A cousin of the onion, leek, and garlic plant, the ramp is an equally stinky plant that has found increasing popularity in the American diet. The name “ramp” comes from its similarity to an English plant called the “ransom” (Allium ursinus) which was called “ramson” in earlier times. In fact, Chicago’s name comes from a Menomini Indian word for the plant, shika’ko, which used to grow abundantly in the area (Small).
Because of they were one of the first greens to appear in spring, ramps were considered an important “tonic” by providing vitamins and minerals that had not been available during the winter (Davis & Greenfield). The Cherokee boiled or fried the young plants, while the Iroquois consumed them seasoned with salt and pepper (Moerman). Both the Objibwa and Menominee dried and stored parts of the ramp to be stored for winter months (Moerman).
The ramp’s bulb and its leaves are consumed when the plant is still young. The ramp is similar in taste to the spring onion, but with an aromatic pungency closer to garlic. In Appalachia, they are commonly consumed by frying them in butter or animal fat, though they are also consumed raw in salads (Smith). They are frequently consumed with potatoes or scrambled eggs, and used in soups and other savory dishes (Davis & Greenfield).
Other Usage
Their high vitamin content and blood-cleansing properties meant that the ramps were highly prized by the American Indians for their nutritional value as well. The Chippewa decocted the root to induce vomiting, while the Cherokee consumed the ramp to treat colds and made a juice from the plant to treat earache (Moerman). A tonic of the plant was used by the Iroquois to treat intestinal worms (Moerman).
Vitamin A
Ramps are high in vitamin A, with a 1-cup serving satisfying 30 percent of the recommended daily value based on a 2,000 calorie-per-day diet, according to FatSecret, a nutrition information website. The National Institutes of Health identifies vitamin A as being essential to the formation of healthy teeth, bones and skin. It produces pigmentation in the retina of the eye, and promotes strong eyesight, particularly low-light vision. Vitamin A deficiency can weaken eyesight and the immune system, but you can also get too much of this vitamin; as a fat-soluble vitamin, it can accumulate in the fat cells and build up to toxic levels, where it may cause nausea and birth defects among expectant mothers.
Vitamin C
A single serving of ramps also delivers 18 percent of the daily recommended value of vitamin C, according to FatSecret. Vitamin C is essential to the growth and repair mechanisms of numerous tissues, including skin, connective tissue, teeth, bones and blood vessels, according to the National Institutes of Health. It is also a powerful antioxidant, meaning that it seeks out and neutralizes free radicals, the particles that attack healthy cells and, in unchecked amounts, can bring about premature aging.
Selenium
Block states that ramps are naturally rich sources of the trace mineral selenium, and that special hydroponic growth preparations using enriched soil can yield ramps with even higher concentrations of this mineral. The National Institutes of Health states that selenium's benefits are not yet completely understood, though some clinical studies have indicated that it may reduce the risk of prostate cancer. As of September 2010, major ongoing studies into this potential effect continue. Other possible benefits that have been suggested by research but remain areas of study include selenium's antioxidant effects and its use in relieving symptoms of asthma, cystic fibrosis, dandruff, hypertension and several other medical issues.
Chromium
Block also notes that, like all variations of onions, ramps are good dietary sources of chromium. Chromium is an essential mineral identified by the National Institutes of Health as important to the metabolism of fats, carbohydrates and insulin. It also promotes brain function by synthesizing fatty acids and cholesterol.