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Recipe: Pickled Dandelion Flower Buds

By April 6, 2015January 12th, 2018No Comments

Use these pickled buds as a condiment like any pickle; mix into tuna, egg, green or potato salad; and enjoy straight from the jar!

When making pickled dandelion flower buds, you’ll want to make sure the flower buds have not opened yet. Check out the picture on the right. The top is a dandelion flower bud that has not opened yet. The bottom is a flower that has opened, been pollinated, and is making seeds. While the seeds may have *some* medicine, the unopened bud is packed full of medicinal goodness.

 

What you’ll need:

The amounts of ingredients will depend on the size of your jar.

Dandelion flower buds
Chopped onion
Chopped garlic
Chopped ginger
Tamari or shoyu
Apple cider vinegar.

The dandelion flower buds will be 2 – 3 parts, with the onion, garlic, and ginger being 1 – 1.5 parts. Mix this up in a bowl, and transfer to your jar. Fill your jar 1/3 the way up with your tamari or shoyu, then fill the jar to the top with the ACV. Put on a lid, place the jar on a small plate or in a small bowl, and let steep on the counter for one month. If you use a metal lid, you’ll want to place several layers of parchment paper between the lid and the dandelions to ensure that rust will not happen. You can choose to use a glass or plastic lid to avoid this completely. The pickled flower buds will keep for up to a year in the fridge. You an utilize everything in the jar!

 

Suzanne Tabert

Suzanne Tabert

Suzanne Tabert, bioregional herbalist, is director of herbal education and herbal mentor at the Cedar Mountain Herb School. An herbal medicine instructor for 30 years, Suzanne teaches with great passion and excitement, bringing her wealth of herbal knowledge to students in an engaging and vibrant manner. She is the primary instructor at CMHS and an adjunct faculty at Bastyr University. Taking students to wild places and giving them tools to engage and connect with flora, fauna, and the exquisite beauty of nature is the icing on the cake of life, and one way that Suzanne is making a difference in the world, one person, one group at a time. She is currently writing a wildcrafting book that will be able to be utilized by people of all walks of life who wish to take their health back into their own hands. Cedar Mountain Herb School is a member of the American Herbalists Guild and the American Herb Association.