Doesn’t it look lovely? The glass is a family heirloom from my husband’s grandmother. I finally tasted the dandelion wine I mixed up around this time last year. Mmmmmmmm….now there’s a drink that’ll warm your tummy and curl your toes. Hubby and friends said it tasted more like a brandy. I say it had a kick, but not like a mule, just enough to get your attention. The flavor was warm and earthy, with citrus overtones from the lemons and oranges. I’m enjoying it, even if I am a teetotaler. “A Summer Tradition: Making Dandelion Wine” gets more “flowery” in their praise (pun intended):
The Europeans often believed that the making of the wine was a magical process, and that the fae (also known as faeries or fairies) helped the process along. After all, they were starting with bitter dandelions and ending up with sweet wine… how can there not be magic involved?
As I mentioned in the original post, dandelion wine was allowed during some periods of prohibition due to its medicinal properties. Herbal Legacy states:
Studies show that the dandelion to be a rich source of vitamins and minerals. The leaves have the highest vitamin A content of all greens. Herbalists say that dandelion root heads the list of excellent foods for the liver because of its relatively high amounts of choline which is an important nutrient for the liver. Dandelion leaves are a diuretic, meaning that they help flush excess water from the body. Dandelion flowers are well endowed with lecithin, a nutrient that has been proven useful in various liver ailments.
I cooked up some greens with my eggs for breakfast, and I have to say they taste pretty…green. The wine is more yummy, but too potent for breakfast. 
I dried some roots last fall, but have yet to roast and grind them as a coffee substitute (poke me and prod me if you want me to try this).
So what’s next? Do I try the dandelion beer from Wine-Making Guides?
Winemaking Ingredients: Dandelion Beer
8 oz / 225 grams young dandelion plants
1 lb / 450 grams demerara sugar
1/2 oz / 15 grams root ginger
1 large lemon
8 pints / 1 gallon water
1 oz / 25 grams cream of tartar
1/4 oz / 10 grams brewer’s yeastWinemaking Method: Dandelion Beer – Wine Making Guides
This is very much a springtime recipe, when the dandelion plants are young and the leaves fresh. Dig up the dandelions plants, taking care to keep the roots intact. Wash them thorougly to eliminate all traces of soil, and remove any fine, fibrous roots, leaving a clear carrot-like taproot.Add the dandelion plants (including leaves) into a large saucepan, together with the water, ginger (roughly chopped) and the rind of the lemon. Bring to the boil and leave simmering for around ten minutes. Strain into a fermentation bucket, adding the sugar and the cream of tartar, mixing thoroughly. When cooled, add the activated brewing yeast and the juice from the lemon. Cover and leave to ferment for three days, stirring once a day. Strain and bottle, using strong bottles with screw-tops. Drink just one week later.
I wonder how long this will keep? Has anyone tried making a dandelion beer? How do you eat dandelions? (Do you eat dandelions?) What other plants do you wildcraft this time of year?
See the recipe for dandelion wine and bottling the dandelion wine.
I would love to taste, Laurie. You make it sound so delightful and inviting.
Fascinating!!!
Jasmine
Thanks, Jasmine. If you were closer I would gladly share a glass (or two). It warms you from head to toe.
Looks great! Thanks so much for stopping by the carnival and sharing.
Now that looks just heavenly. And the glass is beautiful to boot. I'm not sure whether it is the wine itself that is so inviting or just the fact it is in that stunning cup. My grandfather used to make dandelion wine, but I was always too young to try it.
Thank for taking the time to stop by and leave a comment, KerryAnn. I really enjoy blog carnivals. I always see so many sites that I want to visit and learn something new.
I always say 1 glass of homemade wine is my limit
….it looks great in that glass!
Wine Press – time to revive a family tradition!
Dr. Momi – yup, one glass is about my limit, too. I had some with friends last Wednday, and one glass for supper on Mother's Day.
Oh wow… The wine sounds sooo good, as does the beer! Our next round of dandelions should be up in a few days, I'll have to do some harvesting!
Might as well put them to good use if you've got them. My youngest loves dandelions. He picked me some just yesterday.
Laurie – I thought of you and your dandelion wine making when the spring crop appeared. If life hadn't been so crazy this spring I would have been out picking the crop and looking up your instructions. Acreage around the house and gardens was a sea of yellow.
lol – there's always next year. This time around you can just enjoy the show.
How wonderful! And the glass is lovely
, Miriam@Meatless Meals For Meat Eaters
Thanks for your comment, Miriam. Doesn't everything seem a little more special when consumed from a pretty vessel?
This really sounds lovely! I made dandelion jelly today (just from the flower petals), but I think we'll be making the wine soon….
It looks great! I love those glasses. I have a bunch of glasses from my grandmother and I don't use the enough. It is so easy to hide the nice things in cabinets because we don't want to break them.
My grandmother was an antique dealer so my cabinets are full of antique china. I guess I should have a grand party so I can use my very antique 60 piece china. Fortunately she gave me the things that had been in the family and not the things she bought to make money off..
Have a great weekend!
GVM – I've heard about the jelly, but haven't tried it. How did it turn out?
Jo – I know what you mean about not using "fancy" dishes. Mine spend most of their time up in the top of the cabinets with glass door. Time to have a party and bring out "the good dishes".
Too bad we don't live closer so that we could have a party together and use our "fancy" dishes..I guess we have to do a virtual party, there's an idea….
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