Makes variable amount.
Note: This recipe is a way to use ramp leaves and any less attractive whole ramps that the cook has. From Carstens Smith.
• Sea salt
• Pink peppercorns
Heat oven to 250 degrees.
Cover a baking sheet with aluminum foil. (The dried ramps tend to stick to the surface on which they're baked.)
Take a handful of washed ramps and ramp leaves. Pat them dry with a paper towel. Spread the ramps and leaves on the baking sheet so they are flat and not touching each other.
Bake until the thickest ramp on the baking sheet is completely dehydrated, about an hour. Remove from the oven and cool.
Put the dried ramps in a blender or food processor. Pulse until they are ground into a powder.
Grind sea salt and mix into the ramp powder in a 50/50 mixture.
Grind 1 tablespoon pink peppercorns for every ½ cup of ramp/salt mixture and add to the mixture. Store in a covered container in a cool, dry place.