We tiptoed barefoot in the grass amongst the dandelions on Mother's Day picking blossoms for wine. It is difficult for me to comprehend why this so very lovely and useful plant receives such bad press when it magically (and prolifically) appears every spring. I've noticed quite a few people out fervishly digging them out of their lives with these specially designed tools, which although very odd, are definitely a better option than spraying with herbicides (poison....did you know anything with "cide" on the end means death?)
Well if you can't beat them, you might as well celebrate them. And we do, in every way possible. And what better way than by having a glass of wine that reminds us of Spring on the darkest night of the year?
DANDELION WINE
4 litres boiled water
4 cups dandelion blossoms
2 organic oranges, zest peeled and then juiced
1 organic lemon, zest peeled and then juiced
2 pound local honey
1/4 tsp dry white wine or champagne yeast
Method: Steep the blossoms in the boiling water, cover and let rest overnight (or up to 3 days) in an earthenware pot. Then stir in the citrus peels and bring to a boil. Strain into the earthenware crock again, stir in honey and let cool. Add the raisins, lemon and orange juice and the the yeast. Cover loosely and let sit in a dark room or cupboard for 2-3 weeks, stirring every 2-3 days. When fermentation is complete, strain with a cheesecloth, and pour into a 4 litre sterilized bottle fitted with a little gadget you buy at the wine making store that lets gas out but no air in. Let this sit for 3 weeks and then pour into 500 ml bottles and cork. Let age for 6-9 months. Enjoy!
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