freyja7777 at gmail.com
Wed Sep 8 17:46:07 PDT 2010
Rampion is an entirely different thing than ramps.
Can't say I've had rampion, but I have had ramps on a pizza in San Francisco...
On Wed, Sep 8, 2010 at 5:42 PM, Stefan li Rous
<StefanliRous at austin.rr.com> wrote:
> Ian of Oertha asked:
> <<< Anyone ever had it? Grown it? Does it grow easily? Is it really
> good? Encyclopedia says it was grown continuously in Europe from now back to
> Roman times.... >>>
> Do you really mean "rampion" or could you mean "ramp"?
> root-veg-msg (111K) 6/12/10 Medieval and period root vegetables.
> "Are they true leeks or ramps (Italian wild leeks, which look like really
> anemic leeks)?
> Ramps are a spring delicacy in NYC. They can be steamed or sauteed with a
> little butter. If you sautee them, cut off the white bulbs and sautee them
> first. When they are nearly done (starting to turn transparent), add the
> leaves, cut up into 1 inch sections. Sauteed ramps are amazingly sweet."
> onions-msg (74K) 3/23/10 Period onions. Scallions, shallots. recipes.
> "Ramps more clearly resemble a small leek in structure with flattened leaves
> instead of tubular ones. They do not resemble chives (perhaps garlic chives)
> but are bigger than chives. They can grow to 12 inches high or more. Although
> tasty they leave a foul odor on your breath and it exudes from your pores for
> hours after eating them."
> "ramp (ramp), n. Usu., ramps. a wild onion, Allium tricoccum, of the
> amaryllis family, of E North America, having flat leaves and rounded
> clusters of whitish flowers."
> Using the search engine on the top page of the Florilegium for "ramp" will find you a number of other references. It doesn't find anything for "rampion".
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
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