Even as April snow was falling, tender ramps were poking their way out from the forest floor, and thus we can feel reassured that despite those flurries the Earth knows things are warming up. To celebrate their short season and the coming of spring, I try to find as many ways to use ramps as I can. The taste is neither leek, nor garlic, nor onion, but somehow offers essences of all three. Ramps, also known in some places as wild leeks or spring onions, are not cultivated, and many people have their secret spots in the woods â as do I! For a long time, the only way to get ramps was to forage for them yourself. However, in recent years, due to their popularity and their rarity, some farmers markets or specialty stores sell sustainably foraged ramps in season.