Dandelion “capers” are a delightful and healthy alternative to traditional capers. They provide a unique way to make use of the entire dandelion plant. These edible buds, when harvested young and marinated, can add a tangy and slightly bitter flavor to a variety of dishes. Let’s learn how to prepare your very own dandelion “capers” at home.
Ingredients:
- 150 grams of young dandelion buds
- 150 ml of vinegar
- 80 ml of water
- 1 tablespoon of salt
Harvesting:
- Find Dandelion Buds: Look for very small dandelion buds close to the ground. Avoid the unopened flowers at the top of the plant. The small buds around the base are the ones you’ll want to harvest for making “capers.”
- Gather Carefully: Keep in mind that dandelions can produce several flowers throughout the season. Harvesting these secondary buds won’t harm the plant’s ability to flower again.
Preparation:
- Rinse the dandelion buds thoroughly under cold water to remove any dirt or insects.
- In a saucepan, bring the vinegar, water, and salt to a boil.
- Once the mixture comes to a boil, carefully add the rinsed dandelion buds.
- Reduce the heat and let the buds simmer in the marinade for about 5 minutes.
- After simmering, remove the saucepan from the heat and allow the mixture to cool completely.
- Once cooled, transfer the dandelion buds along with the marinade to a clean, airtight jar.
- Refrigerate the jar for a minimum of 24 hours, allowing the flavors to meld together.
- Enjoy your homemade dandelion “capers” in salads, pasta dishes, sauces, or any recipe that calls for capers.
By preparing your own dandelion “capers,” you not only get to enjoy a unique and tangy flavor but also utilize the entire dandelion plant in a creative way. So why not give it a try and elevate your dishes with these tasty and healthy dandelion “capers.”
