Spring Tonic
by Paula Teem Levi - March 31, 2020
Spring has sprung. With spring, comes some fond memories of a delicacy that is only available in the spring. I am speaking of ramps. Ramps being fried in bacon and served with eggs, and ramps being fried with potatoes evoke memories of “spring tonic.” Yum! Yum!
Ramps have been around for centuries. The Cherokee Indians foraged for them for hundreds of years. They are one of the earliest green edibles to emerge in the spring in Appalachia as the winter snow melts. Thus, they became known as a “spring tonic.” The early settlers relied on their restorative qualities after a long, and often hungry winter without any green vegetables. The high vitamin C content of ramps probably saved a lot of mountaineers from scurvy and other nutritional maladies.
Ramps grow in patches as far north as Canada, west to Missouri and Minnesota, and south to North Carolina and Tennessee. They are easily recognized by their one or two broad leaves measuring one to two inches wide and four to 12 inches long. They are the perfect little cousin of the onion. They do not have a bulb like an onion. They are not leeks, not scallions, nor are they shallots. It is hard to describe what a ramp tastes like. They taste stronger than a leek and are more pungently garlicky than a scallion. They also have a peppery taste.
Be forewarned, ramps have a bad reputation in close social gatherings due to their stinky side effects. The pungent and lingering odor permeates the pores of your skin to effectively stave off man and beast. It can take up to 72 hours for the ramp smell to leave your body. Since we are practicing some social distancing with the coronavirus, it is a perfect time to enjoy some “spring tonic.” Keep in mind that the season for ramps is short. It only lasts for a few weeks from March to early June. You may find yourself seeking out some “spring tonic” next spring, as well.
Copyright 2020, Paula Teem Levi
Clover, SC