Ramps may be the least known member of the onion family, unless you're from West Virginia. Ramps grow in the shady woodlands of the Appalachian Mountains and are a sure sign of spring—the season starts in late March or early April and is over by early May.
The test kitchen loves the distinct flavor of ramps, which is pungent for sure. The greens taste like a cross between a fresh scallion and a yellow onion, with the bite of strong garlic. On the rare occasion that the test kitchen can find ramps, we jump at the chance to sauté them for soups and casseroles or stir-fry them with beef. They're also a great addition to egg and potato dishes, especially home fries.