Hey chefs and foodies! Ramp season is here, and we all can agree - TopicsExpress



          

Hey chefs and foodies! Ramp season is here, and we all can agree that they are a wonderful, delicious spring edible. BUT we all need to make sure that they are being sustainably harvested to ensure the plant population isnt overharvested. Please make sure your forager/supplier is harvesting sustainably and can ensure they arent harvesting bulbs too young (I am seeing some really small harvests already here on FB, which gives me concern). FYI a leek takes about 3 years to re-seed and develop into a mature bulb and digging up the entire plant in large quantities will impact the plants distribution throughout Michigan if we dont limit how much we gather... Just a tip -- clipping only the tops is the traditional way to harvest the plant that doesnt impact the colonies of wild leeks. And help propagate the plant! Personally, I am not harvesting them from the wild and have begun transplanting bulbs to develop new stands. Perhaps we can get some larger, cultivated stands established in the area for future harvests??? Please share this info with those in the kitchen, foragers, and diners... Know where they come from and how they are harvested... And if you are eating out and see them on the menu, ask about them!!! :D Love, Your Wild Plant Lady
Posted on: Sun, 27 Apr 2014 13:30:11 +0000

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