You’ve probably all noticed the multitude of dandelions coming up in your yard and all over town. Most people consider Dandelions to be “weeds.” But, did you know that Dandelions were intentionally brought to the America’s in the 1600’s by European settlers? The plant life was new to those coming across the Atlantic so, they brought with them plants they knew how to use incase food was hard to find, forage, or cultivate. Dandelion is both a food and medicine. You can use and ingest every part of it -flower, leaf, stalk, and root.
When I was kid my mother would actually make dandelion patties mashed up with garlic, butter, and flour and served on bread like a veggie burger. Dandelions were also fermented to make a tasty dandelion wine that was beneficial for the blood, digestion, liver, and kidneys.
Bringing this nowadays common weed back into your attention and finding the beauty and benefit in it is to reacquaint yourself with an age old story and tradition. A tradition that is relative to you and the family line that crossed those oceans hundreds if not thousands of years ago to put you where you are at now.
Dandelion is an old friend. Our collective friend.
In honor of this beauty, @ooznea has gone out and picked bucket loads of these yellow blossoms. We prepare them for fermentation by removing the green bits from the yellow petals. This helps reduce the bitterness of the brew and ensure it’s as enjoyable as it is beneficial.
The blossoms were brewed with local raw honey and set to ferment. This all means that next month we will have a completely wildcrafted dandelion mead!
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