Sour cherries are compulsory for pie, but sweet ones like Bing and Rainier do well poached, especially in the company of classic companions like port and balsamic vinegar.

Fresh summer blueberries are a glorious thing. And so, it hardly needs saying, is pie.

Perhaps the subtlest member of the onion family, chives possess a relatively mild flavor that is a nice addition to salads, edible lavender blossoms and all.

This time of year, of course, there is no richer, fattier, tastier delicacy than wild salmon from out West, the Alaskan king, a.k.a. Chinook, in particular.

Attention, fromage-loving Joycean scholars: Cato Corner Farm’s Bloomsday cheese aged one year will arrive on schedule next week at Greenmarket.

Sorrel, the arrowhead-shaped herb and member of the buckwheat family that’s prized for its inherently tart, lemony flavor, is traditionally used in cream soups and fish sauces.

While ramps get all the Greenmarket glory this time of year, green garlic (a.k.a. spring garlic, young garlic, and baby garlic) is no slouch in the pungent-flavor department.

Long relegated to dainty English tea sandwiches, innocuous garnishes, and the like, watercress can withstand a bit rougher treatment.

As fleeting as ramps, as spring-fever-inducing as fiddlehead ferns, and as pricey as a tankful of gas, fresh wild morels have swooped into town.

In Spain, springtime is welcomed with a calçotada, the annual flame-licked ritual of grilling calçots, a sort of sweet, tender spring onion, over an open fire.