Tender springtime greens and lettuces seem to get all the attention once the weather warms up, but we're just as fond of our farmers' market's more pungent offerings. From ramps to flowering chives, there's a lot to love about early spring alliums. Here's a primer on our favorites—and how to use them.

Grilled ramps. Photo: Danny Kim Danny Kim

Ramps

Technically wild leeks, these fleeting darlings of farmers' markets are the perfect combination of garlicky and oniony. We like to grill or roast them whole over high heat—they're excellent a little charred. They're also tasty pickled or fermented. Both the greens and the bulb are entirely edible, but be sure to clean them thoroughly before using, as they can trap dirt and grit. They're best cooked, but if you're going to eat them raw, take off some of the edge by processing them into a saucy pesto supplemented with cheese, nuts, and good olive oil.

Garlic scapes in the field. Photo: Flickr/elisfanclub Flickr/elisfanclub

Garlic Scapes

Garlic scapes are the long, curved shoots of a garlic plant that extend above ground as the bulb grows in the soil. The scapes must be snipped off in the spring, or else they'll hog energy from the maturing bulb. But farmers and smart consumers know: They're not to be wasted! They are entirely edible and totally delicious. Chop them finely and use them in stir-fries, or as a base for an egg scramble. Their flavor can be aggressively garlicky, so it's best to cook them before consumption. If using them in a pesto, supplement the scapes with other, milder greens.