Could Digging Ramps Have Unintended Consequences?

This blog post came from Lawrence Davis-Hollander, an ethnobotanist, former director and founder of the Eastern Native Seed Conservancy, author of Tomato: A Fresh from the Vine Cookbook, and  president of, the artwork of his wife Margo. His blogs can be found on,

This year, well over 2 million plants of ramps will be harvested for culinary purposes.

My first encounter with ramps took place when I was 19 on a preserve in Connecticut, where I was conducting a vegetation inventory for a summer internship with the Nature Conservancy. For a couple of weeks I tramped along side Dean, a master soil conservationist who reminded me of a younger Euell Gibbons, and his sidekick Ralph, mapping soils. Soil guys always carry a small spade and once Dean spied the ramps he exclaimed “thare’s lunch boys.” For the remainder of the days together when we were in the right habitat, Dean and I would quell the hunger gnawing our stomachs with a snack of raw ramp bulbs. Just brush off the earth and pop them in your mouth.

Since that time I have occasionally dug a few ramps in the spring, savoring their unique subtle flavor when cooked. In recent years I became concerned when I noticed how much media coverage they were getting, how many restaurants were serving them, and food stores selling them. This was no longer the occasional expert forager gathering a few ramps for a meal or two, rather the equivalent of hundreds of people out digging in a patch of ramps. I knew enough about the ecology and botany of the rich woods in which ramps grow to know this was not a good trend.

Commercial foraged samples I saw showed me that they were being harvested carelessly—baby and immature ramps were being dug right along with mature plants. In the Berkshires, where live wild food specialist Russ Cohen lives, I noticed whole patches being decimated.

If you have ever dug ramps you know that sometimes they are quite prolific, yet how long would it take to harm the population?  Unfortunately we have proved that as humans we are quite capable of over utilizing our natural resources for our own designs with too little understanding for the consequences of our actions.  Our best example in the United States is ginseng. Botanists believe ginseng was just as common as ramps are today. Yet ginseng is now virtually extinct from many woods, and generally scarce or rare today.  Ramps, like ginseng, tend to grow in some of our nicest and richest eastern woodlands, those populated by other fragile spring flowers such as Trilliums, Bloodroot, Mayapple, Blue and Black Cohosh and many others.

In talking to many botanists who have looked carefully at ramps and woodland plants there is a concern about the future of ramps due to its new found culinary cache. Harvesting was banned in Smokey Mountain National Park about ten years ago due to field studies showing that the long time traditional local harvesting practices were having a major effect upon ramp populations. As much as 90% of some patches had been harvested, which was estimated to take 100 years to recover. Patches where 25% of the population was harvested were estimated to require 10 years to recover.  Even a harvest of only 5% might take 2 years.

Anecdotal information from old time harvesters indicate that patches have been greatly diminished in the last decade, undoubtedly due to this new interest in wild ramps.

Amongst the concerns voiced by botanists are the reduction of the ability of the plants to reproduce because of over harvesting, disturbance of the woodland habitat by digging and trampling, and the resulting ability of invasive plants to spread.

Studies in Quebec led to a ban on commercial harvesting for the entire province, with only small amounts allowed to be dug for personal use.  Three states now have ramps listed as plants of special concern. While they can be cultivated it takes about 7 years to produce a mature plant. Currently the ramps on the commercial market are all wild dug.

If there is such a thing as a sustainable harvest of ramps, no one currently knows what that number is. Clearly it is under 5%.

An alternative to destroying the whole plant is utilizing the leaves. For flavor the leaves are excellent and keep refrigerated for several weeks.  Leaf harvest is currently being studied. It is not clear how sustainable that practice is. I think it’s possible if not more than 20% of a patch was harvested of leaves each year that this might be sustainable. This is only a guess.

Chefs and food purveyors can help to reverse this trend.  The contemporary mass harvesting of an entire food plant like ramps in the United States may be unprecedented.  Every botanist I have spoken with was very concerned about the current trajectory.  If you must use ramps then ask your suppliers to provide you with leaves. There may be no such thing as sustainably harvested bulbs at a commercial level.

Could we create system for regulation, or certification of sustainable or farm raised ramps? It is possible, and it raises far more questions than can be answered in the near term.

All of us need to keep asking the important questions about our food and its origins.

Curiosity will lead us to inquire about what needs to be learned, while caring will lead us to want to do the right thing in the best way, culminating in kindness—the action of caring. As we think about the common good, what works for the sake of the whole, it seems evident to me that mining ramps is not a net contribution.

I’m happy to talk with anyone about this topic. If you want to read my full article or get a copy of the Ramps Action Alert please go to



Starting from Seed

2011 Best Planting Dates for Seeds for Minneapolis, Minnesota

  • Seeds for plants with a long growing season should be started indoors during the periods shown below.
  • Seeds for plants sown in the ground should be planted during the periods shown.
  • When no dates appear in the chart, that starting method is not recommended for the particular vegetable.

