From the Appalachian History Blog:
Ramps are the first green thing of spring in Appalachia, and certainly the smelliest. Mountain folks have traditionally looked forward to the return of the ramp after a winter of eating mostly dried foods, often believing the ramp to possess the revitalizing power of a spring tonic (not unreasonable: they are high in vitamins A & C.)
The “little stinkers” are typically served with ham, bacon, fried potatoes, brown beans, cornbread, and a dessert. If you’re a serious aficionado of allium tricoccum, you know it’s an acquired taste: take garlic and multiply that intensity by about ten. The mere scent of those who have recently eaten a mess of ramps has been known to clear a room.