The obsession with ramps continues! Last week, we pickled ramps so that we can keep them in our kitchen all year round. Another great way to do this is by making your own ramp salt!Ramp salt is simple to make and is good on just about any savory dish. It's also a great way to use the leafy green parts of ramps that you remove for pickling. By dehydrating the leaves, this tasty spice can be used all year round. Try it in soups, on a potato, in a salad, on a pizza, in your pasta, on a fried egg, on meat or fish, and more! My current favorite way to enjoy ramp salt is on marcona almonds. Mmmmm.
Ingredients: 1 1/2 lbs of ramps, just leaves, cleaned 1/3 c salt (use your favorite!)
Directions: Preheat oven to 250 degrees. Place cleaned ramp leaves on a parchment lined baking sheet without overlapping them. Bake for 25-35 minutes until they are completely dried out. You will have to do this in several rounds or on many baking sheets! Place dried leaves in a food processor and pulse until it is nearly a powder. Stir in salt, put it in a cute jar and enjoy all year long!