Ramps are another name for wild leeks. Their taste is stronger than onions and garlic, but tempered with a sweetness more similar to leeks. They are not cultivated, but appear in the wild and are harvested by enthusiasts during spring. You may be able to find them at your local farmers' market or growing naturally, in the wild. Raw ramps differ from cultivated leeks in appearance. Only two or three dark green leaves top a purple stalk that end in a white bulb. Well stored raw ramps stay fresh in the refrigerator for up to a week. Use a vacuum food sealer to freeze raw ramps for future use.
Remove the papery outer skin and trim off hanging roots, leaving only the root base intact. Discard any ramps that feel slimy or are turning yellow.
Rinse dirt off with cool running water.
Gently dry the raw ramps with a paper towel.
Use the plastic wrap to tightly wrap the raw ramps together. Remove all air from the bag if using before sealing the ramps inside. Place in the produce drawer of your refrigerator.
Vacuum seal and freeze bunches of raw ramps for future use in soups and sautes.