Hillary Eaton

Originally appeared on MUNCHIES

Wild Ginger Is the Designer Imposter of the Rhizome World

We’ve already tackled the delicious whorls known as fiddleheads, and the seasonal crack-like allium known as ramps (a.k.a. wild leeks). In the final installment of our spring foraging series, we’ve once again asked Steve Stacey—forager and director of the Local CFC, a community food center in Stratford, Ontario—for his thoughts on finding wild ginger, a rhizome that tastes and smells like the regular stuff but bears no relation to it.

Whether you’re searching for a local foraged version of this rhizome for your favorite ginger-based sex acts or want to up your forager ante by hunting down some of this buried treasure, here’s everything you need to know about finding, harvesting, and cooking up some wild ginger of your own.

Originally appeared on MUNCHIES

The Best Ramps Will Blow Your Head Off

Last week, we spoke with Steve Stacey, forager and director of the Local CFC—a community food center in Stratford, Ontario—who gave us some tips on foraging one of the finest alien tentacles known to man: the fiddlehead.

Stacey’s advice was so delicious that we checked back in with him for his thoughts on harvesting the lovely, potent, and much sought-after wild leek. Variously known as ramps, these short-lived alliums are basically the seasonal chef’s wet dream.