Up here in the Berkshires of Massachusetts, these babies are in full bloom right now.
But you could do spring onions if that’s what’s sprouting in your hood. My neighbor brought over this lovely jar of homemade maple syrup. He doesn’t like to boil it down as much as the store-bought stuff. I call it maple honey.
If you don’t have a neighboring farmer making maple syrup or honey, I’m sure you have some neighboring bees making flower honey.
And this is the fun part. Herbs! What herbs are you or your local farmer growing now?
My lovage is forever the first to come soaring out of the ground each spring. Its taste is that of robust Italian parsley with a few ornery celery leaves strewn in. You could always use that mix to replicate this lovely herb. (But make sure those celery leaves are really ornery, like they should be shouting at you).
These pickles, my friends, are positively exploding with the taste of spring! Your turn – gather up a local edible allium, herb and sweetener and we’re in business! 
Spring Rampage Pickles
2 pounds ramps, greens removed
3 cups white wine vinegar
2 cups water
1 tablespoon salt
1/4 cup sugar (I use raw)
1/4 cup maple syrup
1 & 1/2 teaspoons whole allspice
2 teaspoons white pepper
1 small bunch whole lovage leaves, about 1/4 cup
2 quart mason jars and lids
1. Add all of the ingredients except the lovage and the ramps to a medium sauce pan and bring to a boil.
2. Once boiling add the clean and greened ramps. Bring back to a boil and let boil for just 1 minute. Take off heat and let cool.
3. Add whole lovage leaves evenly to the quart jars. Fill jars with cooled ramps and liquid.
4. Place in refrigerator to cure for 5 days.
These pickles will last up to 3 months in the fridge, but they never, ever will.