OKMULGEE, Okla. (AP) — As winter fades to spring and the bright purple blossoms of the redbud trees begin to bloom, Cherokee chef Bradley James Dry knows it’s time to forage for morels as well as a staple of Native American cuisine in Oklahoma: wild green onions.

Wild onions are among the first foods to grow at the tail end of winter in the South, and generations of Indigenous people there have placed the alliums at the center of an annual communal event. From February through May, there’s a wild onion dinner every Saturday somewhere in Oklahoma.

The bright green stalks of the onions reach a few inches above the dried leaves that crunch under Dry’s feet on a crisp morning in March as he hunts through parks and empty lots near downtown Tulsa. The land he forages straddles the Muscogee Nation and the Cherokee Nation, and he’s thinking of his elisi — grandmother in Cherokee — who taught him how to pick and cook wild onions.