Prized for their garlicky flavor and pungent aroma, ramps have a relatively short season. As such, they’ve been bestowed food-world celebrity status (as far as produce is concerned) and can be challenging to source, whether you’re foraging ramps yourself or picking them up at the farmers market. Either way, look for firm, bright stems with the roots still attached. Clean well before using, then trim off the roots and cut the bulbs in half or use them whole; the leaves can be cooked along with the bulbs.

A member of the lily family, ramps can be substituted for leeks, scallions, or onions in all kinds of dishes. They pair so well with eggs and are delectable when simply sautéed in olive oil. You can also add them to pizza or pasta, or pickle them so you can reach for the allium year round. Here are the very best dishes to get your ramp fix this spring.

It doesn’t get more elegant than this savory mushroom and goat cheese pastry studded with garlicky ramps and sunny lemon zest. The tart is best served at room temperature, which means you can make the whole thing in advance for the perfect spring dinner party starter. Get the recipe >

White wine vinegar and a handful of aromatics (think mustard and cumin seeds and pink and white peppercorns) transform ramps into a punchy, pungent condiment. It’s just the thing for salads, sandwiches, and cheese boards and also makes a killer dirty martini (just swap out the olive garnish and brine!). Get the recipe >

In this springtime version of escabeche, Puerto Rican chef Jose Enrique pairs the vinegar-and-olive oil pickling sauce with smoky grilled ramps. The best part? They keep in the fridge for up to two months. Get the recipe >

Spring pizza night calls for this spectacular pie topped with earthy morels, garlicky ramps, nutty parmesan, and just-set eggs. Get the recipe >

Renowned fermentation expert Sandor Katz pairs ramps with chickweed, cilantro, parsley, and sunflower seeds for this zippy pesto that captures the essence of spring. It’s equally tasty on grits or eggs for breakfast, slathered on sandwiches for lunch, or tossed with potatoes or pasta for dinner. Get the recipe >

We have celebrated chef Hugh Acheson to thank for this savory jam recipe starring the wild spring onions. It’s perfect with grilled sausages and hamburgers, pork chops or steak and eggs, or simply spooned on toast. Get the recipe >

Amped up with peppery ramps and briny cerignola olives, beurre blanc makes a creamy, velvety sauce for flame-kissed salmon fillets. Get the recipe >

Grilled ramps and bacon add a smoky richness to this bright vinaigrette that’s wonderful drizzled over salads, swirled into soups, or spooned atop grilled meats. Get the recipe >