Ramp flavor question

Quoted message said:

I was lead to believe that ramps really have a pugnent flavor, but
over the weekend I attended a ramp festival, and had hamburgers that
had ramps in them, deep fried ramps, and fried potatoes with ramps.
None of the dishes had any flavor stronger than I get when I used
green onions. I thought my flavor buds might be shot,but a person
sitting near me mentioned the same thing to someone else. Were the
ramps old, and had been picked too long ago, and lost their flavor? I
have always heard that onions if you slice them too soon before using
them lose their flavor.

I've never tasted ramps, as they are not native to Europe, but they are
said to be very similar in taste and appearance to the European ramson
(Allium ursinum, wild garlic, Bärlauch, ail des ours, cheremsha, etc.).
They have a distinctive, but not pungent, garlic smell and taste.
According to Gernot's site, ramps tend to taste more "oniony". I would
say your experience is a typical one.

Victor
who has been eating Bärlauch every day for the past two weeks or so

"Victor Sack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I was lead to believe that ramps really have a pugnent flavor, but
over the weekend I attended a ramp festival, and had hamburgers that
had ramps in them, deep fried ramps, and fried potatoes with ramps.
None of the dishes had any flavor stronger than I get when I used
green onions. I thought my flavor buds might be shot,but a person
sitting near me mentioned the same thing to someone else. Were the
ramps old, and had been picked too long ago, and lost their flavor? I
have always heard that onions if you slice them too soon before using
them lose their flavor.

I've never tasted ramps, as they are not native to Europe, but they are
said to be very similar in taste and appearance to the European ramson
(Allium ursinum, wild garlic, Bärlauch, ail des ours, cheremsha, etc.).
They have a distinctive, but not pungent, garlic smell and taste.
According to Gernot's site, ramps tend to taste more "oniony". I would
say your experience is a typical one.

Victor
who has been eating Bärlauch every day for the past two weeks or so

Might be that cultivated ramps are less pungent than wild. That's true for
many things, isn't it?
Edrena

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I was lead to believe that ramps really have a pugnent flavor, but
over the weekend I attended a ramp festival, and had hamburgers that
had ramps in them, deep fried ramps, and fried potatoes with ramps.
None of the dishes had any flavor stronger than I get when I used
green onions. I thought my flavor buds might be shot,but a person
sitting near me mentioned the same thing to someone else. Were the
ramps old, and had been picked too long ago, and lost their flavor? I
have always heard that onions if you slice them too soon before using
them lose their flavor.

Ramps are a Spring institution in Western North Carolina where I was born
and raised though don't live there now. Unfortunately as the size of Ramp
Festivals and interest in them have grown so has the need for whole crops of
Ramps. Cultivated ramps aren't nearly as pungent/strong/flavorful as are
their wild counterpart. I remember the week before the festival everyone
would be out in the woods pulling ramps. Fresh ramps (meaning pulled in the
past 3 or 4 days) are far superior than if they are if they have been out of
the ground for a week or more. Some people have good results with
cryopacking them but I don't think they taste anywhere near as good a the
fresh ones.

There should be a very distinctive flavor to ramps that is sort of a cross
between garlic and wild onions. Sorry you didn't have a great taste
experience with them this weekend, maybe next time.

Cindi

Quoted message said:

Tom

tomba said:

I was lead to believe that ramps really have a pugnent flavor, but
over the weekend I attended a ramp festival, and had hamburgers that
had ramps in them, deep fried ramps, and fried potatoes with ramps.
None of the dishes had any flavor stronger than I get when I used
green onions. I thought my flavor buds might be shot,but a person
sitting near me mentioned the same thing to someone else. Were the
ramps old, and had been picked too long ago, and lost their flavor? I
have always heard that onions if you slice them too soon before using
them lose their flavor.

When cooked ramps like all onion (allium) lose a great deal of it's
pungency. To experience the full impact you should have tried the
ramps served there raw. I've tasted ramps on a few occasions and raw
they are quite potent... I can't imagine anyone enjoying ramps raw.
Personally I don't consider ramps an edible plant.

Image---> http://www.foodsubs.com/Onionsgreen.html

ramp
This wild onion grows from Canada to the Carolinas and resembles a
SCALLION with broad leaves. Also known as wild leek , ramp has an
assertive, garlicky-onion flavor. It can be found - usually only in
specialty produce markets - from March to June. Choose those that are
firm with bright-colored greenery. Wrap tightly in a plastic bag and
refrigerate for up to a week. Trim the root ends just before using.
Though the flavor of a ramp is slightly stronger than the LEEK,
SCALLION or ONION, it can be used - raw or cooked - in many dishes as
a substitute for any of those three.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

Sheldon

Quoted message said:

I was lead to believe that ramps really have a pugnent flavor, but
over the weekend I attended a ramp festival, and had hamburgers that
had ramps in them, deep fried ramps, and fried potatoes with ramps.
None of the dishes had any flavor stronger than I get when I used
green onions. I thought my flavor buds might be shot,but a person
sitting near me mentioned the same thing to someone else. Were the
ramps old, and had been picked too long ago, and lost their flavor? I
have always heard that onions if you slice them too soon before using
them lose their flavor.

Tom

I agree. I like them very much and to me they taste like shallots. Did
you notice that they put them out raw as well? That may be where the
opinion comes from, and the dictum that your breath will smell for days.

The area where they are very popular is also a place where most food is
on the hearty but bland side. Just as Central Italians think foods from
the South are very hot, whereas most just seem pleasantly warm to me,
West Virginians think this once a year food tastes strong. I just say
it's good.

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