I bought 2 small bunches of ramps this weekend. I had heard that they were good sauteed with bacon (what isn't?) and thought I would give it a shot. I forgot to ask the farmers how much of it's edible, so I tried to find a recipe in my cookbook collection to tell me. This is the first time my collection has failed me. How do two cookbooks entirely about vegetables not have anything about ramps? I decided to cut them up and saute the white parts separately from the leaves. I'm so glad I did. The whites (with a little of the pink) were fantastic. Kind of like a onion with a little bit of the bite of raw garlic. The green leaves, not so much. They were bitter and ended up in the garbage disposal.