Step 1

Wash and dry the ramp leaves, then weigh out 8 oz of them (roughly 8 cups sliced leaves).

Step 2

Working in batches if needed, put the leaves in a food processor with the salt and process to a rough, spreadable paste.

Step 3

Spread the ramp paste onto a silicone baking mat on a dehydrator tray, or use a sheet of parchment.

Step 4

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.

Step 5

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.

Step 6

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.