Collecting dandelion buds to make dandelion capers is a wonderful springtime activity for toddlers.
In our area, early April is a good time to search for the buds. The buds grow from the base of the dandelion plant and are best when they are small and tightly closed.
Toddlers can participate in the activity as much or as little as they want. At 18 months Henry enjoyed picking random flowers and leaves alongside us. At two and a half, he had a great time spotting the dandelion plants then brushing apart the tall leaves and pointing out the buds.
The buds need to be cleaned up by pulling off the stems and outer leaves (called bracts). I like to spread out on the grass for this part and let the boys wander in and out of the activity as they please. They always join in again when it is time to wash the buds.
Ingredients
- 3/4 cup dandelion buds
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
Method
- Prepare the dandelion buds by removing the stems and outer leaves.
- Wash the buds in a small colander under running water.
- Combine the vinegar, water, sugar, and salt in a pan and bring to a boil. I usually do this part while one of the boys is washing the buds.
- Tip the dandelion buds into the vinegar mixture and cook for about three minutes. This and the following steps I do with the boys watching.
- Remove the pan from the heat and spoon the buds into a clean jar.
- Bring the liquid back to the boil and then pour it over the dandelion buds and close the jars.
- Store in the refrigerator for one to two weeks before enjoying.
Notes
- Avoid collecting dandelion buds from roadsides or from fields that may have been sprayed.
- The smaller buds right at the bottom of the plant can be a bit difficult for toddlers to grasp and so if a few of the easier to pick older buds end up in the mix that is fine.