In the northern hemisphere, the appearance of ramsons (or wild garlic) in February is a sure sign that spring is on its way. It is generally found in shaded deciduous woodland areas, preferring acidic soil. It is recognizable by its triangular green leaves and small white delicate flowers. It does bear some similarity to lily of the valley which most definitely should not be eaten. If you are not sure you should crush the leaves between your fingers and a garlic smell will be released. Typically they can be found up until May, although the taste tends to vary slightly through the season getting stronger as season progresses.
All parts of the plant can be used, although it is the leaves that are most commonly used. They can be used in a range of recipes where fragrant leaves are required, for example in place of basil in pesto, in a risotto, with pasta, or simply boiled as a vegetable. The leaves and flowers can also be eaten raw.
The bulbs can be used in a similar way to standard garlic, but the flavour is much more mild. Personally I suggest taking just the leaves and leaving the bulbs otherwise you risk depleting the number of plants for subsequent years. It is also better to take a few leaves from a number of plants to ensure that the plants continue growing throughout the season.