Ramason salt

 Ramson has a short shelf life in its natural form, First of all the growing season is short  and the leaves are best before they start to bloom. Second, when they are picked you need to use or process them fairly soon, before they lose they aroma and become more grassy than garlic. There are some many things you can make with ransom to make it last a little bit longer than the herbs short season. Ramson salt is one of them and they are great little gifts as well.
Ramson salt, ramson, Homemade, DIY, ramsløk, ramsløksalt, analizagonzales.com
INGREDIENTS
100 g table salt + 900 g flake salt
100 g (2 cups very tightly packed) chopped wild garlic leaves, no stems!
A little bit of water to get the blades running.
INSTRUCTIONS
Wash the wild garlic and remove the stems. Chop it roughly and make sure you are left with 100 g (2 cups
tightly packed) wild garlic leaves.
Place the wild garlic into a food processor and run it on max speed until you got a rough  consistency add a bit of the water if it does not chop.  Add about 100 g of the salt to the wild garlic puree. Process at max speed until it forms a creamy paste.
Pour the remaining salt into a big bowl and add the garlic-salt paste. Take a fork and mix it until it is evenly combined. It will look like damp, green sand.
Line two roasting tray with baking paper and spread the damp salt evenly on each one. Let the salt dry in the sun for 8-10 hours or place in the oven for about 3-4 hours at 50°C. You can also use a dehydrator.
Let it cool down before transferring into an air tight container.
The salt has no expiration date, but it will lose its flavour over time, make sure the jars are airtight or store it in the freezer.

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