It’s time for a taste of spring

Spring reaches us in different ways: the warmer temperatures, the aromatic air, the renewed bustle of people in the city’s parks. It also shows up on menus, where chefs are celebrating new and fresh ingredients.  And around here, ramps — think a combination of onion and garlic — have become the culinary equivalent of the cherry blossom.

Matyson (37 S. 19th St., 215-564-2925, www.matyson.com) has included the ingredient in its last two weekly tasting menus, this week stirring it in with another harbinger of summer, the softshell crab. Look for ramps at other restaurants where the menu changes with the season, such as Johnny Brenda’s (1201 Frankford Ave., 215-739-9684, www.johnnybrendas.com), where they’re serving up ramps on a shad sandwich.

Keep an eye peeled for other tastes of the season on the special $50 ham menu at Marigold Kitchen (501 S. 45th St., 215-222-3699, www.marigold kitchenbyob.com). In addition to three types of ham, you can order up chicken breast stuffed with morel mushrooms and sugar snap peas, as well as a rhubarb tart for dessert.

Particularly excited for the season is chef Jonathan McDonald of Pub & Kitchen (1946 Lombard St., 215-545-0350, www.thepubandkitchen.com), where the popular gastropub will celebrate its first spring with a new affordable bottle wine list, perfect for sharing as you people-watch along the sidewalk. For now, try the Kelly Point scallops, which are served up with wild mushrooms and — you guessed it — ramps!