Ramps

What are ramps, and when can babies have them?

Ramps can be offered from 6 months. They grow wild and are gathered in the highland forests of Canada, the Appalachians and the northern United States. They belong to the same plant family as onions, leeks and garlic. Some people call them wild leeks or wild garlic. Careful foragers cut only the leaves and leave the bulb in the soil.

Nutrition

Nutrition data on ramps is limited. They are expected to resemble leeks and scallions, which provide fiber, water, folate, magnesium, potassium and vitamins A, C and K. The compounds that give alliums their smell have antioxidant properties.

Preparation basics

In the early months cook ramps and chop them very finely. Ramp butter uses them raw, so the flavor is strong. Start small. As baby grows, you can offer cooked pieces alone. Every child develops differently, so treat these tips as general guidance.

Choking risk

Well-cooked ramps carry a low risk. Any food can in theory cause choking, though. Chop to suit your child's age and stay within arm's reach during meals.

Allergen status

Ramps are not a common allergen. There is some evidence that allergy to onion-family plants is rising. Heat breaks down some of the allergy-causing proteins in these plants, so thoroughly cooked ramps may be tolerated by someone who reacts to raw ones.

In people with pollen food allergy syndrome, especially grass or mugwort pollen sensitivity, the mouth may itch or burn briefly. Start with a small amount the first few times.