Ramps, in season now, are sometimes called wild leeks and resemble a scallion but with broader leaves.
They have a garlicky sweet flavor and are the sign that spring is finally here. When buying ramps, you should choose ramps that are firm with bright colored greens. You can store ramps by wrapping them tightly in plastic and refrigerate for up to 1 week. Ramps can be used both raw and cooked. They are great in stuffings, risottos, frittatas, pickled, on their own and as a side. I have them for breakfast in a frittata, for lunch with pasta, and for dinner with grilled meats of fish.