We love this old-fashioned neighbourhood. It never rains but it pours. At the end of the day we sat enjoying a glass of bubbly in the garden on the lane. The lovely Ursula came across the way to give us 100g of ramps from her garden. Minutes later, an elderly dear walked by and offloaded a much larger bundle of ramps from her garden on us. She admonished us not to wash it–it was fragrant and clean. A few minutes after she toddled off down the lane, another neighbour came by with another load of ramps from her garden, so we had 600g in total. We now have 400 ramps gnudi and one litre of pesto!
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I had already prepped dinner before the ramps deluge, so we ate it instead. A throwback '60s recipe of “caviar pie,” containing neither caviar nor crust. Layers of egg salad, red onion, and whipped cream cheese/sour cream are topped with lumpfish and trout roe, decorated with parsley, violets, and yuzu pearls, and served with ciabatta toasts.
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What are ramps? That looks nothing like what we know as ramps around these parts.
That looks more like wild garlic to me.
I wondered too. Seems to be an American type.
Allium tricoccum
ursinum and tricoccum are so closely related…there are all kinds of names for this large family: ramsons, ramps, bear garlic, wild garlic, etc.
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Garlic in beer? That’s two of my favourites!
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Bear garlic or wild garlic are what I know, I’ve never heard it referred to as ramps before.
If you said ramps around here you’d get the small salad leaves.
You mean rocket/arugula/rucola? That’s a brassica, while ramps is an allium. I’ve never heard arugula called ramps. Anyway, this is bärlauch (bear garlic), a mild garlic leaf that grows wild in the forests around here…people have transplanted it to their gardens, where it has become the zucchini/zucchetti/courgette/marrow of the spring–everyone has it, and everyone is trying to get rid of it!
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I need new glasses.
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Nope I mean this
If you said ramps around here you’d get this. It is in no way related to what you posted which is why I was confused.
I think ramps must be a particularly American word which I am not familiar with. Wild garlic is what I would normally call what you posted.
That again is “Nüsslisalat” in the Swiss part and “Feldsalat” in Germany. (your site shows it in three languages).
I do think this ramps is American, my link further up even shows in which American areas it grows.
The only thing I wondered was why does it grow in “old fashioned neighbourhoods” of Austria? Has Austria become the 51st state in secrecy or has bossy baby moved?
However: Enjoy.
Nüsslisalat is mache, lamb’s lettuce, cornsalad, also charmingly known in AT as Rapunzel or vogerlsalat. It’s a member of the honeysuckle family. Just shows you how many names various members of each family of veg can have.
The Swiss part of where?
I can assure you that where I live is very definitely in Switzerland and everyone here calls it rampon.
(I know it was an accidental typo really, just jesting).
I almost spat my scrambled egg out!
yes, it was a typo or rather a word missing.
Inbeed, Bärlauch or Ail des Ours.
This is stretching the definition of cooking a bit, but here goes. Toast with Swiss bread, Italian cheese and Australian Vegemite. A homage to globalisation and free trade.
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Hey, my last pic was of a bunch of leaves from AT, so who am I to speak? Gorgeous plate–do you know the pattern name?
You spoiled a perfect bread and cheese plate with that Vegemite!
Can anyone recommend a good low-carb bread recipe that can be made with ingredients found in CH. I’ve been been T1 diabetic for over 50 years and I have yet to find anything that is edible. The stuff they sell at Migros and Coop included.
I’ve been searching the internet for as long as it has been around to no avail. I’m really looking for something that people know works.
To keep this on-topic I promise to share photos of my success!