Dandelion Capers
Dandelion capers are easy to make and a good use of the buds that may be appearing in your garden in the Spring.
Dandelion leaves are probably more well known as a wild food favourite. They make an interesting (and free) addition to salads adding a bitter complexity and a good dose of prebiotics too. You can balance their mouth-puckering bitterness with a citrus dressing.
Whilst many people might be busily trying to keep the dandelions out of their garden, you can feel quite pleased with yourself if you manage to cultivate a few.
Dandelion capers are an interesting idea. Known as poor man’s capers, make them when the flowers are in tight bud. If you search for Poor Mans Capers on Google, you will find nasturtium seed pod capers which can be fermented in much the same way. I must admit that I would feel positively rich if I had nasturtium seed pods in my garden by comparison.
But once fermented, you can stir these dandelion capers into pasta or risottos or add a little piquancy to salad. Add a slice of garlic or chilli to the fermenting brine for extra flavour.
As with all foraging, make sure that you pick dandelions away from any well trodden paths, or roads - or from dog-walking areas.
INGREDIENTS
½ cup freshly picked dandelion buds (about 15-20)
30g sea salt
500 ml pure water
½ teaspoon peppercorns
Apple cider or rice wine vinegar
METHOD
Plunge the dandelion buds into cold water for 30 minutes. Add a pinch of salt. This will help to remove any impurities or bugs from the dandelion buds. Rinse well.
Place the dandelion buds and peppercorns in a small fermenting jar.
Dissolve the sea salt into the water. Pour the salt brine over the dandelions.
Ensure the buds are fully immersed under the brine, covered with a baking parchment cartouche weighted with a glass. Seal the jar.
Leave to ferment at room temperature.
After 5 days check the buds. They should be slightly softened. Pour off half the brine and replace it
with the vinegar so your capers are immersed’.
Transfer to the refrigerator until required.