The dandelion is a wild herb with a bitterish taste that is used in cooking in various preparations. The whole plant is edible including the roots and flowers. The root can be used for infusions, the flowers for salads, jams and jellies. The leaves are used both raw and cooked in salads or for side dishes and pie fillings. We propose an unusual recipe with dandelion buds.

Harvest the dandelion buds, preferably tender and healthy. Remove the collar leaves and wash them gently. Boil ½ l vinegar with 2 glasses of dry white wine and 2 tablespoons coarse salt in a saucepan. Once the water boils, throw the dandelion buds into the pot and let them boil for 5 minutes. Collect them with a slotted spoon, drain them from the cooking liquid and lay them on a cloth to dry. After one day, place them in small jars and cover them completely with extra-virgin olive oil. For proper storage, it is recommended to let all the air out and check that they are always covered in oil.