Exposure: sun to part shade
Growth habit: perennial
Use: roots, leaves, and flowers are edible.
Ever wanted to make dandelion wine? Here's the recipe!
Ingredients:
� 2 quarts of freshly picked dandelion flowers in full bloom,
washed and with all parts of the stems removed
� 4 quarts water
� 1 teaspoon ground or finely cut wild ginger root
� 2 seedless oranges, pulverized in an electric blender, peel
and all
� 6 cups sugar
� 1 envelope dry yeast or one cake of fresh yeast
� � cup lukewarm water
Procedure:
1. Combine dandelion flowers, water, ginger, oranges, lemon,
and sugar in a glass or enameled kettle � bring to boil,
cover, and lower heat, and simmer for one hour.
2. Strain into a two-gallon crock through several layers of
damped cheesecloth.
3. Cool until one can place a finger comfortably into juice.
4. Dissolve yeast in lukewarm water and add to the crock.
5. Let mixture stand for one week undisturbed. Be sure to
have the crock covered with cheesecloth during this time.
At the end of the week, strain wine and pour into bottles.
Fill them just to the base of the neck.
6. Store bottles unsealed and covered with cloth for four
weeks
7. Cork bottles and store until Christmas. Decant the wine
before serving it.
