RAMP SEASON IN WEST VIRGINIA: A GUIDE TO THIS APPALACHIAN SPRING TRADITION

Ramp season is in full swing across the hillsides of West Virginia! With their unmistakable aroma and bold flavor, ramps are a part of Appalachian springtime — bringing friends, family, and food lovers together to celebrate this wild-foraged favorite.

The ramp is a member of the lily family, and is best eaten during late March and April, when they are still sweet. The first ramps of the season generally show up in mid-March.

However, ramp season is officially over in May, when they are generally tough and strong, with an almost garlic odor. Typically, they are found on the northside of a hill, in a semi-shaded area. To properly dig up a ramp, it is best to use hand trowel. Also, never take the whole patch. A good practice is to leave some for the next person.

Ramp locations are also a secret for many West Virginians. Only close friends and family will share a ramp location. If you know the best place for ramps, keep it a secret, right?

Ramps have leaves and bulbs like a tulip. The plant also resembles an onion. And for early settlers, it was one of the first green vegetables of the year. Ramps taste like a mix between garlic and onion, with a bold, earthy kick.

Early ramps can be tossed in a salad with oil and vinegar. Some prefer ramps baked into an easy casserole, served with brown beans, cornbread and coleslaw. Appalachian recipes don’t have exact measurements. It’s a lot of dashs, handfuls, bunches and eyeballing ingredients.

Here is a version of an Appalchian ramp casserole, without exact measures, of course. Recipe courtesy of Josh Parks, Mercer County.

• Chop up some ramps.
• Fry about two pounds of sausage with ramps.
• Cube and boil up a bag of taters.
• Then scramble a bunch of eggs with more ramps.
• Mix all together with six cups of sharp chedder cheese.
• Put in a pan, cover with even more cheese.
• Bake until cheese melts.

Last updated: August 19, 2025