Sounds like a very useful veg.
You can order them in season from here:
In the hands of a skilled chef, they can play a role in fairly sophisticated dishes, along with flash-fried fiddlehead ferns and morel mushrooms, sort of the trifecta of southern Appalachian wild foods of Spring.
The more popular, folksy uses are far more humble, though. Fry them up in bacon fat with potatoes, hash browns with a kick. Make a breakfast casserole with hot sage sausage, cheddar cheese, eggs and ramps. That sort of thing.