A Taste of Spring by Linda Pascatore Wild Leeks, late April Wild Leeks are a sure sign of spring.
They are one of the first hints of green you'll see
dotting the southern slopes of hills and ravines in
Western New York. We see thousands in the rich soil above
the creek in our ravine, among beautiful white and red
trilliums. Wild leeks don't really resemble their
domestic counterparts. The plants are about 10 inches
tall, with two or three broad, smooth, light green
leaves. The white bulb is almost straight, narrow, and
about an inch long. Both the leaves and the bulbs smell
strongly like onion. The plant flowers in June or July
after the leaves have died off. The flower is on a single
stalk in a spoke-like white cluster. Leeks are harvested
for food in the early spring when the leaves first
appear. The scientific name for Wild Leeks is
Allium tricoccum, and they are also called Ramps. In
fact, there is an early spring festival in West Virginia
called the Ramp Romp. There's a ramp (wild leek) hunt, a
dinner featuring ramp recipes, and an evening of
storytelling and mountain music. Wild leeks are
considered the best tasting wild food of the onion
family, which includes wild onions and garlic. To harvest leeks, you might want to
wear work gloves and bring a fork or spade and a bag.
Leeks don't pull up easily by hand, but tend to break off
without the root, which is the part you want. They grow
in clumps, so a fork works well. After you have turned up
a bunch, you'll have to pull each leek out of the rich
soil. When you get them home, submerge them in a sink
full of water and clean them like you would clean green
onions. Cut off the roots and all but three or four
inches of the green tops. At this point they can be used
immediately, stored in the refrigerator in a plastic bag
for several days, or frozen to be used later. Wild leeks will be found sometime in
April and May in this area, depending on the weather
conditions each year. We have only used them during this
period, and find that the flavor becomes too strong by
late May or early June. Although some sources report that
the bulbs are good at any time throughout the year, they
are certainly easier to find while the leaves are still
present. So, if you would like to try some of
the first fresh wild food offered by Spring, go hunting
the ravines for Wild Leeks this year. Your soul, as well
as your body, will be nourished by the walk, the feel of
your fingers in the dirt, and the aroma and taste of
Mother Nature's gifts. We have included recipes; some
from the sources listed, and some we developed ourselves.
Wild leeks Bread, preferably crusty
bread Wash and trim roots and tops off
leeks. Slice small cross sections of white bulb as you
would green onions. Put pieces on buttered bread or toast
to make an open faced sandwich. Warning: serious "leek
breath" will result from eating these raw leek
sandwiches. A local native, told us this story: When he
was a boy, his teacher exiled from the classroom after he
went home on his lunch hour and ate a fresh leek sandwich
and returned to class with very ripe breath.
Wild leeks Celery and tops, sliced Carrots, sliced Fresh or dried dill 2 or 3 tablespoons oil Potatoes Soy sauce or miso to taste Wash and slice leeks. In a large pot,
saute leeks, celery, carrots and dill in oil. Add water
and potatoes and cook until vegetables are tender. Strain
out a portion of the vegetables. Mash or blend vegetables
until smooth, then return to the soup pot. Season with
soy sauce or miso. Salt and pepper to taste.
Wild leeks bulbs Vinegar Water Clean and peel bulbs. Pack the peeled
bulbs into a jar, cover them with 2 parts vinegar to 1
part water and seal them. After 3 weeks they are ready to
make a meal prepared from leftovers taste like a feast.
Stalking the Wild Asparagus, by Euell Gibbons,
David McKay Co, New York, 1969.
4 cups leeks 3 tablespoons brown sugar 3 tablespoons granulated
sugar 1/4 teaspoon ground
cinnamon 1/4 teaspoon ground nutmeg 3 tablespoons melted butter 1/2 cup chopped pecans or black
walnuts Pinch of ground dried
ginger Preheat oven to 350 degrees. Lay the
leeks in a shallow pan or skillet, add boiling water to
barely cover them, and salt to taste. Simmer for 15
minutes, or until just tender. Drain and place into a
buttered 1 1/2 quart baking dish. Mix brown sugar,
granulated sugar, cinnamon, nutmeg and butter. Add nuts.
Sprinkle mixture over and between leeks in baking dish.
Bake 20 to 30 minutes, or until heated through, and
sprinkle with ginger before serving. Serves 8. Wild
Foods Field Guide and Cookbook, by Billy Joe Tatum,
Workman Publishing Co: New York, 1976.
During coon and possum hunting time
this recipe comes to mind, for it's delicious with those
meats. If you don't have wild meat, this would be a fine
accompaniment for a fresh pork roast. 2 tablespoons vegetable oil 2 cups wild leek bulbs 6 cooking apples 2 teaspoons salt 2 tablespoons sugar Thinly slice wild leeks. Peel, cut and
quarter apples. Pour oil into a skillet and fry leeks
over medium heat till tender. Add apples, salt, and
sugar. Cover and steam for 15 minutes, stirring
occasionally. Add a little water if necessary to keep
from sticking. Serve hot. Serves 6. Wild Foods Field
Guide and Cookbook, by Billy Joe Tatum, Workman
Publishing Co: New York, 1976.
This is a particularly good side dish
to serve with barbecued trout or broiled fish of any
kind. 1/4 cup dry white wine 2 tablespoons sugar 2 tablespoons butter 2 cups wild leek bulbs Boiled leeks till tender in salted
water and drained well. Heat the wine, sugar, and butter
in a heavy skillet until sugar has dissolved. Add leeks.
Cook over medium heat for about 15 minutes, stirring
often, until onions are glazed to a golden-yellow color.
Serve hot. Serves 4. Wild Foods Field Guide and
Cookbook, by Billy Joe Tatum, Workman Publishing Co:
New York, 1976.
Wild Leek Recipes
Wild Leek
Sandwiches
Wild Leek
Soup
Pickled Leeks
Baked Sugar and Spice
Leeks
Wild Leeks with
Apples
Glazed Wild
Leeks