The first rule of thumb when foraging for anything wild is to take the utmost care to ensuring that the plant is free from pesticides and chemicals. As dandelions are considered an evil scourge by those who know no better, steps are often utilized early on to eradicate them via weedkillers. Harvest dandelions only from those areas that you know to be free from any chemical toxicity.
As well, the milk contained within the stem is very bitter, so be sure when picking the flowers to snip them above the stem. Rinse the flowers thoroughly before using in any recipe.
When to Gather DandelionsOpinions vary, but mid to late afternoon is best, as is collecting on sunny days when possible, which produces a drier, fluffier flower. Pick only blooms in their golden yellow prime - small buds will make the end result more bitter. Eschew the dried, fluffy white heads. Remember - the entire plant can be used for other medicinal tinctures and teas.
Dandelion-Saffron WineNothing is better in the stark grey of winter than a glass of golden dandelion wine to stave off the midwinter blues and evoke the spirit of spring. Dandelion wine is a delicate white wine with very little body on its own - the addition of golden raisins and saffron help to round out the flavours. Saffron adds a beautiful golden hue and is a natural anti-depressant - something well appreciated in the months of gloom.
- 2 qts prepared dandelion flowers
- 2 lbs 9 ozs granulated sugar
- 3 oranges
- 1 lemon
- 1 gallon spring water
- 5 stems of saffron
- yeast and nutrient
Prep the flower heads by removing all of the green material so that only the petal portion is left. Boil the water and pour over the flowers in a ceramic crock and cover with cloth. Let this steep for two days. Pour the mixture back into a pot and bring to another boil. Add the peel from the oranges and lemon removing all pith and boil for 10 minutes. Strain through cheesecloth into a crock over the sugar, stirring well to dissolve. When cool, add the juice of the oranges, the yeast and yeast nutrient. Pour into secondary fermentation vessel, fit fermentation trap, and allow to ferment. Rack and bottle when the wine has cleared..
Age for at least five to six months. Drink in winter.
Organic Fried Dandelion Blossoms
- 1 cage-free egg
- 1 cup soymilk
- 1 cup whole wheat flour
- 1/4 tsp salt
- 1/4 tsp pepper
- dash paprika
- Dandelion heads
- Olive oil for frying
Heat oil in a cast iron skillet. Beat together the egg and milk. Add in the flour, salt, pepper and paprika until you have a nice batter. The batter should be about the consistency of pancake batter - neither too thick or thin. Dip each flower head into the batter until coated and then carefully lower into the oil. Fry on each side about 1-2 minutes until brown.
Drain on paper towels and salt to taste.
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