Roasted Ramp Salt with Flaky Sea Salt
Ramp season here in the Hudson Valley is an eagerly awaited event occurring for a few short weeks. This year I plucked a few ramp leaves from my foraging spot in the woods, wrapping the leaves and keeping them cool until ready to use. I created roasted ramp infused flaky sea salt recipe to extend my woodland harvest a little longer. Ramp leaves are lightly roasted in a low oven until just dried, then blended with sea salt, preserving this unique once a year harvest for future use.
For more on ramps, foraging, storing and other ways to use wild ramps in the kitchen; read my full Ramp Season Guide.
Why Roasted Ramps?
A few minutes in the oven is worth the extra step and time spent. Lightly roasting the ramps deepens the flavor, and creates a more complex salt infusion. Roasting the ramps cuts the sharp, garlic flavor, producing a smoother flavor profile. Don’t over roast the ramps, you want them just toasted and dried.
What You’ll Need
This recipes ingredients are few; salt and ramps (wild garlic). Most of the flavor for this condiment recipe is created using the oven dehydrator technique. Choose good quality flaky sea salt, I use Maldon sea salt, look for sea salt with large flakes.
If you enjoy using ramps in condiments as a finishing touch, try the Ramp Pesto with Anchovies.
Ramp Salt Uses
This ramp salt adds the distinctive flavor of spring wild garlic to an array of different dishes.
- Dust over eggs; the crunch of the salt flakes over softly boiled or scrambled eggs is elevated with the addition of flecks of ramps.
- Mix into pasta; spoon over boiled pasta for a hint of garlicky flavor and added saltiness.
- Over buttered toast; spread over buttered toast for a quick snack.
- Sprinkle over roasted vegetables; brighten up roasted vegetables by adding just before pulling from the oven.
Deepen the flavor and add even more complexity by serving this ramp salt with Browned Butter Ramp Compound Butter with Lemon.
Sprinkle over Green Foraged Ramp and Wild Mushroom White Pizza.
Storage
Store this shelf stable preserve in an airtight container, tightly sealed and out of direct sunlight. This salt will keep for 8 months. Make sure ramp leaves are fully dry before long term storage.
Spring Foraging
There’s lots of foraging to be had in the Hudson Valley in the spring. The forest floor is just waking up, and edible gems are easily revealed and visible. See my Full Guide for Spring Foraging and cooking with ramps, morels, violets and fiddleheads.
If you still have ramps left over after this recipe; use them up in my versatile Ramp Cream Sauce Recipe.
Roasted Ramp Salt with Flaky Sea Salt
Equipment
- sheet pan
- Food Processor
Ingredients
- 8 leaves wild ramps 1 tablespoon after blending
- ½ cup flaky sea salt divided
Instructions
- Preheat oven to 250℉.
- Lay ramp leaves flat on sheet pan, making sure not to overlap.
- Dehydrate in oven for 10 minutes until leaves are slightly colored, and dried.
- Place dried ramp leaves and half on flaky sea salt in food processor, and pulse for several moments, until the leaves are fully broken down along with the salt.
- Add blended ramps and salt back into the remaining flaky sea salt.
- Store in tightly sealed container until ready to use.