Nebraskaland

18 Nebraskaland • May 2021 IN THE FIELD Ramps, also called wild leek, is Nebraska's only forest onion. It grows singly or in colonies in moist Missouri River bluff oak forests from Dixon County southward to Omaha. First discovered in our state in the late 1980s, botanists might discover the plant in other Missouri River counties. Although more abundant eastward, here at the dry western fringe of its range, it is uncommon. In early spring, the onion's fiber- coated bulb sprouts one to four fleshy, tulip-like leaves. Like many woodland wildflowers, ramps (Allium tricoccum) start growth before trees leaf out, limiting sunlight from reaching the forest floor and, therefore, photosynthesis. An adaptation to shade, ramps' leaves are wide for an onion, providing more photosynthetic surface. For comparison, prairie onions have very narrow leaves with far less surface area. By June, ramps leaves have withered, and only then do the bulbs send forth a leafless flower stalk topped with a cluster of small, white to yellowish, bell-shaped flowers. Ramps' bulbs and young leaves are edible. Native Americans ate the leaves and bulbs raw, boiled and fried. They harvested bulbs in spring, when they could be located by the presence of leaves, and dried them for later use. Concoctions of the plant were used medicinally to treat colds, earaches, croup and worms in children, among other afflictions. European settlers learned from the Indians how to harvest and use ramps and to this day, towns in the forested eastern United States celebrate annual spring ramps festivals. Unfortunately, over-harvest of the bulbs have caused populations to decline, and furthermore, harvested populations are slow to recover, as it takes seven years for germinating seeds to mature to flowering, seed-producing adults. Harvest of a few bulbs and one leaf from multiple-leaved plants may not damage large populations. Also, do not harvest too heavily from a single patch. Small populations, however, should be enjoyed solely for their beauty and left unharvested. In recent decades, ramps planted from seed and bulbs are being grown as a crop in eastern woodlands. The best way to enjoy these tasty veggies, yet conserve wild populations, is to purchase known cultivated ramps online or at farmers markets or select grocery stores. –G.S. Wild Garlic Bread This recipe utilizes both wild ramp and garlic mustard leaves. If you have access to only one species, substitution is fine. Note that ramps are much more pungent than garlic mustard, so adjust amounts accordingly. Visit foodforhunters.com for step-by-step photos of this recipe. For further information on garlic mustard, see my story in Nebraskaland's May 2020 issue. –J.N.W. Ingredients: • 1 loaf of frozen Rhodes Bake-N- Serv® White Bread, thawed • 3 tablespoons of salted butter, softened • 3 to 4 wild ramp leaves, minced • 1 tablespoon of wild garlic mustard leaves, minced • ¼ cup of grated Parmesan cheese • 1 egg, beaten Special equipment: Bread pan, cooking spray, parchment paper. 1. Preheat oven to 350 degrees Fahrenheit. In a small bowl, combine softened butter, ramp, garlic mustard and Parmesan cheese. Set aside. 2. Turn out thawed, risen dough onto a lightly floured surface and roll into a ¼ to ½-inch-thick rectangle, the short side no wider than your bread pan is long. 3. Evenly spread wild garlic butter onto the surface of the dough — you may or may not have to use all of it. Then starting from the short edge of the rectangle, gently and tightly roll it; try not to stretch the dough too much. For presentation, you want the middle of the loaf to be slightly thicker than the ends. 4. Turn the roll seam side down. Then with a sharp knife, cut the roll in half lengthwise. With the cut sides facing up, lay one piece perpendicular to the other to resemble a cross. Then overlap the ends to form a figure 8. Gently pinch the ends together. Spray a bread pan with Pam, if you haven't already, and line with parchment paper. Transfer the garlic bread dough into the pan, and cover with a kitchen towel to rise for 30 minutes before baking. 5. After 30 minutes of resting, lightly glaze the top of the dough with egg wash (you won't use all of it). Then bake on the middle rack of a preheated 350-degree oven for 20-25 minutes, or until bread is golden and cooked through. Allow bread to cool slightly before slicing. By Gerry Steinauer and Jenny Nguyen-Wheatley RAMPS - OUR FOREST ONION JENNY NGUYEN-WHEATLEY, NEBRASKALAND

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