5 common and tasty wild edibles you can forage for in Canada

RAMPS (aka wild leeks)

Allium tricoccum and Allium burdickii

Ramps grow in rich, loamy soil that has a sunny exposure. They’re identified by the two or three broad, dark-green elliptical leaves that sprout from the underground bulb. The pointed leaves, which have parallel veins, taper downward, and they’re often tinged red at the base (tinged green in the case of Allium burdickii, which also has thinner leaves). You can often smell wild leeks as you approach a patch. To confirm they are indeed ramps, crush a leaf between your fingers to release the mouth-watering, sulphury scent of onion.

This delicious wild member of the onion family is a springtime delicacy best harvested sparingly by hand—gardening implements aren’t required or recommended. It takes seven years for these plants to reach full maturity, and they’re threatened in parts of their range due to overharvesting (again, check the local regulations, as collecting ramps is prohibited in some regions). To reduce your impact, only take a few plants from each cluster, then move to the next patch.

Both the leaves and bulbs are edible, whether raw or cooked. They can easily substitute for both onions and garlic, as the flavour is somewhere in-between, but they’re also delectable when sautéed all on their own.