Have you ever had ramps? These foraged vegetables are found throughout the Midwest and only for a short time during spring! They are also called "wild garlic" and are (not shockingly) related to garlic and green onions/scallions. They have a sharp, biting onion taste when raw and a subtle sweet flavor when cooked into soups and stews.
Typically the bulbs are used for pickling and the leaves are discarded, however, you can utilize gorgeous leaves by making them into a soy-based fresh kimchi. This recipe is typically used for perilla leaves, a Korean staple, however I found that the ramp leaves are so perfect for this -- very refreshing and so attractive looking!