Tomato and Pepper Seedlings


Crop Start Seeds Indoors Moon-favorable Dates Start Seeds in the Ground Moon-favorable Dates
Beans Apr 30-May 14 May 3-14
Beets Apr 9-May 21 Apr 18-May 2
Broccoli Mar 4-19 Mar 4-19 Apr 9-16 Apr 9-16
Brussels sprouts Mar 4-19 Mar 4-19
Cabbage Mar 4-19 Mar 4-19 Apr 23-May 7 May 3- 7
Carrots Mar 26-Apr 9 Mar 26-Apr 2
Cauliflower Mar 4-19 Mar 4-19 Apr 23-May 7 May 3- 7
Celery Mar 4-19 Mar 4-19
Corn May 14-21 May 14-17
Cucumbers Apr 2-16 Apr 3-16 May 7-14 May 7-14
Lettuce Mar 19-Apr 2 Mar 19 Apr 23-May 14 May 3-14
Melons Apr 2-16 Apr 3-16 May 14-21 May 14-17
Onion sets Apr 2- 9 Apr 2
Parsnips Apr 9-30 Apr 18-30
Peas Mar 19-Apr 2 Mar 19
Peppers Mar 4-19 Mar 4-19
Potato tubers Apr 30-May 14 Apr 30-May 2
Pumpkins Apr 2-16 Apr 3-16 May 7-14 May 7-14
Radishes Apr 23-May 7 Apr 23-May 2
Spinach Mar 19-Apr 2 Mar 19
Squash, summer Apr 2-16 Apr 3-16 May 7-14 May 7-14
Squash, winter Apr 2-16 Apr 3-16 May 7-14 May 7-14
Tomatoes Mar 4-19 Mar 4-19

Chef’s Collaborative


Become a member of my favorite organization, Chefs Collaborative – a national chef network changing the sustainable food landscape using the power of connections, education and responsible buying decisions.

Help increase the number of food professionals who are actively engaged in the sustainable food movement so that responsible food sourcing is second nature in restaurant kitchens everywhere.

New Food Photos

These are recent photos taken by the very talented  Kate Newberry Gillin Sommers for a brochure I’m working on.

Salmon Tartare photo by Kate NG Sommers

Petite Filet and Chanterelles photo by Kate NG Sommers

Caramelized Fennel and Shrimp photo by Kate NG Sommers

Smoked Salmon and Beets photo by Kate NG Sommers

Braised Shortrib photo by Kate NG Sommers

Pumpkin Brule photo by Kate NG Sommers

Farmers Market

I had a great time today at the Minneapolis Farmer’s Market Annex. I did a demonstration as part of the Farmers Market Tour.  I prepared a Summer Ribbon Salad of cucumber, yellow squash, zucchini, and cantaloupe .

I’m always searching for new ways to use summer squash which are completely taking over my garden at this moment. This is a great summer recipe because the veggies all maintain their freshness, no cooking is involved, it’s quick to prepare and you only need one tool…a good vegetable peeler. This salad is great on it’s own or served with grilled lamb or marinated grilled firm tofu.

Summer Ribbon Salad of Cucumber, Melon, and Squash
Serves 4

1 cup plain whole-milk yogurt
Finely grated zest of 1 lemon
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1/8  teaspoon freshly ground pepper
1 yellow summer squash, unpeeled
1 zucchini, unpeeled
1 cucumber, unpeeled
1 ½  tablespoons rice-wine vinegar
1 teaspoon kosher salt
1/4 large cantaloupe, rind removed
1 tablespoon fresh chopped mint

1. Combine yogurt, lemon zest and juice, salt, cumin, coriander and pepper. Cover, and refrigerate 20 minutes.

2. Using a vegetable peeler shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.

3. Just before serving, gently squeeze the cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing and chopped mint.
If you use Greek yogurt you may want to thin the dressing with a little water so it is not too thick and heavy.

Garden Update

So far despite some hail in June my garden is coming along great.

Chiogga & Detroit Dark Red Beets, planted 5.3.2010
Zucchini, planted 5.17.2010
Golden Bean of Bacau, planted 5.1.2010
Bloody Butcher Tomatoes, planted seedlings 4.19.2010
Black from Tula Tomato, Seedling planted 4.19.2010

National Taste of Elegance Recap

I had a fantastic time at the twenty-first annual National Taste of Elegance. I meet a lot great chefs, farmers and the people from the Pork Board. I want to add that the folks from the Pork Board put on a great event and are truly a class act.

The winning chef was chosen based on the following judges’ scores: Taste: 50 points, Appearance: 30 points, Originality: 20 points

All the competing chefs

As I expected, the competition was really tough in Baltimore. I’m very happy with my results. I finished in third place and earned the title of Premium Chef and got a bunch of hardware.

Receiving my award for Premium Chef
My Dish:Spiced Slow-Cooked Pork Shank with Gremolata and Black Beluga Lentil Tomato Stew
2nd Place – Superior Chef: Chef Jason Santos
Jason’s Sous Vide Pork Belly, Honeydew, Raspberry Pudding, Lime Sugar, Pink Pepper
1st Pace – Chef Par Excellence: Adam Wells-Morgan
Adam’s Duo of Pork