That’s right, folks, we’ve sprung a leek. Millions of them. They’re springing up and making the nearby woods smell earthy and oniony. Spring has sprung! No morel sightings yet, but the leeks are here in a big way. (They’re also known as “ramps” in other parts of the country. Maybe in your neck of the woods?)

Check them out in this photo. See all that lovely green stuff popping through last fall’s leaves? That’s them! I wish this could be a “scratch and sniff” photo, but technology hasn’t gotten there quite yet…

These yummies are great with fresh asparagus and morels, but we’re not that far into spring in these parts. So how ’bout these ideas?

Spaghetti with wild leeks

Wild leek and sausage risotto

Roasted chicken with wild leeks and potatoes

Wild leek & potato soup

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According to Traverse Magazine, here are some helpful wild leek tips:

• Do preserve leeks by pickling, drying or freezing. Just blanch first for 2-3 minutes.
• Do use both the bulb and milder leaves
• Do use a tool like a long knife or dandelion digger to help loosen the root hairs that grow from the tip of the bulb
• Do store, unwashed, in refrigerator for up to one week.
• Don’t leave piles of leeks on the kitchen counter too long or your kitchen will smell like a bus in Rome on a midsummer day

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If you don’t have time to pick your own or can’t find them near you, consider ordering some Pickled Wild Leeks from Food for Thought.

Isn’t that a lovely photo? I can almost taste them. Enjoy!