Dandelion memories

by Betty Brady Fiscus
(Scottsdale, AZ)

Growing up in Pennsylvania, we always looked forward to dandelion season - my Mother would gather them, clean them thoroughly and make a delicious salad with a hot bacon dressing. I can still remember that delicious flavor. My Father always called them his "spring tonic" and he lived to be almost 90. I am now 85 and doing very well. So maybe it works!!!

***************************************************
Well, there's a good advert for the health properties of dandelions if ever I saw one, Betty!

Many thanks for your contribution!

Regards
Kathryn
Countryfarm Lifestyles

Comments for Dandelion memories

Average Rating

Click here to add your own comments

Oct 28, 2012
Rating

Dandelion Wine
by: AnonymousJohn

And the blossoms make great wine as well.

****************************************************
They certainly do, John!

For those of you who have a lot of dandelions in your fields and your goats, sheep and chickens are not getting to them first, then here is a dandelion wine recipe for you.

Dandelion Wine Recipe

10 cups stripped dandelion petals
8 pints (4.5 liters) water
3 lb (1/4 kg) sugar
1 lemon
1 orange
1 tablespoon brewer's yeast

Strip the petals from the dandelion flowers. Boil the water and pour over the petals; cover and allow to infuse for 10 days, stirring occasionally.

Strain the liquid; put into a preserving pan and add the sugar.

Grate the rind of the lemon and orange, cut up the flesh, removing the pips and any trace of white skin. Add the rind and the fruit chunks to the liquid. Boil gently for 20 minutes.

Cool until lukewarm and then add the brewer's yeast. Cover with a cloth and allow to ferment for 2 days.

Put into a deep earthenware bottle or cask and cover with plastic film. Check the fermentation, and when it stops bubbling, bottle. This takes about 2 months.

Regards
Kathryn

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Leave a Comment.