A hunch is creativity trying to tell you something.
-Frank Capra
Dandelion
Description: Dandelion is French for "Lion's Tooth". This is due to the low spreading, deeply notched leaves of the plant, which can resemble a jagged tooth. It is a Hardy European perennial plant, and is regarded as a delicacy in European culinary circles. The hollow flower stalks (which when broken produce a milky white sap) are topped by a bright yellow flourette made of a great multitude of tiny petals. Each petal is regarded as a flower, and when it goes to seed, each petal produced a seed on a long black stem. This plant is regarded as a weed here in America, due to its ability to grow everywhere, but is also cultivated in gardens for domestic use.
History: This summer plant has been used since the Greeks and Romans. Dandelions came to America with the Pilgrims and other European settlers. Because of its lightweight seeds, the plant then proceeded to spread all over America, born by summer winds. Today, it is a weed, but many of us have happy childhood memories of blowing dandelion fuzz during summer vacations.
Parts used: Roots, leaves, flowers
Usages: The dandelion is high in iron, vitamin A and potassium. Its' main tap root has a natural laxative quality, and is good for constipation. The roots can be roasted for a coffee substitute, the flowers make a fine wine, and the leaves are used in salads. As a tea, it is used to regulate bowel and urinary functions, and is also used to purify the liver and blood. The roots can be brewed for a strong diuretic, and used for jaundice, eczema, kidney trouble, dropsy, inflammation of bowels and reduce fever. The flowers can be boiled for a bright yellow dye, and the roots can produce a magenta dye.
Growing your own: This is a cool season, hardy vegetable. Sow seeds in the fall/winter or early spring, and expect usable leaves in three months or so. This plant can be found wild, but beware of potential chemical additives. To grow your own, plant them 12 inches apart in 12 inch rows. This is one plant that can grow just about anywhere...yard, meadow, lanes, fields and gardens. It survives in most types of soil, and loves sunlight.
Magickal properties Attributed to Hecate, this plant is sometimes used during Samhain rituals. Rubbing yourself with the plant is supposed to make oneself welcome anywhere, and is said to also grant wishes.
Dandelion Recipes
WARNING: I have not come across any warnings for dandelions, but I do recomend knowing where your plant comes from. Don't use flowers exposed to pesticides or lead, and stay away from areas using chemical fertilizers. If you buy them from a vendor, check referances and don't be afraid to ask questions. As always, don't go overboard, and check with your doctor.
Dandelion Wine
8 gallons flower heads and leaves quartered
2 packages dry yeast
7 pounds sugar (yes seven pounds)
4 gallons water
2 lemons quartered
1 crushed ginger root (optional)
Spread newspaper on grass and empty dandelions on top. Remember to pick in early morning. Put blooms in crock pot, pour the boiling water over, and cover. Wait 24 hours before uncovering. Strain into large enamel canning pot. Add oranges, lemons and ginger. Boil 30 minutes. Strain and add sugar. Dissolve sugar and pour into crock. When cooled to luke-warm, stir in yeast, which has been dissolved in 2 tbsp of the liquid. Cover and wait until it stops working (about 10 days temperature permitting). Syphon into gallon jugs, cork loosely and wait 1 month before decanting wine into bottles. The longer it sits, the better it is.
This wine is best with new spring flowers.
Dandelion Soup
Dandelion Syrup
4 big handfuls dandelion tops
1/2 lemon, juiced
1 quart cold water
2 pounds sugar
Place tops in water and bring to a boil. let boil half a minute and cool overnight. Next day, strain and push out excess water. Discard blooms and save water. Mix with lemon and sugar and simmer until most of the water evaporates. Do not bring to hard boil.
Let mixture cool again, then simmer until thick like maple syrup. Good over pancakes and flapjacks.
Dandelion Syrup
Another Dandelion Wine
1 pound dandelion heads
1 1/2 pounds sugar
4 oranges
1 gallon water
yeast and yeast nutrient
Note: use fully opened flowers
Measure yellow heads, discarding as much green as possible, while boiling water.
Pour boiling water over flowers and leave them for 2 days in closely covered bucket. Do no leave longer as they may develop a smell which will ruin the wine. Boil mixture 10 minutes with enough muslen over the sugar, stiring to disolve sugar. When cool, add yeast nutrient, fruit juice and yeast. Put into fermentation jars and fit air lock, syphon off into clear bottles when the wine is cleared. it will be just right in 6 months or sooner if impatient.
Home Brewed Wines
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