SQUEAL! Grand Rapids Food: A Culinary Revolution is now available for preorder via Amazon.com. It will also be available for purchase locally around Grand Rapids. 

Spotted: Wild leeks, Allium tricoccum

Regionally, Wild Leeks are distributed as far east as New York State and through Canada, west into the forests of Wisconsin and Minnesota and south into Appalachia.

Here in Michigan, the Wild Leeks (or Ramps are they are also called) are plentiful in the Beech/Maple woods along the rivers and on the back dunes along the Lake Michigan shoreline, frequently found alongside the unfolding MayApples and Trout Lilly.  They are abundant in Leelanau County, throughout the Sleeping Bear region and in the southwest portion of the state near St. Joseph and toward the Indiana border. In the Greater Grand Rapids area, they exist but do not carpet the forest floor as plentifully in other areas of the state.

A relative to onion, the Wild Leek is a bulb and is markedly onion-y in both flavor and scent. Take care to note these characteristics in trying to identify the plant, as it could be easily mistaken with the immature False Hellebore, or Lily of the Valley, which neither smells or tastes like onion, and is quite poisonous.

I spotted these beauties at one of my favorite parks, Johnson Park. These are a part of only a few stands here along the river, outside the City of Grand Rapids — please let them alone. Equally, if you see stands within the Greater Grand Rapids area — they aren’t as abundant here as in other areas at the Lakeshore and up the coastline.

A 2011 article in The New York Times featured the Wild Leek and claimed the increase in harvesting for the restaurant market and by hobby foragers is putting pressure  on the Wild Leek population.  While the Wild Leek certainly is not ~that~ close to being extinct in the Great Lakes area, it is something to consider as the plant ends up on the farm to table menus and baskets of market foragers - particularly when we know the plant is not widely distributed.

Because it takes about three years for a seed to develop into a mature leek for harvesting, I personally no longer harvest the bulbs, and have taken to transplanting them to try to re-establish stands in local parks in the area. I won’t lie — I really ~love~ the Wild Leeks, but unless we take some pressure off of the plant population in our area (due large in part to the love of this plant by the farm to table & locavore community), we will over harvest them and secure their own demise.

From my perspective, I don’t believe we have enough plants in our Great Lakes bio-region to be regularly supplying the local farmers’ markets & farm to table restaurants with an abundance of wild-harvested Leeks for the entire spring season.  It really is an issue we eaters must be concerned with, not just the foragers. I once saw a social media post by a local chef hauling out a full garbage bag full of leeks for his restaurant. This was several years ago, and if I saw this happen again by someone I knew in my community, I would not be afraid to do some public shaming of the chef and the restau for simply bad foraging practices. Not only is unethical foraging not ok, it goes against fundamental environmental values of “do no harm” within the local food movement.

So in the essence of helping share the knowledge — if you come across them in the farmers market or in the restaurants — I ask you to inquire about the source of the Wild Leeks. Ask about the forager’s standards. Ask about their sustainability practices. And if YOU are the forager and are planning on harvesting, take time to first learn for yourself the distribution of leeks in your area. THEN find a sizable stand and clip the tops only. This is the most sustainable way to use the plant.

Yes, I know these beauties are delicious pickled as cocktail onions in martinis (!!) and roasted, drizzled in olive oil over a nice spring egg & nettle quiche, so a few handfuls is probably is ok.  And if you do indulge, just make sure you offer to help replenish the stand and give deep thanks for the plant world that sustains us.

Used for Food, Medicine, & Beauty

(Alpha by Common Name) 

Angelica

Arugula

Asparagus

Aster

Avens

Baptisia

Basil

Bee Balm

Beets

Birch

Black Raspberry

Bloodroot

Blue Lobelia (Cultivated)

Blue Vervain

Borage

Burdock

Butterfly Weed

Calendula

Castor Bean

Cherry

Chickweed

Chives

Cleavers

Columbine

Crabapple

Dahlia

Dandelion

Dill

Dogwood

Echinacea

Elder

Epazote

Evening Primrose

Fennel

Figwort

Fillet Beans

Forsythia

Garlic Mustard

Goldenrod

Ground Ivy

Heirloom Corn

Honeysuckle

Hops

Horseradish

Iris

Jasmine

Lady’s Mantle

Lavender

Lemon

Lemon Verbena

Lettuces

Lilac

Lily of the Valley

Lovage

LungWort

Marjoram, Wild

Meadowsweet

Motherwort

Mulberry

Mullein

Nasturtium

Nettles

Oatstraw

Onion, Wild

Orange Mint

Ox Eye Daisy

Passion Flower

Peppermint

Perrywinkle

Plantain

Poke Root

Poppy

Queen Anne’s Lace

Radish

Ramps

Red Bud

Red Oak

RedBud

Rhubarb

Rose, Wild

Rosemary

Sage

Schishandra Vine

Skullcap

Solomon Seal

Spearmint

Spilanthes

St. John’s Wort

Strawberry

SweatLeaf, Wild Bergamot

Sweet Annie

Sweet Clover

Sweet Woodruff

Thistle

Thuja

Thyme

Tomatoes

Tulip Tree

Violets

Walnut

White Oak

Wild Daylily

Wild Ginger

Winter squash

Wood Betony

Yarrow

Yellow Dock