Ramps, Green Garlic & More Spring Alliums—and 19 Ways to Cook Them

May  9, 2016

The mighty onion is one of the most important vegetables in our cooking arsenal. Think about it—open just about any savory cookbook, and you'll find that onions are an integral starting point to a whole host of recipes, long-cooked dinner mains and lighter salad affairs alike. That said, it can be difficult (though not impossible) to feature these punchy, pungent roots as the foremost flavor on your plate. Until spring rolls around, that is.

With the change in weather also comes the arrival of an abundance of alliums (the plant family to which onions belong) that have a livelier, lighter, and slightly funkier flavor profile than their more mature, year-round relatives. Garlic scapes! Ramps! Green onions galore! These buds are primed and ready to take a starring role in your spring menu. To get you started, here are 19 recipes to celebrate all of the aromatic alliums this season.

Which spring alliums are you most ramped up about? Let us know in the comments!

See what other Food52 readers are saying.

Sarah E Daniels

Written by: Sarah E Daniels

It's mostly a matter of yeast.

1 Comment

Taste O. May 9, 2016
I like the Catalan style "calçots" or spring onions, roasted on a grill and slathered in romesco sauce.