Put dandelion flower heads to good use—-in dandelion wine. Make sure to select flowers that haven’t been exposed to chemical treatment. And just to be safe, wash them well before using.
To make dandelion wine, you’ll need:
- 3 sterile pint bottles
- glass or ceramic crock
- large stainless steal or enamel saucepan
- 4 cups dandelion heads
- 2 quarts boiling water
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
- 2 cinnamon sticks
- 8 whole cloves
- 3 cups sugar
- 1-inch piece of ginger root
- ½ package dried yeast
- ¼ cup warm water
- Put washed flower heads in the crock and cover with the boiling water. Steep at room temperature for one week.
- Place citrus slices and sugar in saucepan; press with a wooden spoon to bruise and release juice. Strain dandelion liquid into the saucepan and discard flower heads. Add ginger, cinnamon and cloves. Bring to a boil, stirring occasionally, then let simmer for 30 minutes. Cool to lukewarm. While mixture is cooling, dissolve yeast in ¼ cup warm water; add to saucepan. Let liquid stand uncovered at room temperature for two days.
- Strain liquid through a paper filter into a large crock. Let stand, covered, for three weeks.
- Strain into sterile bottles and cork. Store in a dark, cool place for three to six months before using.