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.

Modified the 4 September 2025 by Ingrid 5 min. Winter, Spring Difficulty: Beginner

Like little golden-yellow suns, dandelion flowers shine on short grass meadows, meadows and parks in spring. This sometimes unfairly unloved plant is nonetheless very useful in the garden when transformed into dandelion manure to feed our young plants. Dandelions are also much appreciated in cooking! They are edible from roots to flowers, including leaves used in salads. With the flowers, you can make a delicious dandelion jelly, but also dandelion capers. This is a tasty and little-known (even surprising) alternative to traditional capers. Discover in our tutorial tips and our recipe to make homemade dandelion capers.

When to harvest?

Dandelion season runs from early spring, from late March to May depending on region. Admittedly, you may still find a few dandelions at other times of year, but they will be much less numerous. Prefer harvesting late morning on a fine sunny day to avoid morning dew, and also the burning sun of the afternoon. Indeed, nutrient concentration and aromatic compounds in plants are highest at that time.

How to harvest dandelion buds?

Dandelion capers are actually made from dandelion flower buds. Make sure to pick dandelion buds while they are still closed. If flowers are already open, buds will be too mature and bitter to turn into capers. Flower buds should be cut with kitchen scissors at the base of the flower or simply pinched off with your fingers (which will quickly become green and sticky).

Where to harvest dandelions?

Dandelions generally grow in the garden, but also in parks and fields. Personally, I discovered that my local football pitch was maintained naturally (without pesticides or fertilisers) and that it was an ideal place to find them. Do not hesitate to ask around!

Warning: we recommend not picking them in fields grazed by cattle to avoid contamination by liver fluke. It is also advisable to avoid polluted areas (railway line, former industrial site, etc.) or places close to very busy roads.

Recipe for dandelion capers

Ingredients :

250 g dandelion buds
2 tablespoons sea salt
250 ml white vinegar or cider vinegar

Recipe steps :

1- Remove all impurities from dandelion buds, as well as bits of stem, then wash thoroughly.

2- Place dandelion buds in a clean jar and add salt. Close with a lid and shake jar to distribute salt evenly over buds.

3- Leave jar at room temperature for 24 hours.

4- Rinse dandelion buds to remove any excess salt.

5- Place dandelion buds in another clean jar and add vinegar up to top of jar, taking care to fully immerse flower buds.

6- Leave jar at room temperature for one week, stirring daily to mix ingredients well.

7- After one week, dandelion capers are ready to use.

Note: some cooks skip steps 2, 3 and 4, which correspond to the salting stage. Choose whatever you prefer!

Tips

To vary flavours, you can add different ingredients to jars, such as peppercorns, juniper berries (Juniperus communis), bay leaves (Laurus nobilis), oregano or a branch of thyme. And why not add daisy buds (Bellis perennis) for an original touch? You can also incorporate bear's garlic buds (Allium ursinum).

Storing dandelion capers

Dandelion capers can be stored in a cool, dark place, away from direct sunlight. They will keep for several months.

Once you have opened the jar of dandelion capers, store them in the fridge for 1 to 2 months. However, their taste and texture may deteriorate over time. Check appearance and smell before using to ensure they are still safe to eat. If smell is unusual (normally very unpleasant) or appearance is suspicious (mould), it is best to discard rather than eat.