The daisy’s latin name “Bellis Perennis” means “beautiful flower” and these capers are oh so pretty, their rims edged in pink, with their yellow centres peeking out. Salty and piquant,they can be used in so many ways or just eaten straight out of the jar.
• 1 cup unopened daisy flower buds
• 1/2 teaspoon of black peppercorns
• 4 allspice berries
• few sprigs of rosemary or lavender
• 1 teaspoon of sea salt
• 1/2 teaspoon mustard grains
• 1 garlic clove, finely sliced
• 1/2 tablespoon local wildflower honey
• 1 cup white wine or apple cider vinegar
• Wash the daisy flower buds and trim the stems. Allow to dry thoroughly.
• In the bottom of a 500ml mason jar place the black peppercorns, allspice berries, salt, mustard grains and garlic. Then pack in the daisy flower buds.
• Bring the white wine vinegar to almost boiling. Take off the heat, then pour over the contents of daisies, filling the jar to the rim. Secure with vinegar-proof lids, label then store in a cool, dark, cupboard for four to six weeks to mature.
P.S. The Daisy is one of the first flowers for bees in early spring, so please harvest responsibly