These crunchy, delicious, pungent ramps (wild onions) are scarce, as they are seasonal treasures only available in the spring. When they are fresh, you can eat them raw, sliced into salads or sandwiches, or sprinkled on grilled meats or seafood. Because the quantity of fresh ones are limited, pickling is a great way to preserve and enjoy these nutritions vegetables all-year-round. They look like scallions, but they taste stronger and more garlicky. They are highly valued for their rich nutritional content: high in vitamin A, C, Selenium, Chromium, Anti-inflammatory etc. Moreover, they are considered as "superfood."