Dandelion capers are a lovely, surprising substitute for true capers (Capparis spinosa)

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.