Use For Ramp Seeds
Ramp seeds are very useful when it comes to making your own ramps. They’re easy to grow and produce a good yield of food. You don’t need any special conditions such as temperature, light, soil type etc. When you plant them into the ground they’ll start sprouting within few days. There’s no need to water them at all since they have their own root system which will take care of it for you.
There are many types of ramps and they’re all edible. Some of them are used as vegetable greens, some of them are used in soups, some of them are eaten raw and others cooked. However, there’s one type that’s most popularly known as “ramp beer”.
How To Grow Ramp Beer?
The first thing you need to do is gather the ingredients needed for making ramp beer. Here’s what you need to collect:
1. Leek (any variety) – 2 cups
2. Sugar – 1 cup
3. Water – 4 cups
4. Corn Starch – ½ teaspoon (optional)
5. Yeast (You can buy it online or make it yourself with yeast starter) -¼ teaspoon (optional) 6. Salt -½ teaspoon 7. Cinnamon – 1 teaspoon (optional)
How To Make Ramps In Beer?
Take a pot and add the water in it and bring it to a boil. Then add the sugar in it and keep stirring until all the sugar has dissolved into the water. After that, add in the leeks and turn off the heat. Let it cool down to room temperature and then transfer everything into a big glass jar. Take another jar and sterilize it by boiling it in water for at least 5 minutes. Then add the yeast into it, put the cap on and shake well. Next, pour the contents from the first jar into it and mix well. Transfer this mixture into any container (like a beer bottle or anything else). Keep this container somewhere dark and wait for minimum 2 weeks before using it.
The ramp beer is ready to be enjoyed. You can use it in salad dressings, sauces and soups as well. You can even use it in any other type of cooking you want to make.
Ramp seeds are very easy to collect. As soon as they mature and turn brown in color, you can simply pull them out from the ground. However, this process should be done with utmost care so that you don’t end up damaging their delicate root system.
Sources & references used in this article:
Plugging the Leak on Wild Leeks: The Threat of Over-harvesting Wild Leek Populations in Northern New York by B Edgar, H Brubaker… – Canton, NY: St. Lawrence …, 2012 – unitedplantsavers.org
Pungent provisions: the ramp and Appalachian identity by B Rivers, R Oliver, L Resler – Material Culture, 2014 – JSTOR
Characterization and Quantification of Major Flavonol Glycosides in Ramps (Allium tricoccum) by WM Dabeek, N Kovinich, C Walsh, M Ventura Marra – Molecules, 2019 – mdpi.com
The Class-Based Framing of Ramps in the New York Times and the Charleston Gazette by M Boehm – The Political Language of Food, 2015 – books.google.com
Ramp Suppers, Biodiversity, and the Integrity of the Mountains by M Hufford – Cornbread Nation 3: Foods of the Mountain South, 2005 – academia.edu
Ramps: Appalachian Delicacies that “Smells God-Awful, but Cures what Ails Ya” by LJ Lefler – Southern Foodways and Culture: Local Considerations …, 2007 – researchgate.net