Wild leeks — also known as ramps — are one of spring's most celebrated foraged foods, harvested sustainably from Ontario forests for just a few weeks each year. Both the leaves and the bulbs are edible, with a bold garlic-onion flavour that mellows beautifully when cooked.
Sauté in butter, pickle the bulbs, toss leaves into eggs or pasta, or blend into pesto. A true seasonal treat. Note: requires some cleaning before use.
