Wild Leeks, or ramps as some call them, are the clear sign that Spring has hit home. Delicate leaves that taste like a pungent onion are often eaten fresh, used for cooking or pickled.
I love to dehydrate and make a powder from them. The powder is used like a dry herb on its own or combined with rosemary, thyme, garlic or celery seed to add a flavor boost to any cooking.
I’ve used the powder on roast potatoes, french fries and homemade olive oil crackers (that recipe will follow later this week) with great results. You could also use it in rubs, compound butters, pie crust or salad dressings.
What would you use this for?
- 2-3 wild leeks, including roots
- Wash the wild leeks well, removing the slimy membrane that covers the bulb (if it's still in tact).
- Chop the leeks into fine slices (this will help them dry faster), chopping the roots as well. Discard the tiny disc that secures the roots to the bulb (it will become rock hard if dried).
- Place on dehydrator sheets. Dry at 95°F until brittle (4-6 hours).
- Place in a coffee grinder and pulse into powder.
- Place in a dry jar and cover. Store out of direct sunlight for up to a year.