ニューヨーク・タイムズのインスタグラム(nytimes) - 5月9日 06時48分

In the Mediterranean pantry, #oliveoil reigns. Black and green #olives abound. #Capers, the pickled flower buds of a wild vine, are a constant, too. Most cooks in the region use #anchovies, preserved in salt or oil, in their daily cooking, in whole fillets, chopped or pounded in a mortar. Wild thyme, #rosemary and oregano are the herbs of choice, and garlic is a given. But wild spring #ramps give an earthy twist to these Mediterranean staples. “I love garlic,” writes @nytfood’s @david_tanis, “but this time of year, since wild spring ramps are appearing at greenmarkets on the East Coast, I use them instead. Ramps, a kind of wild leek, have a rather pungent garlicky demeanor, and it’s fun to include them in this otherwise traditional mix.” @karstenmoran photographed these spring ramps alongside some staples of Mediterranean cooking while on assignment for @nytfood. Want to give a dish an earthy, aromatic twist? Visit the link in our profile to learn more about #ramps.

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