If you've lived on the east coast of us, you're probably aware of those few weeks of giddy excitement every spring when freshly picked wild ramps show up at all the farmers markets and as very limited seasonal specials in just about every fancy-schmancy restaurant across new england.

Ramps are a wild onion that sprout in deciduous forests in early spring, when temperatures are still low but there's abundant sunlight. They can take up to 7 years to reach maturity, and the same ramp stalks re-grow new leaves year after year (so the leaves can be harvested without hurting the plant itself). As a result, their famously savory, earthy allium flavor is usually a short-lived seasonal delight. Not anymore.