Vegetables Ramp Powder Be the first to rate & review! You'll often see suggestions to pickle ramps, but that technique preserves the bulbs, not the green leaves. Dehydrating the leaves and making ramp powder is another way to keep the essence of this ephemeral spring onion shelf-stable and ready to use all year long. Simply clean the ramp leaves, dry them well, and dehydrate them in a dehydrator or in a low oven for a few hours. Once they are dried, you simply pulverize them into a powder that can be sprinkled atop roasted meat or vegetables, blended with salt for a custom seasoning, and mixed into sauces and dressings. By Chandra Ram Chandra Ram Instagram Website Title: Associate Editorial Director, Food & WineLocation: ChicagoEducation: Bachelor's in Journalism from Loyola University Chicago Certified Sommelier, Court of Master SommeliersExpertise: cooking, baking, writing, editing, chefs, restaurants.Experience: Chandra Ram is a James Beard- and IACP-nominated food writer, editor, and cookbook author. She worked in restaurants for years before turning to food writing and has won multiple awards for her work, including more than a dozen Jesse H. Neal awards and the McAllister Editorial Fellowship.Chandra has been cooking since she was old enough to help her mother in the kitchen, and parlayed her love of food into a career that keeps her busy between the stove and her desk.As the associate editorial director for food, Chandra strategizes how to produce the tastiest recipes to help readers create delicious food in their home kitchens. She's worked in many different corners of the food world, from bartending at a French restaurant in London to running a catering business in Maine and consulting with restaurant owners on how to improve their menus all over the country.Her writing has been featured in Food & Wine, Food52, Epicurious, Gravy, Kitchn, and Plate. She is a frequent speaker at food events and industry conferences, and an interview subject for podcasts and video programs. Food & Wine's Editorial Guidelines Published on June 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Huge Galdones / Food Styling by Christina Zerkis Active Time: 5 mins Total Time: 2 hrs Yield: 1/2 cup ramp powder Ingredients 3 bunches ramps Directions Preheat oven to 200°F. Cut ramps to separate leaves from bulbs; reserve bulbs for another use. Separate each leaf and clean and dry well. Line 2 baking sheets with parchment paper. Place ramp leaves on prepared baking sheets, keeping leaves separate. Place ramp leaves in oven to dehydrate for 1 to 2 hours. Check leaves every 30 to 45 minutes to make sure they don't begin to brown. Rotate pans each time you check on ramps. Remove ramp leaves from oven and let cool on baking sheets. Transfer leaves to a spice grinder and grind into a powder. Store powder in an airtight container. Rate it Print