Seasonal Delights: Morels And Ramps Are Here For A Limited Time!

Despite one being a fungi and the other being a part of the onion family, these two edibles grow in very similar conditions: moist, cool soil that is rife with organic matter, usually in and around forested areas. Their popularity stems from the brief time frame in which they can grow and be harvested each spring: for morels, it takes approximately 2 weeks for the mycelium to spread and grow to full maturity while ramps take 3-8 years to mature from seed or 2-3 years if grown from a larger bulb.  

As temperatures rise in early summer, both of these delicacies stop growing altogether. The fleeting nature of morels and ramps, along with itheir culinary versatility and flavors, make them highly prized edibles.

If you've never cooked with either of these products before, read on for some cooking tips to get the most out of these spring delights!

Cooking with Morels

Never cooked with morels before? No worries, let's take a look at the flavor profile of these mushrooms to get an idea of how to use them in the kitchen.

Morel mushrooms have a distinctive and complex flavor profile that is highly prized in culinary circles. Here are some key characteristics:

• Earthy: Morels have a deep, earthy taste that is often described as rich and woodsy.
• Nutty: They possess a subtle nutty flavor, adding depth to dishes.
• Umami: Morels are known for their umami quality, which enhances the savory aspects of a meal.
• Smokey: Some people detect a slight smoky undertone in morels, especially when they are dried.

Their unique texture, which is both tender and slightly chewy, complements their flavor, making them a favorite in gourmet cooking. They are great sauteed on their own or with vegetables and topped over rice or pasta. Fresh morels can also be dipped in egg, rolled in a flour batter and fried in butter or olive oil because their meatiness allows the nutty flavor to really shine through.

Morels can be substituted in almost any dish that calls for another mushroom variety.

Cooking with Ramps

Ramps belong to the onion family and offer a unique blend of flavors and textures, combining elements of onions, leeks and garlic into a single plant. This makes ramps very versatile in the kitchen: it can be grilled, sauteed, pickled, or made into pesto. 

If you're ordering ramps for the first time, the easiest way to use them is by simply adding them to everyday dishes like omelets or frittatas; sprinkling them on top of baked potatoes or salads; finely chopping the leaves and making a compound butter; or dehydrate ramps, powder them then mix with your favorite salt for a unique flavor.

There's truly no wrong way to use ramps and that is why they are a highly prized spring crop!