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Allium tricoccum is popular in the cuisines of the rural uplands of its native region. It is regarded as an early spring vegetable with a strong garlic-like odor and a pronounced onion flavor.Ramps also have a growing popularity in restaurants throughout North America.llium tricoccum is popular in the cuisines of the rural uplands of its native region. It is regarded as an early spring vegetable with a strong garlic-like odor and a pronounced onion flavor.
Allium tricoccum is a bulb-forming perennial with broad, smooth, light green leaves, often with deep purple or burgundy tints on the lower stems, and a scallion-like stalk and bulb.llium tricoccum was first named in 1789 by the Scottish botanist William Aiton, in Hortus Kewensis, a catalog of plants cultivated in London's Kew botanic garden. The species had been introduced to Britain in 1770.