Forage, Harvest, Feast: A Wild-Inspired Cuisine

Over 500 amazing recipes, including some staples for every pantry!

Ramp Leaf Salt (pg 334)

Ramp Leaf Salt is the best thing in my kitchen. Added near the end of cooking to soups, stews, roasts, and grills; deployed in aioli and fresh sauces; sprinkled on eggs and potatoes, it gives an intense and evocative spring kick long after the anticipated ramp season has passed. Using a food processor to chop the leaves yields a wetter salt that preserves the ramp flavor much longer than the hand-chopped versions I have made. Double or triple the quantities if you have enough leaves—this salt will become your most coveted seasoning. The flavor keeps well for 6 months.

Chop the ramp leaves roughly and place them in the bowl of a food processor. Process until fine.

Transfer the ramps to a bowl, add the salt, and mix very well. Spread the green, well salt thinly on a baking sheet or large flat surface covered with parchment paper. Allow it to air-dry, stirring and turning occasionally with clean hands or a spatula. Depending on humidity levels, this may take 24 hours. Bottle when the salt is dry.

Makes ½ cup (about 5 ounces/142 g)