Making with Dandelion Buds
Dandelions produce a small bud close to the ground just above their leaves. However, if you don’t see any other dandelions starting near you, don’t take from these! You can pluck the buds with your fingers, they should pop right up, we want to minimize damage to protect the space for new growth.
These buds are a rich source of vitamins, minerals and fiber! The can be used to replace capers, thrown in a salad or pickled!
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2 cups dandelion buds
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2/3 cups vinegar
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1/3 cup water
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1 tsp salt
Ingredients
Instructions
Pickled
Dandelion
Capers
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Bring the water, vinegar and salt to a boil and stir to dissolve the salt.
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Pack the capers into mason jars, and pour the brine over the top.
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Cap and store in the refrigerator or process in a water bath canner for 10 minutes, leaving 1/2 inch of headspace.
Recipe Credit: https://practicalselfreliance.com/dandelion-capers/
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Dandelion Buds
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butter
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salt
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These quantities can be determined on your own tastes.
Ingredients
Instructions
Sautéed Dandelion Buds
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Wash the dandelion flower buds and pat dry.
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Put butter in the pan with a pinch of salt, fry the buds until just slightly crispy.
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Serves as an interesting side dish.
Recipe Credit: simple recipe of my own
