You'll often see suggestions to pickle ramps, but that technique preserves the bulbs, not the green leaves. Dehydrating the leaves and making ramp powder is another way to keep the essence of this ephemeral spring onion shelf-stable and ready to use all year long. Simply clean the ramp leaves, dry them well, and dehydrate them in a dehydrator or in a low oven for a few hours. Once they are dried, you simply pulverize them into a powder that can be sprinkled atop roasted meat or vegetables, blended with salt for a custom seasoning, and mixed into sauces and dressings.

Cut ramps to separate leaves from bulbs; reserve bulbs for another use. Separate each leaf and clean and dry well. 

Line 2 baking sheets with parchment paper. Place ramp leaves on prepared baking sheets, keeping leaves separate. Place ramp leaves in oven to dehydrate for 1 to 2 hours. Check leaves every 30 to 45 minutes to make sure they don't begin to brown. Rotate pans each time you check on ramps.

Remove ramp leaves from oven and let cool on baking sheets. Transfer leaves to a spice grinder and grind into a powder. Store powder in an airtight container.