Spring gardening
← Back to Blog homepage
Our latest articles
-
Dandelion capers are a lovely, surprising substitute for true capers (Capparis spinosa). They are made from the small unopened flower buds of Taraxacum officinale and can be preserved either by salt-curing (more authentic caper‑style) or by quick pickling. Below are two reliable methods, plus tips on harvesting, safety and uses. Before you start - Harvest only unopened, tight yellow buds (no open petals) early morning. - Make sure plants haven’t been sprayed with herbicide or grown by busy roads. - Use fresh buds and clean, sterilised jars. Method A — Salt‑cured dandelion capers (traditional) Makes one medium jar (approx. 200–300 g buds) Ingredients and equipment - 200–300 g unopened dandelion buds - Coarse sea salt (enough to pack jar) — roughly 150–250 g as a guide - Sterilised glass jar with lid - Optional: bay leaf, peppercorns, juniper berries (for flavour) Steps 1. Rinse buds quickly to remove debris and drain. Pat lightly dry. 2. (Optional) Blanch buds 20–30 seconds in boiling water, then plunge into iced water to preserve colour. Drain. 3. Put a small layer of coarse salt in bottom of jar, then add a layer of buds. Add more salt to fill gaps. Continue layering salt and buds until jar is full, finishing with a top layer of salt. Tuck in any aromatics if using. 4. Close jar and leave at cool room temperature, out of direct sun. Shake gently every few days to settle contents. 5. After 2–4 weeks buds will have softened and taken on a caper‑like texture and flavour. Taste after 2 weeks. 6. To use: rinse off excess salt and soak buds in cold water for a few hours (change water once or twice) until salt level is to your liking. Drain and either pack in olive oil or place in a vinegar brine for longer keeping. Storage - Salt‑cured buds kept in olive oil will keep in fridge for several weeks. If re‑packing in vinegar, store refrigerated and use within a few months. Method B — Quick‑pickled dandelion capers Makes one 500 ml jar Ingredients - 200–300 g unopened dandelion buds - 250 ml white wine vinegar (or cider vinegar) - 250 ml water - 1 tbsp sea salt - 1–2 tsp sugar (optional, to balance acidity) - Aromatics: 1 bay leaf, 6–8 peppercorns, small strip of lemon zest (optional) - Sterilised jar with lid Steps 1. Rinse buds and blanch 20–30 seconds in boiling water, then cool in iced water. Drain. Blanching reduces bitterness and helps retain colour. 2. In a saucepan bring vinegar, water, salt and sugar to a simmer until salt and sugar dissolve. Add aromatics and remove from heat. 3. Pack cooled buds tightly into the jar and pour hot brine over them, ensuring buds are fully submerged. Leave a small headspace, close lid. 4. Leave to cool, then store in fridge. Ready to eat after 1 week, best after 2–3 weeks. Keeps several months refrigerated. Tips and uses - Best buds are pea‑ to rice‑grain size; avoid any already opening. - Blanching is recommended for quicker, cleaner flavour and better colour. - Rinse salt‑cured capers before use to control saltiness. - Use like ordinary capers: salads, dressings, pasta, fish, pizzas, or chopped into compound butter. - Label jars with date and method. Safety and identification - Confirm plant identification: true dandelion is Taraxacum officinale (basal rosette of toothed leaves, hollow flower stem). - Do not harvest from roadsides, industrial sites or treated lawns. - If in doubt about identification or safety, do not consume. Enjoy making a small batch first to adjust saltiness and aromatics to your taste. Dandelion capers make a delightful, seasonal addition to pantry and plates.
by Ingrid
the 4 September 2025 5 min.
Most read
-
1
-
2
-
3
-
4
-
5
-
6
-
7
-
8
-
9