These slender spring shoots bloom wild at the earliest onset of spring in northern California & the Pacific Northwest. They're harvested with their delicate white flowers attached. Often used in place of ramps because they look somewhat alike and arrive a little earlier though they taste both milder and sweeter. Use any way you would regular spring onions - as a garnish, pureed into pesto-like sauce, folded into omelets, baked on frittata, grilled and served with meat & fish. The delicate white flowers on top are juicy, tender and mild - great in salads, garnish, you can even pickle them to preserve them.