5 from 1 vote

When it's ramp season, I love to turn my fresh 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 garlicky, earthy ramp.

I'm offering a way to make this in the oven too, since not everyone has access to a dehydrator. It's an easy recipe to start with if you want to learn more about preserving ramps.

Are overhead view of green and white salt and a small glass jar with green leaves below

🌟 Why You’ll Love This Recipe

Versatile and tasty salt – Ramp salt has more flavor than regular table salt and can be used in every way you would use normal salt. It's great as a seasoning for meats, as a topping or finishing salt, or to pep up sauces and marinades.
Dehydrator or oven method – I use a dehydrator but also give instructions on how to use an oven to dry out the ramps, which is more accessible for most people as a dehydrator is a specialized piece of equipment.
Simple way to preserve ramps – Ramps are only in season for a short period, so you have to get creative to find ways to preserve them. This ramp salt is a simple and accessible way to do this, but you can also try a simple ramp pasta, pickled ramps, a ramp pesto, or even a ramp compound butter.

🧾 Ingredients in This Recipe

A box of Maldon salt next to ramp leaves.

Ramp leaves – You want only the green leafy parts of the ramp, not the bulbs. This is the most sustainable way to harvest and cook with ramps.
Salt – I recommend a larger flaky salt, like Maldon salt.

See the recipe card for full information on ingredients and quantities.

👩‍🍳 How to Make This Recipe

Three photos of ramp leaves after cooking in the oven for different times

First, you need to dehydrate the ramp leaves, which means removing all the moisture. Place the ramp leaves in an even layer on a wire rack in the dehydrator at ~135°F, for about 2.5 hours until the ramp leaves are completely dry and brittle. You can also do this in an oven set the the lowest possible temperature – you will need to monitor the process as the time will depend on the temperature. Check on them every 10 minutes until dry and brittle.

Dried and crumbled green leaves in a pile

Once dry and brittle, crumble the ramp leaves into small pieces.

Green leaves and large salt flakes in a food processor

Add them to a food processor with the flake salt.

Green and white salt blending in a food processor

Run the processor until evenly incorporated and the dehydrated ramp leaves are broken down to a uniform size with the salt.

Side view of green and white salt in a small glass jar with leaves behind

Transfer the ramp salt to a sealable jar and store it in a cool, dark place. The ramp salt will last for up to one year.

🧂 Want to add more salt? 🧂

You can add more salt to the ratio you prefer. My preference is a 1:2 ratio of ramp to salt which packs a stronger ramp flavor, but you can go up to a 1:3 ratio with great results.

🌱 More Ways to Preserve Ramp

Whenever I find ramps, I make the most of them by preserving them in these clever ways.

Top down view of a jar of vibrant green pesto

Ramp Pesto

Large circles of green and beige butter on a cutting board

Ramp Butter

White ramp bulbs in a clear liquid in a sealed glass jar

Pickled Ramps (Refrigerator Pickling)

Cooked bucatini pasta with greens in a large silver sauce pan

Ramp Pasta

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Print Recipe Save

5 from 1 vote

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.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Condiment

Cuisine: American

Diet: Gluten Free, Kosher, Vegan, Vegetarian

Servings: teaspoons

Calories: 0.5kcal

Author: Candice Walker

Ingredients

▢ 2 oz. ramp leaves 50 grams, ½ 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

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