Dandelion

The bright, sunny yet annoying weeds known as dandelions have been used in preparing wine and tea for many centuries. Dandelion, dandelion flower and dandelion root may all be used in these preparations, depending on the recipe and the individual that is making the beverage. Typically dandelion flower is the most used ingredient, with the dandelion leaves and dandelion seeds rarely if ever used. Dandelion seed is not used in any type of food or beverage production, but is amazing in its ability to travel on the wind for many miles to continually re-seed the species of plant.

Dandelion garden décor has become increasingly popular, as have prints and dandelion pictures. The yellow flower and broad, scalloped leaves are very distinguishable, adding a touch of color to the room in a whimsical fashion.

Dandelion coffee, made from the roasted roots of the dandelion plant is available in health food stores. In addition dandelion root can also be used in a tea that will act as a diuretic. Dandelion tea can be made from a mixture of the dandelion leaves steeped in boiling water can be used to help with anemia, jaundice and anxiety. Often these dandelion tea mixtures are combined with other herbs such as chamomile or lavender to create more flavorful tea. The leaves of the dandelion can be eaten raw in a salad, and they are reported to have a slightly bitter taste. The leaves are high in several vitamins including A and C with high levels of iron and calcium.

One of the most common uses for the dandelion flower is in dandelion wine. Below is a brief overview of how to make dandelion wine and a dandelion wine recipe to get started.

1. Start with clean, natural dandelion flowers that have not started to go to seed.
2. Ensure that no chemicals or herbicides have been used in the area.
3. Pick the dandelion flowers, avoid any that are damaged or unhealthy looking.
4. Remove the petals from the heads to prevent a bitter aftertaste to the wine. At the very least remove as much of the green stalk as possible.

Recipe:

3 quarts of dandelion flowers, firmly packed but not crushed
1 pound of golden raisins
1 gallon of distilled water (not chlorinated tap water)
3 pounds of wine, granulated sugar
2 lemons
1 orange
yeast and wine nutrients

Boil one gallon of distilled water and pour it over the dandelion petals, cover and let stand for two days. Pour the water and the petals into a large pot, add the sugar and the peel of the lemons and the orange. Boil for one hour, then remove from heat, adding the lemon and orange juice and pulp. Pour into a pail or bowl, add yeast and wine nutrients, cover, and let stand for 3 days in a warm, draft free area. Add to a fermentation jug, add raisins and Strain and rack, then store for at least six months and ideally a year.

There are many other variations of dandelion wine. In summary, be sure to ferment completely then strain, rack, and store for at least a year.