Dandelion Capers: Quick, Easy & So Yum!
Love capers? Unopened dandelion buds make a great substitute for the real thing! Dandelions are always one of the first spring plants to appear and while many people think of them as pesky weeds, they are, in my humble opinion, a true foraged food staple.
There is no better time to get out and explore all that your own yard has to offer than early spring. Pick buds that are tightly closed and closest to the ground. Avoid those whose stems have already started to form, they won’t taste as good.
And don’t worry about over harvesting as the plant will continue to send up buds throughout the spring and summer. It’s an easy forage but can be tiring on your back. So, get the kiddos involved!
Foraging fun fact: did you know that dandelions are not native to the United States? Early Europeans/Pilgrims brought them over on the first ships as a crop plant! Why? Because the entire plant is edible from their roots (delicious roasted), leaves (high in vitamins and minerals), buds (capers!) and flowers (perfect for wines, jellies or fritters).
Dandelion Capers Recipe
To make capers, you can do either a salt water bath or treat as you would quick pickles.
For a classic caper preparation, simply rinse the buds in cold water a few times, making sure to remove any dirt and small leaves, then combine with a 3% brine (fancy word for saltwater mix). Using one cup of water, add one teaspoon of salt (7 grams).
I threw in some field garlic and wild spring onion bulbs to create a unique early spring mix. They are bursting with flavor and great sprinkled over anything and everything!
Not a fan of capers? Not a problem! There are hundreds of ways to enjoy dandelions. Here are a few of my favorite recipes:
