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Title: A Compendium of Dandelion Preparation and Cooking Pt 1
Categories: Info Camping Vegetable
Yield: 4 Servings
| Dandelion greens |
The Flowers.
The flowers can be eaten as buds, at which point they are reportedly quite tasty and tender. Some people put the buds in pancake butter, according to one book.
The flowers, fully bloomed, can be batter fried in a sort of fritter. Remove the green bracts and dip the flowers in the batter of your choice. The following is recommended:
Beat 1 egg with 1c milk Blend in 1 c flour, 1/2t baking powder and 1/2t salt.
The flowers can also be added to salads as an edible garnish.
Dandelion Wine is made from the flowers. If you're feeling particularly motivated, here's how to go about making it:
Gather 1 gallon of dandelion blossoms. In a large container, mix with: ~ 2 unpeeled lemons ~ 2 unpeeled oranges ~ 2 *peeled* grapefruit ~ 1 cup raisins ~ 1 cup sugar
Add boiling water to cover, stir, and let cool.
Stir in a package of dry baking yeast.
Cover. Stir daily for a week.
Strain the mixture through a couple layers of cheesecloth, squeezing well to extract all the juices. Add 4 cups or sugar- or to taste. Let this mix sit a further 5 days.
Now pour the filtered mix into bottles, but don't seal the bottles yet. Wait until all fermentation has ceased, then cork or otherwise seal the bottles, and let them age. How long? Well, the longer the better.
This is a rather labor intensive activity, which is why it seems to be restricted to people who have a lot of time on their hands.