Ramp Salt

A finishing salt infused with the flavor and aroma of fresh ramp leaves. Makes about 1 cup.

Prep time: PT5M

Rating

4.77 stars (17 reviews)

ramp salt recipe, ramson salt, wild leek salt

Wash and dry the ramp leaves, then weigh out 8 oz of them (roughly 8 cups sliced leaves).
Working in batches if needed, put the leaves in a food processor with the salt and process to a rough, spreadable paste.
Spread the ramp paste onto a silicone baking mat on a dehydrator tray, or use a sheet of parchment.
Dehydrate the ramp salt at 100 F (low setting) in a dehydrator, flipping the sheet of salt over to encourage even dehydration after 24-36 hours. Continue dehydrating until the salt is cracker dry, about 24 hours more.
Break the green salt into pieces and crush in a mortar and pestle to break it up. It should be slightly coarse. Since the salt content is lower than finishing salt, you can use more of it on finished dishes.
Store the finished salt in a jar in the refrigerator for the best flavor. Room temp is ok, but the flavor will soften with time.

Kris on 2025-04-21 (5 stars):
This is my second year making this recipe and I'm now remembering my confusion last year... is it 3oz of salt by weight or volume? Thank you!
Steven on 2025-04-14 (5 stars):
Hi Alan, thanks for the great recipe. I am wondering what herbs or other ingredients work well with the same process, as I'd like to have a variety of finishing salts. I made a batch of sage salt using these steps and it's decent, but the difference in moisture content seemed to lead to less of a smoothly infused paste, and it didn't preserve the flavor nearly as strongly compared to ramps.
Isaac Willis on 2024-06-08 (5 stars):
I made this with almost 2 lbs of ramp leaves this spring. I and all of my friends & neighbors are totally addicted to it! They haven't even had my latest incarnation which was to put it in a coffee grinder with some dehydrated chanterelles. Now I have ramp mushroom salt, super fine and just the thing for well, just about everything! I love yer site. I'm up to a good 40-50 different species of wild plants and mushroooms and eat them every day; frozen, preserved, pickled and fresh. So much healthier because of your knowledge and willingness to share. Thank you!
Nan on 2024-05-18 (5 stars):
The recipe instructs to add 50 more grams after 2 weeks of fermentation.