Ramps. Sometimes referred to as wild leeks or wild onions, ramps grow in bunches in wet forests throughout the American East Coast, and are coveted by chefs across the country during their short season in early spring (usually from April to May).
English Peas. Usually found in the frozen aisle of the grocery store, these sweet peas are in season during April.
Fava Beans. Also called broad beans, fava beans are most often available dried and are a wonderful addition to casseroles and slow-cooking soups. From late March through the beginning of May you can find fresh fava beans at farmers markets and some grocery stores.
Fiddlehead fern. Fiddlehead ferns are the coiled part of an ostrich fern and are found along bodies of fresh running water throughout the East Coast from April to early June. Fiddleheads must be cooked before eating, as eating them raw may result in foodborne illness.
Rhubarb. Although this stalky plant is often used as a fruit in sweet pies and jams, rhubarb is actually a vegetable. You can find rhubarb in a range of colors, from green to bright pink and everything in between (color doesn't indicate ripeness), from April until June.
Julie Ruggirello is the Recipe Editor at The Daily Meal. Follow her on Twitter @TDMRecipeEditor.