The popular edible wild leek, often known as "ramps," is a springtime delicacy that can be found in fine hardwood forests from the Midwest to the Northeast and south to Virginia. Early spring sees a bulb produce the broad flat leaves with burgundy stems. With a faint onion flavor, the leaves and bulbs are both edible. By the middle of the summer, the lovely foliage starts to fall back, and a 10" flower stalk starts to grow from the base. The flower buds develop a white, onion-like umbel in June and July after emerging from their papery sheath. The pearly black seed heads that can last all the way into the fall replace the flowers that faded later in the summer.

•Heirloom
•Non-GMO
•American grown seeds
•Perennial
•USDA Zones: 3-8

Planting Instructions:
It takes two winters for wild leek seed to emerge from the soil because wild leek seeds are "double dormant." Despite germinating after their first winter, ramp seeds develop only their roots in their first year; leaves do not appear until the second year after planting. Using leaf litter, cover the seeds lightly with a few inches of soil to mimic the natural process. You can accelerate seed germination by mixing the seed with moist sand and storing it in the refrigerator for 30-60 days, then in a 70-75 degree location for 30-60 days, followed by another 30-60 day period in the refrigerator. Each pot should be sown with 2-3 wild leek seeds and kept lightly moist until they germinate. Plant the seedlings 4-6" apart once the foliage is tall enough to handle safely. For bigger clumps, plant 2-3 seedlings together. At all stages of their growth, wild leeks need adequate moisture; this greatly affects the germination and growth rate, as well as the quality of the plant.