This 1-ounce glass jar is filled to the brim with Ramp Salt.

The ramps were mindfully wild foraged—I didn’t pick too many- gently processed with mineral salt and carefully dried, and then pounded with a mortar and pestle. The mineral salt was harvested from an ancient salt mine in Utah and does not contain any microplastics or other environmental pollutants.

Together they make a delicious spice to add to many different dishes from pasta sauces, potatoes, omelettes, chicken or fish dishes and risotto.

This Ramp Salt was made with the help of my daughter Lucie Elwes. We had so much fun making this together, and I had an opportunity to give her a lesson in foraging for wild edibles, and now she is hooked, just like her mother is!

The ramps were wild foraged near River’s Edge Farm, a climate resilient, carbon neutral, zero waste, pollinator supporting regenerative organic mini farm in the Hudson Valley, in upstate New York. More information available on its page onInstagram.