Spring flavors: rhubarb, ramps and asparagus

With the arrival of the awakening season, it’s time to enjoy a spring fling. With a nod to “The Wizard of Oz” and Dorothy’s famous line – “lions and tigers and bears, oh my” – consider this version: rhubarb and ramps and asparagus, oh yeah.

Rhubarb – The name comes from the Latin word rhabarbarum, which translates to “roots of the barbarians,” referring to its introduction by Germanic tribes during the Roman Empire. Native to Asia, rhubarb was used as a traditional medicine with digestive benefits and was later popularized by Marco Polo in the 13th century.

Rhubarb belongs to the buckwheat family and is related to sorrel, knotweed and buckwheat. It is very cold-hardy, growing into Zone 2 and thriving in areas like Alaska and Siberia, though it is short-lived in hot summer areas. The plant is a herbaceous perennial grown from rhizomes, with edible stalks called petioles. The leaves are toxic due to oxalic acid.

Botanically a vegetable, rhubarb is often treated as a fruit because of its culinary uses in pies, jams and stews. It became popular as sugar became more widely available, earning the nickname “pie plant.” Plant rhubarb crowns in a sunny location with fertile soil. When harvesting, pull the stalks rather than cutting them to prevent rot. Stalk color does not indicate tartness.

Ramps – Also known as wild leeks or spring onions (Allium tricoccum), ramps are a wild perennial vegetable in the onion and garlic family. They have a short, three-week season and are among the first greens to emerge in spring. The entire plant is edible, with a pungent onion-garlic flavor.

Ramps are native to North American forests, growing in damp, deciduous areas on east- and north-facing slopes. They are slow-growing, taking six months to a year to germinate and up to seven years to reach full maturity. Because of this, they should be harvested sparingly.

Traditionally used as a spring tonic, ramps are rich in vitamins A and C, as well as calcium and iron. The city of Chicago derives its name from the Native American word for ramps, “shikaakwa.” In Europe, ramps are known as “ramsons.”

Asparagus – The name comes from the Greek word aspharagos, meaning sprout or shoot. Asparagus has been cultivated for more than 2,500 years and was depicted on Egyptian tombs. King Louis XIV of France was so fond of asparagus that he called it the “king of vegetables.”

A perennial vegetable grown in the United States for more than 160 years, asparagus is related to onions, leeks and garlic and is a member of the lily family. It is a fast grower, capable of growing 7 to 10 inches in a single day in warm weather.

Asparagus is considered a “power vegetable,” high in antioxidants and nutrients, with no fats or cholesterol. It comes in several varieties: green (most common), white (grown by blocking sunlight) and purple (a sweeter variety that turns green when cooked).

After harvest, asparagus grows into a tall, fern-like plant that stores energy for the next year’s crop. Plants can produce for about 20 years, though it takes two to three years before a mature harvest. Harvest season lasts six to eight weeks in spring.

Plant asparagus in a sunny location with fertile soil. Dig a trench 6 to 8 inches deep and 10 to 12 inches wide, place one-year-old crowns on small mounds, spread the roots and cover with soil and compost. Space crowns 12 to 18 inches apart, with rows 4 to 5 feet apart. A common guideline is to stop harvesting after the third week of June to allow the plant to store energy.

In closing, what does garlic do when it gets hot? It takes its cloves off. Until we meet again – peace through gardens.