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.
This is a recipe from a German cooking magazine (yes they love ramps there too) with some slight tweaks made by me.. The ramps are mixed with onions before being tossed and baked with the salt.
The recipes makes about a cup and a half of salt. That's a good amount. However, packing it up in small bags or tiny jars tied with festive ribbons always make lovely gifts to bring to your host or hostess at dinner parties.
Bake Time: 1+1/2 hours
Yield: 1+1/2 cups
- 1 cup large grain kosher salt
- 2 ramps, washed dried and trimmed
- 1 small white onion
- 1/2 teaspoon pepper
- Chop the ramps and the onions into very fine pieces.
- Toss the pieces with the salt in a bowl.
- Cover the bowl and let stand for 24 hours.
- Preheat the oven to 170 F.
- Line a baking sheet with parchment paper.
- Spread the mixture out on the baking sheet.
- Place in the oven for 1+1/2 hours to completely dry out the mixture.
- Remove from oven and let cool completely. The salt will be stiff. Once it has cooled you can rub it between your hands to break it up or transfer it to a bowl and use a wooden spoon.
- Transfer to a jar. Seal and store until using.