DANDELION, NOT JUST A WEED

DANDELION

I was truly amazed at the reputation that the Dandelion possesses. I have always thought of it as an invasive weed that ruins my otherwise perfect lawn. Was I ever of the beaten track on that one.

Dandelions are one of the world’s most nutritious foods. The leaves contain twice as much calcium as kale or spinach. As little as 3.5 oz of raw dandelion leaves give you over a 1/5^th of the daily recommended allowance. Additionally the leaves contain vitamin A & C, phosphorous, potassium and magnesium, all contributing to a healthy heart.

Before I continue I would like to mention there are several weeds out that resemble the dandelion and to ensure that you have selected the right one, dandelion leaves are perfectly smooth and have no hairs and each flower is attached only to one stalk. Those plants with multiple flowers from a single stem are NOT A DANDELION.

Occasionally, I have heard through the grapevine that one can make dandelion wine and that it wasn’t half bad. Digging deeper into the benefits and culinary aspects of dandelions, I found several recipes that sound inviting to the palate.

DANDELION PESTO

2-4 crushed gloves of garlic

½ cup cold pressed olive oil

2-3 cups of freshly picked young dandelion leaves

¼ cup freshly grated Parmesan cheese

Dash of sea salt

Squirt of lemon juice

¼ cup ground nuts (walnuts, pine nuts)

Place oil, garlic and salt along with half of the leaves. Blend well and then add the remaining leaves. When blended it should be a smooth consistency, yet a bit runny. Pour into a bowl; add Parmesan cheese, nuts, and lemon juice. Mix and you have a wonderful dip on bread, salmon and even try a couple of tablespoons on scrambled eggs. It’s good and healthy.

I know, enough of the culinary delights, when are we going to learn how to make dandelion wine like our parents or grandparents? Here’s the recipe:

DANDELION FLOWER WINE

3 qts dandelion flowers

1 lb of white raisin chopped

1 gal of water

3 lbs of granulated sugar

2 lemons

1 orange

Yeast and nutrient

Pick the flowers just before starting so they are fresh. Put the flowers in a large bowl and set aside. Set aside 1 pint of water and bring the rest of the water to a boil. Pour the boiled water over the dandelion flowers and cover tightly with cloth or saran wrap. Leave for 2 days, stirring twice daily. DO NOT EXCEED THIS TIME. Pour the flowers and water into a large pot, bringing it to a low boil. Add the sugar and peels of the orange and lemon, making sure no white is present. Boil for one hour and pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to cool until it reaches 70 -75 degrees Fahrenheit. Add yeast and yeast nutrient, cover, and place in a warm spot for 3 days. Pour and strain into a second fermentation bottle or jug. Add raisins and plug with a fermentation trap. Leave until the fermentation ceases, then rack and add the reserve pint of water and whatever else to bring it to the top. Refit the airlock and set aside until clear. Rack and bottle. This wine must age in the bottle 6 months before tasting, but will improve dramatically with aging up to a year or more.

Now who ever would have thought that a common weed like this had so much potential. So, the next time you consider removing them from your landscape harvest them instead for a culinary treat or a pleasant wine with your favorite meal