A rite of spring in West Virginia, the consumption of wild leeks, or ramps, has become a tradition around which communal dinners have been established. Ramps were among the first edible greens to appear in spring, and the consumption has inspired dinners and community events during which ramps are served as a main course. You'll find a list of annual ramp dinners in our agritourism information.
Fresh, cleaned W.Va. ramps. Courtesy Barbie Watson Howard
Chuck Anziulewicz
A patch of spring ramps thrives in a forest in the Appalachian Mountains in West Virginia. (Photo courtesy Anne Johnson)
Brandon Holmes
David Vincent enjoys a ramp dinner at the Richwood Ramp Festival.
Dwindling in number, ramps will be removed from the list of harvestable crops in the national parks. (Photo: Joe Green)
Cut and cleaned, fresh West Virginia ramps await hungry diners. Photo courtesy Kathy Hunter.
Michael Boyes
Steve Mace
A mess of ramps has been gathered for cooking in the photo by Daniel Coe.
Alex Coffman
A plate of ramps awaits a diner in West Virginia, where the plant is a spring delicacy. (Photo: Julie McGivern Vincent)
Ramps grow in the forests of much of West Virginia. (Photo courtesy Rodney Elkins)
Sherry Post
A table full of ramps is ready for cooking. Photo courtesy Julie Ratliff.
Eve Ah
Guide to W.Va. Ramps & Ramp Feasts
Ramp dinners are served up every spring in communities throughout West Virginia. Find out more here about ramp feeds and where to find them: W.Va. Ramp Feasts and Festivals
