We have ramps growing among the raspberry canes. For years I thought they were garlic seeds gone wild, but I was informed they are really in the onion family, Allium tricoccum. Apparently in New York City, chefs are bonkers over them making all kinds of fancy dishes.
My recipe is not fancy just a pile of wild dandelions sautéed in a little butter with ramps. The flavor is so good, pungent and tangy. This is also yummy over a thin pizza crust. Lots of vitamin C in dandelions!
As for the ramps, you have to get them early while they are young and tender, because soon they become tough and bitter.