Ramp Powder
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.
Photo of Chandra Ram
