Ramps are the first edible greens to appear in our Midwestern forests each spring. They are in the allium family (along with onions, garlic, and leeks), and were called chicagoua (she-ca-goo-ah) by the native Miami and Illinois peoples. This was also the Indian name for the Chicago River, along which ramps grew abundantly. In the late 17th Century, French explorers began referring to the area at the mouth of the Chicago River as "Chicago."

Ramps were in an important addition to the early spring menu of the Native Americans and later to the European settlers. The fresh, tender green ramp leaves and stems, with their woodsy onion/garlic flavor, were welcome after bland and meager winter fare.

The foliage, stems, and bulbs can be used raw or cooked -- in salads, soups, on pizza, or in sandwiches. They are especially good in omelets and quiches. Many chefs say that ramps are the best-tasting member of the entire onion family.

Come to RampFest and taste what our chefs come up with this year!

Want to learn even more about ramps? Click here to download a PDF file with additional information.