Just Dandy!
Thursday, April 24th, 2008The dandelions have begun to re-appear in our lawn. That can mean only one thing:: time to re-rerun this post from way back. Don’t throw away the green leaves - they make a great tea or salad green!
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Wouldn’t it be glorious to have a beautifully manicured, weed-free lawn?
NOT A CHANCE! Give me a pretty lawn sprinkled with johnny jump-ups and English daisies anyday. Of course, we don’t have English daisies here in Massachusetts. At least, we haven’t got wild ones, you need to plant them on purpose. We have dandelions, and LOTS of them. They’re practically the same as English daisies in form and proliferation, but a lovely shade of golden yellow - which just happens to be my favorite color.
Have you ever smelled a dandelion? It’s beautiful. Rich and warm. Dandelions are wonderful to have around. They are used as a liver tonic in tea, the greens can be eaten in salad or cooked like spinach, it’s made into wine and… into jelly. Yes jelly. Some say it tastes like honey - we say it tastes like sunshine. What a wonderfully exotic gift to give a friend - perhaps with some homemade muffins or biscuits. Here’s how:
4 cups dandelion blossoms, packed (yellow only - be careful to separate them from any green, which is quite bitter)
3 cups water
4.5 cups sugar (I like natural sugar - it has a lovely golden color and richer flavor)
2 T. lemon juice
1 pkg. pectin
Bring the water to a boil and add the dandelion blossoms. Reduce the heat and simmer for 10 minutes. Strain blossoms through cheesecloth and squeeze as much liquid as possible from the blossoms. Add more water to equal 3 cups. Return to pot and add lemon juice, sugar and pectin. Bring to a boil stirring constantly, stirring sugar down from the sides. When sugar is completely dissolved, boild hard for one minute. At this point, you can add a bit of yellow coloring, or yellow and orange. Pour jelly into hot jars within 1/8 in. and seal.
Mmmmm
