As Dandelions DO.....dandelion questions seem to be getting loose all OVER the forum.
One was a question as to whether or not anyone had made Susun's glorious Dandelion Blossom Aperitif (blossoms, sugar, vodka, lemon). There was one yay response, that it was every bit as lovely as it sounded.
Another was whether the ENTIRE plant, flowers, roots and all could be vinegar-ed (*my* answer was that I probably wouldn't waste the flowers in vinegar when you COULD make that glorious massage oil from them.....)
And one more asked if the ENTIRE plant could be INFUSED.....to that I NOW answer.....we usually water-infuse DRIED leaves and roots and blossoms, and each part of the dandelion would take a different amount of time to dry. Dandelion LEAVES, especially big enough to have the plant blossoming, would make one BITTER infusion, in my mind.
But faced with a FIELD of Dandelions, or a mob of them slated for destruction by some lawn or garden project, and no time or inclination to start drying, tincturing, oiling, THEN yeah, I'd go for stuffin' a jar with EVERYTHING and goin' with the VINEGAR.
While they're still in bloom, you all SHOULD try Susun's Dandelion fritters (pancakes). They're SUCH fun and SO lovely, they were a Mother's Day breakfast for years between my daughter and myself.
I STILL haven't gotten my act together to make Dandelion Wine, SOMEday, when I have my own farm [^]. Has anybody DONE it and gotten anything DRINKABLE?? A friend of mine tried it one year and just got something sweet and utterly tasteless....
And truly, before you go gathering dandelion blossoms from the neighbor's lawn, make VERY sure they haven't been doused with chemicals.....yes, people still DO that to lawns......
Anybody else having Fun With Dandy Lions?
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