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Dandelions a Delightful Delicacy

Dandelions a delightful delicacy, that are gone with the wind.

When I look out across a certain area of my yard, I get a tiny burst of excitement. I love to see all of my dandelions. They are most definitely a controversial plant and many people view them as a weed. Sure, I can see how concerning it might be because the dandelion is very wild and free. Once they go to seed and make that white globe, all it takes is a slight breeze or something bumping into them and away the seeds fly.

They are such a hardy plant that the seeds can take hold just about anywhere; in the cracks of sidewalks and even in the middle of parking lots. 

The dandelion is an amazing plant from the petal all the way down to the root. The whole thing has value and is edible. Yes, I said the whole dandelion is edible – not just for insects and animals but even for humans. People have been utilizing the dandelion in teas, salads, wines, jelly’s and so much more for many years. I’ve always been taught to respect the dandelion, especially for its beneficial value to our ecosystem. What I mean is, the dandelion is one of the main energy sources for the bees. I remember gathering dandelion globes as a kid and running through the grass, letting the wind & even my breath spread them all around. Little did I know, I was spreading the dandelion seeds  across the yard or fields. Although I’m grown now, I have still found myself out in my yard – spreading dandelion seeds.

I feel like I’m doing my part for our ecosystem but also for my own likings. 

I’ve been eating the petals for many years but I also enjoy canning dandelion jelly and syrup. I also recently came across a recipe to convert the jelly into a scrumptious salad dressing.

When I see a field of dandelions out and about, I know that I have an endless supply of memory making opportunities, whether by spreading the seeds or by utilizing the dandelion in the kitchen! Dandelions, delightful, delicacy, & gone with the wind.

Dandelion Jelly

  • 2 cups dandelion petals, lightly packed with very minimal green parts 
  • 4 cups water
  • 4 cups sugar
  • 2 Tbs. lemon juice
  • 1-2 boxes of powdered pectin (depending on your elevation)
  • Prepared jelly canning jars & lids
  1. Cut the green parts of the flower off until you get 2 cups of flower petals. Then place the petals into a quart canning jar. 
  2. Bring the 4 cups of water to a boil and then pour over the petals. Allow them to cool to room temperature and then place in the fridge for 24 hours. (This is the dandelion tea.)
  3. Strain the flowers well and squeeze out as much of the dandelion tea as possible. (I use a micro mesh kitchen strainer.)
  4. Place the tea into a large pot, add the lemon juice, and pectin. Bring to a boil. 
  5. Add sugar slowly and return to a boil while stirring. Boil the jelly for 1-2 minutes. 
  6. Remove from heat and pour into prepared canning jars. (Clean/sterilized, hot & interior dried) I use a jar lifter, a funnel, and wet paper towel (water & vinegar) to keep the mouth of my jars clean during this process. Place lids on jars & process for ten minutes (follow your altitude suggested time) in a boiling water bath canner. 
  7. Move jars from the canner and set upright on a towel on your counter undisturbed for about 24 hours.

Dandelion Dressing

  • ½ cup of oil
  • About ⅓ cup of wine vinegar
  • Smidgen of Italian dressing (to your likings)
  • ¼ cup of dandelion jelly

Shake it all up and serve. 

You can find more fun recipes by searching recipe in the search of the Shoot Like A Girl Web Page. Here is a yummy summertime recipe for Iced Coffee!

Also, you can find more fresh fruit and veggie recipes in this book sold at Bass Pro Shops, The Homestead Canning Cookbook.

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