Dandelion flowers do not need to be pollinated to form seed, what a survivor! All its parts can be consumed: the flower, the leaf and the root. This amazing plant can be used in the production of wine, root beer, tea, jam, honey and salads. The root can be used as a substitute to coffee. Due to its anti-hyperglycaemic, anti-oxidative, and anti-inflammatory properties this plant is a super hero in my books.
I do understand that boiling plants will make them loose most of their powers, but still, there is enough nutrition left that will do good to our bodies.
Why do we use it? BECAUSE ITS GOOD FOR YOU, its good for your body!
I know there is not much research done to prove my point, but do we really need a research?
We have been using this plant for millenniums. Our mothers, grandmothers and great-grandmothers have been raving about it, so why not just believe them? Why not, especially when this plant does actually makes us feel good?
My grandma always said to pick them at their best: April – May. They taste bitter if you were to pick them later in the year. Try to choose the place you pick them from, it should be free of any pesticides. After all, you are the one who will be consuming them and you want them to be as pure as possible.
Here is my quick recipe for dandelion honey.
You will need:
- 350gr of flowers (heads only) – its around 400 flower heads.
- 1 lemon (organic) with the skin
- 750gr of sugar. I use unrefined, brown. But its honestly up to you. However do pay attention to the labels, although is say: pure and unrefined its often not the case (just like with everything else)
- Muslin Cloth or sieve
- small jar with a lid, sterilised
Get a big pot and add 750mil of water, add flower heads and lemon.
I normally cut the lemon in small pieces: 2cm small.
Simmer it for 2 hours.
Turn the heat off and leave it for at least 2 hours.
I, personally, leave it for at least 4h. I want all the goodness to become one.
After that time, get another pot, a much smaller one. Squeeze through the sieve all that goodness in. Or how i do it, pour all that juice and bits through the muslin cloth, and then squeeze everything out until there is no more liquid coming out.
*The left overs I use for the tea that evening, if you dont feel like tea, just throw it away. At the moment, I dont know any other use for it.
Now, you are left with all that amazing juice. Add to it 750 gr of your best quality sugar you have in your house. Honestly, I think any sugar will do. My grandma used to use white sugar for everything, simple. But back in the day, even normal sugar was ok only because it was never added to any other foods other than cakes. Not like today, when sugar is added to everything you buy.
Simmer this beautie for another 30-40 min and voila!
Pour the hot goodness into the earlier sterilised jars.
Because I have been making this for a while now, I also add other bits to it like: ginger, chillies, turmeric. Its all up to you, explore and most importantly: Enjoy!
This one is made with chilli, ginger and turmeric.