Ramp Salt
When it's ramp season, I love to turn my ramps into a flavored salt called ramp salt. It's a step up from your classic finishing salt as it has the infused flavors of the fresh ramp.
Servings: 70 teaspoons
Calories: 0.5kcal
Ingredients
- 2 oz. ramp leaves 50 grams, 1/2 cup after dried, crumbled, and loose packed
- 1 cup flake salt like Maldon, up to 1.5 cups*
Instructions
- Dehydrate the leaves in an even layer on wire rack, ~135°F, for about 2.5 hours until the leaves are completely dry and brittle. You can also do this in an oven set the the lowest possible temperature and checking the ramps every 10 minutes.
- Crumble the leaves and add them to a food processor with the flake salt. Run until evenly incorporated and the leaves are broken down to a uniform size with the salt.
- Transfer to a sealable jar and store in a cool, dark place. Good for up to 1 year.
Notes
* Add salt to the ratio you prefer. My preference is 1:2 ramp:salt which packs a stronger ramp flavor, but you can go up to a 1:3 ratio with great results.
Do not use ramp bulbs for this recipe.
Nutrition
Calories: 0.5kcal | Carbohydrates: 0.1g | Protein: 0.01g | Sodium: 1617mg | Potassium: 0.3mg | Fiber: 0.02g | Sugar: 0.03g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.03mg
