Every April, we in the culinary world stretch our muscles and get ready for the Great Ramp Race. (Okay, it's not actually a race at all, but rather a sort of cultural phenomenon.) Chefs, restaurants, home cooks, food writers, and greenmarket enthusiasts all go bonkers for this garlicky spring vegetable. And with good reason! Ramps are versatile, delicious, and one of the first green things to appear after a cruel winter. But whether you faithfully worship at the altar of alliums or you're a first-time ramp buyer, it's worth reading through this list of common mistakes before diving in to this year's batch. Here's how to make the best out of springtime's most pungent offering.

1. Don't Be Afraid to Ask What the Heck Ramps Are

If you're not actually sure what ramps actually are, it can feel intimidating to ask, especially with chatter reaching a fever pitch in your natural food co-op. This is a safe zone, so ask away: Ramps are wild leeks, foraged from shaded, woody areas. They're one of the first signs of spring, and one of the first edible green things to hit markets. Their flavor is a combination of garlicky, oniony, and pungent. You can use them anywhere you would use scallions or spring onions.

Pickle your ramps, and you can eat them all year long.

2. Don't Expect a Leisurely Stroll Through the Market

If you've ever powered through a Black Friday shopping excursion at the mall, you have a frame of reference for how seriously local eating enthusiasts take ramp season (we are only slightly exaggerating here). Don't roll up casually to the market at 11 and expect to find an abundance of ramps—they'll likely be picked over or totally gone. "They go fast," says Jessie Damuck, Bon Appétit recipe developer. "Get there by 8 if you want your pick."

3. You're Gonna Need More Than a $20 Bill

When we're talking ramps, we're talking steep prices. It's in part because these spring alliums are foraged, not cultivated. It's more labor-intensive to hunt through the woods for a bunch than to simply pull them up from a tidy garden row, and that's reflected in the cost. But demand is also creating an undeniable hike. According to Eater, they'll run up the tab at about $20/pound this year. If you've got a shady and cool hillside on your property, we suggest pulling on a pair of muck boots and doing some digging (just don't take all of the ramps from a patch, or they won't repopulate next year). Otherwise, lean down hard on that ATM button and swallow the cost.