When you visit the farmers market in spring, you’re greeted by a variety of tender shoots, like crisp chives, fresh green garlic, and budding spring onions, all newly emerged from the soil after a long winter. After bringing them home, the mouthwatering aromatics of garlic and onions on the stovetop build the base of a delicious meal. These flavor-boosting bulbs are known broadly as alliums. Here’s a brief guide to ones you’ll find at the farmers market, as well as some tips on how to use them.