When I make flavored salt, I usually just put the flavor in the jar with the salt and let it sit awhile. I do this often with herbs from my garden. Baking the salt method was new to me but it worked like a charm.
Ramps have a very short season here in the east coast. Once they hit the markets in the spring, it seems like in no time at all, you can't find even one anemic looking leftover bunch to cook with.
That's why I love this recipe. Ram flavor preserved in the salt can help your ramp withdrawal for the rest of the year.