much more potent. They pair well with pasta, eggs, wild mushrooms, potatoes stir fried, raw greens, fish (trout specifically) and pork.
-5 large or 8 medium potatoes, peeled and chopped,
-2 cups chopped ramps, with bulb and leaves,
-3 stalks of celery, chopped
-2 cups water
-1 teaspoon each of salt, pepper, and garlic powder (or to taste)
-1 can (12 oz.) evaporated milk
-½ cup butter
-1½ Tablespoons dried parsley
-Milk, if needed
-Combine potatoes, ramps, and celery in 8 quart stock pot. Add 2 cups of water (water should not cover potatoes). Stir in desired amount of salt, pepper, and garlic powder. Boil potato mixture until potatoes are fork-tender (about 20 minutes). Do not drain. Mash potatoes with a potato masher or fork. Add evaporated milk, butter, and parsley. Stir. If mixture is too thick, add milk until the desired consistency is reached. Bring to steaming, but not boiling. Can be served immediately; however, flavors combine better if the soup sits for 15 to 20 minutes before serving.
Ramps are an amazing early spring wild edible and are still available at the time this article is being published for foraging. What I like the best about this wild edible (aside from the nutritional content) is the robust flavor is brings to food each spring. In the days when seasoning was not available at every grocery store on every corner this edible would provide a welcomed relief to bland winter meals. While the wild edible may more sparsely dissipated throughout the US it is still an extremely valuable spring edible which should be high on the priority list of every forager. If you have a heavy diet of ramps throughout the spring and summer I highly recommend mouthwash and brushing your teeth post meal (possible multiple times) as they do create a very offensive smell. Also if you skipped over the preservation of portion of this article be sure to read it on how to save these for the future (if you have any canning recipes please pass them on to me please). As a parting gift how about a link to a page I found which offers 22 recipes using ramps (LINK).