~ Dandelion(Taraxacum officanale)
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GARDENER'S NOTE: Derived from the French Dent de Lion (Lion's Tooth) denoting its toothed edges, this conspicuous herb (purposely transplanted from Europe to the New World), finds its home everywhere in the northern temperate zone. Often considered a troublesome pest, Native Americans and early pioneers made great use of all of its parts. Young blossoms are sweet, honeylike in flavor but become bitter when mature. Because flowers are weather sensitive, opening in the morning and closing at night, pick immediately.
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With summer around the corner with the garden at its peak, lay in the hammock with a copy of Ray Bradbury's poignant novel, DANDELION WINE. Set in the vintage summer of '28, you'll relive your childhood waking up on a fresh summer mornings ... smell freshly mowed grass, green apple trees, new sneakers, old baseball gloves and quench your thirst guzzling homemade lemonade and ... dandelion wine.
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DANDELION WINE
~ as close a recipe as you might find to Ray Bradbury's ...
compliments of EDIBLE FLOWERS (From Garden to Palate)
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4 quarts dandelion flowers (remove stem and sepals)
4 quarts granulated sugar
4 quarts boiling water
juice from 2 lemons
juice from 1 orange
1 yeast cake
- Add dandelion flowers to a large stone crock or jar. Cover with sugar, Add boiling water. When water had cooked to lukewarm, add lemon juice and orange juice. Break up yeast cake and add to the liquid. Stir well. cover loosely and let stand for 24 hours.
- Strain through cheesecloth and discard solids. Return liquid to crock, loosely cover and let stand for 3 days.
- Strain through several layers of cheesecloth. Return liquid to crock and allow to ferment. Bottle when all fermentation action stops. Keep at least 3-4 months before drinking. (Makes 1 1/2 gallons of wine)
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