Dandelion Buds: A Forager’s Delight and How to Transform Them into Capers

These tiny, unopened green flower buds can be turned into delicious, tangy capers—a sustainable and flavorful alternative to traditional capers made from the caper bush (Capparis spinosa).

When to Harvest:

Look for dandelions in early spring or late fall, ensuring the buds are tightly closed and haven’t yet blossomed into flowers.

Where to Forage:

Only gather dandelions from areas free of pesticides, herbicides, and other contaminants to ensure they’re safe to consume.

How to Make Dandelion Capers:

Crafting your own dandelion capers is simple and involves pickling. Here’s a step-by-step guide:

Ingredients:

1 cup of dandelion buds (washed and dried)
1 cup of white vinegar or apple cider vinegar
1 cup of water
1 tablespoon of salt
1 teaspoon of sugar (optional, for a touch of sweetness)
1 garlic clove (optional)
1 teaspoon of whole black peppercorns
1 bay leaf (optional)

Instructions:

Clean the Buds: Rinse the dandelion buds thoroughly to remove any dirt or insects. Pat them dry with a clean towel.
Prepare the Brine: In a small saucepan, mix the vinegar, water, salt, and sugar (if using). Bring to a boil, stirring until the salt dissolves, then remove from heat.
Fill the Jars: Place the clean dandelion buds in a sterilized jar. Add garlic, peppercorns, and the bay leaf for extra flavor.
Pour in the Brine: Carefully pour the hot brine over the dandelion buds, completely submerging them.
Seal the Jar: Tightly seal the jar and let it cool to room temperature. Store it in the refrigerator for at least a week to allow the flavors to develop.
Enjoy: Your homemade dandelion capers are now ready to enhance salads, pastas, or serve as a garnish. They can be kept in the refrigerator for up to three months.