Capers with Dandelions

The word is out about the health benefits of dandelions.  Here we will talk about the edible treatments of the flowers, buds.  In a future time we can discuss the benefits of the leaves and roots.  On another blog we made infused oil and hair rinse - Salve, Rinse, Repeat

The buds can be used as capers!  The capers shown here are pickled in a sweet and sour brine.

 I also used some flowers to make an infused syrup.  

Collect your flowers and buds.

 

Leave some for the bees!

 

 

Dry the flowers in a low heat oven.  As low as your oven will go.  Leave for a few hours, until dry.  

The buds will be placed in a jar waiting for the company of the rest of the ingredients.

For the caper brine:

1/4 c. apple cider vinegar
1/4 c. honey

Heat until bubbly and pour all at once into the jar with the buds.  Add a few pinches of juniper berries and a few pinches of pink peppercorns.  Let cool and then cover.  Put into the refrigerator to mature, about a week.  Use as you would use bought capers in dishes like chicken piccata. 

For the syrup:

1 c. dried dandelion flowers
1 c. cane sugar
1 c. water

Bring the sugar and water to the boil.  Pour over the dried flowers in a jar.  Cool.  Cover and put in the refrigerator to infuse over night.  Strain.  This can be used in any dessert you want to try it on.

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