Ramp Salt: The Wild New England Seasoning You'll Want on Everything

Every spring in New England, ramps appear for only a brief moment, tucked into damp forests, unfolding bright green leaves across the forest floor before disappearing again until next year.

Known as wild leeks or wild garlic, ramps have a bold flavor somewhere between garlic, onion, and spring earth after the rain.

One of the best ways to preserve this quick season is with ramp salt.

Simple, powerful, and deeply tied to old preservation traditions, ramp salt captures the sharp savory flavor of fresh ramps in a form you can use all year long.

Sprinkle it over roasted potatoes, fried eggs, grilled vegetables, soups, steaks, fresh bread with butter, or even popcorn for an instant taste of spring!

What Is Ramp Salt? Ramp salt is exactly what it sounds like: fresh ramps blended with salt and dried until fragrant and shelf stable. The salt preserves the ramps while absorbing their intense flavor and aroma. The finished result is bright green, savory, slightly funky, and incredibly versatile. A little goes a long way.

How to Make Ramp Salt

Ingredients:

1 cup fresh ramp leaves (or bulbs and leaves combined)

1 cup coarse sea salt or kosher salt Instructions

1. Wash ramps thoroughly and dry them well.

2. Roughly chop the ramps.

3. Pulse ramps and salt together in a food processor until finely combined.

4. Spread the mixture thinly on a baking sheet or parchment-lined tray.

5. Dry: In a dehydrator at low temperature, or in the oven on the lowest setting with the door cracked slightly open.

6. Once fully dry, pulse again for a finer texture if desired.

7. Store in airtight jars away from heat and sunlight.

Properly dried ramp salt can last for months while holding onto that unmistakable woodland flavor.