Ramps grow wild throughout the Appalachian Mountains. The leaves resemble those of lily-of-the-valley and the bulb is like a scallion, while the flavor is an earthy mix of garlic, leek, and dandelion greens. Ramp season is short, from the end of March to early May, after which the leeks grow too strong in flavor. Ramps are delicious in various preparations; they are also notorious for their odor, which lingers on the breath, and in the air near where they have been cooked. And they are cooked, and otherwise prepared, in dozens of ramp recipes—among them, ramp Bloody Mary, ramp chili, ramp home fries, ramp vinegar, ramp oil, ramps and eggs, ramp meat loaf, ramp-flavored bourbon, ramp pie, and even a raw ramp-and-corn bread sandwich.