Another take on preserving wild leeks (ramps)

Time to take a break from the New York posts for something seasonal – the fields are really starting to pop with fiddleheads, dandelions, leeks and more.

I was working yesterday when a call from my parents came in; “we’re driving through town (coming back from our cabin) and have some wild leeks that we harvested yesterday – do you want any?”  Life has come to this – a surprise ambush of 10 pounds of ramps.

Another take on preserving wild leeks (ramps) Wild Leek Ramp Preserving Recipes

I risk sounding redundant by emphasizing that wild leeks need to be harvested ethically.  They do not seed; once you pick a leek it will not grow back.  Over-picking can easily decimate our ramp population.  Picking wild leeks in Quebec is now banned as there are so few remaining (they had a quota of 5 or less for a while as well as an outright ban and I’m not certain where that stands today).  It is generally accepted that picking 5-10% of a patch is a responsible amount – assuming you are in a place that 20 people are not likely to follow suit.

We are spoiled in this regard.  Our family harvest was 15-20 pounds and was less than 1% of a field that is 15 kilometers into the forest on private land.  It’s an ideal location – its remoteness and limited access are keys to how ideal it is.

My 10 pounds of leeks also included some dirt, leaves, moss and the like. This will produce 3 different types of preserves and should yield 4-6 cups of pickled leeks.  The yield is small.

Cleaning them is very easy and not nearly as time-consuming as garlic or even onions.  I snap the roots off, peel the outer layer of skin off the bulb and separate the bulb from the green.  The roots are the strongest part of the plant, the bulb is the most fragile and the leaves are somewhere between (and you can treat them roughly if you’re planning to squish them into pesto like we did).

Our bulbs are currently sitting in the fridge in a salt brine (24 hours in a 12% bath; 1/2 cup salt to 4 cups water).  We’ll pickle them like we detailed here.

It was also time to make our pesto.  I’ve decided to go a different direction this year than we did last year.  There are two significant differences then we’ve done in the past:

  1. Rather than a traditional pesto with cheese, nuts and more,  this is more of an “idea” of pesto.  It’s the green leaves and oil only.  Oil is there is to help bind the mixture and used minimally.  This will allow the essence of leeks to come through anything and is more versatile (I’m not a big fan of nuts in tomato sauce for example).  I can always add those other items later which also makes this easier to store.
  2. I have decided against olive oil and went for canola.  This was a struggle and a long decision process and one I just believe I’ll be happier with.  I simply choose Canola because of its terroir – canola and leeks grow in the same area.

The results:

Another take on preserving wild leeks (ramps) Wild Leek Ramp Preserving Recipes

My newest preserve this year is something I am dearly excited about:

Dehydrated wild leek roots!

The roots of a single plant are attached to a “stem” so that they resemble an octopus – a small “body” branches outwards with multiple legs.  I kept the entire unit together to make them easier to handle and less likely to blow around in our dehydrator. It was a bit of work ensuring that each was fully cleaned but well worth the effort:

The dehydrated roots are great for salads and gentle foods that you wish to add a crispy accent which tastes between garlic and onion.  Sashimi would be an ideal application for some of these.  They are outstanding (if you don’t have a dehydrator and have fresh ramps you can clean the roots, chop and use them in your own cooking; they would also fry well as long as not burned).

Once again, the harvest is small – 2 cups of dried roots is our entire supply for the year.

Preserving the roots is new to us.  It is extra work but was well worth the effort.  Considering these little dudes will never grow back from where we took them I figure we owe it to them to use as much of the plant as we can.  I adore how different the pickle is from the leek and it from the roots.

Any other ways to preserve your ramps out there?

Comments

  1. I saw a video about pickle the root in China. They put them in a jar and sell them. Could not locate the video again and find one in the supermarket here in US.

  2. Hi -

    Thanks for your article. I thought you would like to know that wild leeks do set seed. After the leaves yellow and die, a flower stalk comes up from the bulb, blooms, and sets small black seeds, which are ready for harvesting around September. Collect some and start yourself a new patch closer to home! -Pete

    • Thanks Pete!

      Have been meaning to experiment – I’ve heard some people have mixed results planting the seed but have never tried. It sound like you’ve had some success – I look forward to trying. I didn’t know the timing so this was so very helpful. :) Joel

Trackbacks

  1. [...] This will be our first year pursuing leaves.  Santa brought a food dehydrator; died leaves make a great tea.  I really adore preserving multiple different parts of the same plant in different ways. As an example, we treated wild leeks 3 ways as we pickled the bulbs, froze pesto from the leaves and dehydrated the roots. [...]

  2. [...] Dehydrated Wild Leek Root (would also work with onions). [...]

  3. [...] soup above is  a simple tomato soup topped with dehydrated  wild leek roots.  They are sort of cross (in flavor) of onion and garlic.  Of course you can have the soup [...]

  4. [...] The Spring ramp season is short; to preserve your bounty for the coming months, blanche & freeze the leaves as you would chard or kale, or make pesto, infused oil or vinegar as you would with fresh herbs.  Dry chopped bulbs and leaves in a dehydrator or low oven, or use in pickles, chutneys, or confit. For a host of allium preserving recipe ideas, review the offerings at Tigress’ March Can Jam round-up, or check out Well Preserved’s fascinating dehydrated ramp roots. [...]

  5. [...] Braised in White Wine and Ramps. -Joel at Well Preserved uses the whole plant – even dehydrates the roots! Imagine crunchy oniony garlicy bits sprinkled in your morning eggs or over a bowl of soup… [...]

  6. [...] Wild Leeks.  we make pesto and dehydrate the roots which is one of my all-time favorite preserves.  Make sure they are sustainably harvested – [...]

  7. [...] great with old cheddar), pesto’ing the leaves (we freeze them in muffin tins) and drying the roots (they are awesome atop a salad or raw/ delicate fish).  We have other plans for the leaves this [...]

  8. [...] May 24, 2011 by Joel This is similar to our chive-infused vinegar the other day.  I considered not posting it since it’s basically the same technique but I thought I would since wild leeks (ramps) are soon going to disappear for the year and it’s nice to have options. [...]

  9. [...] dried the roots this year (to learn how and why as well as see a different version of my pesto, click here) – they remain one of my absolute favourite ingredients in my [...]

  10. [...] first transition of using nose-to-tail concepts with fruit and vegetables and preserving came with dehydrating the roots of wild leeks.  These remain one of my most favourite preserves of [...]

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