Allium tricoccum is a perennial growing from an ovoid-conical shaped bulb that is 2–6 cm long. Plants typically produce a cluster of 2–6 bulbs that give rise to broad, flat, smooth, light green leaves, that are 20–30 cm long including

Allium tricoccum var. tricoccum is found in woods with rich soils with moist ground in depressions, and along streamside bluffs, and on colluvial slopes. Allium tricoccum var. burdickii is found growing in dry soils of upland woods.

According to West Virginia University botanist Earl L. Core, the widespread use in southern Appalachia of the term "ramps" (as opposed to "wild leek"

Chicago received its name from a dense growth of ramps near Lake Michigan in Illinois Country observed in the 17th century. The

Allium tricoccum was first named as such 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. The specific epithet tricoccum refers to the

In Canada, ramps are considered rare delicacies. Since the growth of ramps is not as widespread there as in Appalachia and because of human activity, ramps are a threatened species in

Allium tricoccum is popular in the cuisines of the rural uplands of its native region. Both the white lower leaf stalks and the broad green leaves are edible. It is regarded as an early spring vegetable with a strong garlic-like odor and a pronounced onion flavor. Ramps also