One of the simplest yet most transformative ways to preserve the fresh, vibrant taste of spring's wild garlic is by making wild garlic salt. This process extends the shelf life of these flavorful foraged greens, and ensures that we can enjoy their wonderful taste throughout the year. Whether you've gathered a bounty of ramps, ramson, or similar herbs, turning them into garlic salt is both practical and rewarding.

The process begins with a rough chop of the wild garlic leaves to make them easier to blend. Using a food processor, blender, or even just a bit of elbow grease, we work the leaves into a fine, green slurry. This is when the magic happens—we gradually incorporate coarse salt into the mixture until we achieve the consistency of wet sand, malleable and richly infused with the essence of wild garlic.

The addition of salt serves multiple purposes: it preserves and cures the wild garlic, locking in its flavor, and facilitates quick drying by drawing out moisture. We spread the salt mixture thinly across a pan, aiming for a shallow layer that will dry efficiently. Placing the pan in a well-ventilated area, or even using a gentle oven draft, helps expedite the drying process. Stirring the mixture a few times a day ensures even drying, and within a day or two, the wild garlic salt should be completely dry and ready for storage.

Wild garlic salt is not just a preservation method; it's a culinary powerhouse. Its vibrant color and robust flavor make it a perfect finishing touch for a variety of dishes, from a simple sprinkle on fries or popcorn to a flavorful rub for meats like pork chops. The salt works wonders as a marinade, infusing the meat with the herb's unmistakable aroma and taste.

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