Combine all ingredients and grind to a fine powder in a highspeed blender, or use a spice grinder and work in batches.
If you have a strong arm, you could also make a coarse seasoning using a mortar and pestle, but the flavors won’t be as evenly combined.
Store in a pantry in an air tight container. The seasoning will last (meaning keep a strong flavor, like other dried spices) for a month or two at room temperature, or can be frozen or refrigerated for longer storage.
Notes
Feel free to tweak some of the spices to your taste. If you don't like coriander or fennel, skip one. Just make sure that the total amount of dried ramp leaves is about ½ of the mixture.