BALTIMORE — The bright green leaves of ramps pop up for just a few in early spring, smelling of garlic and tasting like extra spicy arugula. After the barrenness of winter, they’re a sign of growth to come, a fleeting delicacy.
But some people look at a patch of leaves and see a different kind of green — “dollar signs,” said Chris Amendola, the chef and owner of Foraged restaurant in Station North.
Within the Baltimore area parks where he forages, Amendola has seen entire patches scooped up overnight. He is careful to not identify where he goes, for fear of attracting foragers who he said will “just kind of clear out everything.”
