My Wild Spring Garden is growing and I am busy harvesting it. Mother Nature was generous enough to plant it for me, so I am grateful enough to pick it and eat it.
This week I have been digging Dandelions, below you will find some of my recipes for dandelions. I will be adding more about others plants as I pick them, so check back often.
The Dandelion Blossoms are one of my favorite treats that Mother Nature grows for me. They taste great and they are so good for you. Here are two of my recipes. (kids love to pick them)
Dandelion Blossom Fritters Pick the flowers just before using so they don’t close up. Rinse the blossoms lightly under cool water and let them dry, well. Fritter batter; In a bowl, mix together one egg and one cup of milk, 1 cup of flour. Warm oil in skillet over medium heat. Take one of the blossoms and hold it by the greens at the base of the flower petals. Dip the petals into the batter and twirl until the flower is completely covered.
Drop it into the skillet, flower side down. Continue dipping and dropping flowers. When they’ve lightly browned, flip them over and brown them on the other side.
Remove them from the skillet and drain the excess oil on paper towel. For a sweet treat, drizzle them with maple syrup, honey, and jam. For lunch when I make them I dip them in Mustard. Dandelion Pancakes Remove dandelion flower petals from the green base and add the petals to pancake batter. Then you can cook them up just like pancakes.
Dandelions are high in vitamin A, B, C, beta-carotene, minerals and fiber. Dandelions act as a natural diuretic and are a popular blood and liver cleanser. They are also considered a general tonic to help nourish and strengthen the liver, gallbladder, pancreas, spleen, kidneys, stomach and intestines. There are no warnings about over-use of dandelion. Still, it is possible to be allergic to anything. | "Dandelion Fritter Pics"  "Fritter Batter"  Skillet Fried Fritters  "Lets eat"  |
Dandelion Syrup
Remove the petals completely from their stems before measuring and using.
4 cups dandelion petals
4 cups water
3 (1/4-inch) slices lemon
1/2 vanilla bean, split in half or 1 teas vanilla extract
2-1/8 cups granulated white sugar
Place petals in a heavy saucepan along with the water, lemon slices, and vanilla. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Remove from heat and let steep for 6 hours. This creates a dandelion tea.
Strain dandelion tea through cheesecloth and discard solids. Place in a heavy saucepan and bring to a low boil. Gradually add sugar while stirring until sugar is dissolved. Lower heat and let simmer to desired syrupy thickness (may take up to 4 hours). Check and stir as needed.
Great on biscuits, breads, muffins, or pancakes. Be sure to pick your dandelion flowers during early daylight hours when in full bloom.
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Dandelion Wine
I like dandelion wine and I hope I get a chance to make some this year. This is my friends recipe which I really like. Dandelion wine does not require any special equipment to make it. Just a lot of dandelion blossoms, some sugar, yeast, oranges, lemons, and pots to boil water in.
1 package dried yeast (1/4 oz.)
¼-cup warm water
2 quarts dandelion blossoms
4 quarts water
1 cup orange juice
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
8 whole cloves
½ teaspoon powdered ginger
3 tablespoons coarsely chopped orange peel
1 tablespoon coarsely chopped lemon peel
6 cups sugar
Dissolve the yeast in the warm water. Set to the aside.
Soak and wash the dandelion blossoms well. Put them in the water with the orange juice, lemon juice and lime- juice. Add the cloves, ginger, orange and lemon peel, and sugar. (I trim the white pith off the orange peel before chopping.) Bring water to a boil and continue to boil for an hour. This creates the infusion that will later become wine after fermentation. Strain through paper filter (coffee filters work great). Let Cool down to below 110 degrees F. While still warm (but not hot), stir in the yeast.
Cover and let stand overnight untouched. The next day pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Take the wine and Rack it. Rack it means waiting until the wine is clear and pouring the liquid into another container, and leaving the (sediment) at the bottom of the first container. You can Rack it several times if you want to. Then cork and store bottles in a cool place. Makes about 4 quarts. Allow the wine, time to age. Most recipes recommend waiting at least six months and taste improve remarkably if allowed a year.
Note: Flowers that have just opened are best during midday is when they are fully open. Choose dandelions from an open field far from any insecticide spraying. Best to pick early in the season when the leaves of the plant are still tender. Pick the flowers right before starting so they’re fresh. You can freeze them unwashed immediately after harvesting for a short time.This recipe makes a light wine that mixes well with tossed salad or baked fish. To add body or strength, add white raisins.
