I was very excited about what I learned today! I posted it on my blog, and it's a lot to write over and a couple websites that I posted also. You've just got to read them! ~~Blessings, Mikki Jo
Did you got to this site and read all about the medicinal properities of dandelion? http://en.wikipedia.org/wiki/Dandelion A lot of this I already knew but that the root is a registered drug in Canada I didn't. As they say "Verrry Interesting. MB
Marybeth, I posted the website you told me about on my blog also. Your right, that was very interesting. Thanks so much. I'm up past my bedtime, lol I better go rest my weary bones. ~~Blessings, Mikki Jo
Well, I'll be darned. Thanks, I didn't know all that about dandelions. I make dandelion wine, and that article explains some of the effects I've noticed. General relaxation, giddyness beyond what you would expect of a tiny amount of wine...huh, very interesting.
Mikki, I was looking up things about Dandelions and Mary Janes Connection came up. Last April was a thread under Kitchens about dandelions. Pretty funny Huh? Here is a Jelly recipe: Ingredients: 4 cups yellow parts of dandelion blosso,s 3 cups boiling water 4 1/2 cups sugar 2 TBLSP freshly squeezed lemon 1 pkg powered pectin
Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms. While you are collecting them you can freeze what you already have.Make sure there is no green parts because that is the part with the bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly. Bring the water to a boil and fill the water with the blossom shreds. Simmer gently for 10 minutes.Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water. Add more blossoms to the strained water and simmer for 10 more minutes. Continue simmering and straining until all the blossoms are used up. Add more water to make 3 cups. You lose some water because it is caught in the blossoms. Strain the water very well. Combine water wither sugar, lemon juice and pectin. Brin to a rolling boil and stir until sugar is dissolved. Boil hard for 1 minute. Skim. Pour into hot jars and seal. I haven't used food coloring but I have seen the jelly lightly tinted and it look prettier. this is my friends recipe. Try it and enjoy. As I recall hers was yellow and ok. MB
Thanks soooo much. I definitely want to try this recipe. My dad told me that my grandpa used to make dandelion wine. Imagine that, hehehehe. ~~Blessings, Mikki Jo
I think it said the actual dandelion's stem is hollow and milky, which is all I've ever seen myself. I don't know about the other kind. ~~Blessings, Mikki Jo
There's an article in this months Back Home magazine on "incredible edibles" and it has dandelions listed. Great information, I never knew how healthy dandelions were. 74 nutrients! I went out and bought a bunch at our local fruit/veggie store.
I'm going to try making them tonight. We'll see how the family fairs. My hubby is anxious - dandelions have a reputation for being a cholesterol reducer.
Dandelions
Posted - Mar 30 2007 : 10:27:15 PM
