Dandelion Flower Wine: the following recipe was taken from Susun Weed’s Healing Wise
2 gallon crock
clean bottles and corks.
3-5 quarts freshly picked dandelion blossoms. When picking the flowers, leave the green sepals on, but remove the stalks.
5 quarts water
3 pounds sugar
1 organic orange
1 organic lemon
1 package of live yeast
1 slice whole wheat bread, toasted
Instructions: Place the blossoms into a large ceramic or glass vessel (a large kitchen canisters or several 1/2 gal. sized mason jars work well). Boil water and pour the hot water over the flowers. Cover your crock with cheesecloth and let sit for 3 days. Stir it once a day with a wooden spoon. On the fourth day, strain the blossoms, reserving the liquid. Bring the liquid to a boil and add the sugar and the rind of the lemon & orange. Turn heat down and let simmer for 30-60 minutes. When the liquid has cooled to 80 degrees, pour it back into the crock. Soften the yeast and spread it on the toast. Then float the toast on top of the crock (you may have to cut the toast in a smaller piece to fit it into a mason jar). Cover again with the cheesecloth and let sit for 2 days. Strain again, reserving liquid and return the liquid to the crock to settle for one more day. Then filter into very clean bottles and cork lightly. Store the bottles in the refrigerator and let them sit for at least six months before drinking. Here is another resource with several variations of dandelion wine: http://winemaking.jackkeller.net/dandelion.asp
Chickweed & Garlic Mustard Pesto
1 cup fresh chickweed
1 cup garlic mustard leaves
2 cloves garlic
1/2 cup olive oil
3 oz grated parmasean (optional)
3 oz pine nuts or walnuts (optional)
If using nuts, add those to the food processor first and pulse until they become fine crumbles. Then add the rest and blend until smooth. Add salt to taste and blend some more.
Violet Flower Syrup: (from Euell Gibbons Stalking the Healthful Weeds)
Fill any size glass mason jar to the top with violet blossoms. Cover with boiling water and lightly screw on the top. The next day, open the jar, strain out the flowers, reserving the liquid, and pour the liquid into a pot. For each cup of violet-water, add the juice of 1/2 a lemon and 2 cups of sugar. Bring to a boil, then turn the heat down and stir until the sugar is dissolved. Pour into sterilized bottles or jar and seal. You can make a violet jelly in a similar fashion by adding 1 package of powdered pectin for every 2 cups of violet infusion. Process as you would any other jelly.
Other sources for herbal recipes
Dandelion fritters: http://www.learningherbs.com/dandelion_recipes.html
- Garlic Mustard Roulade: http://the3foragers.blogspot.com/2012/04/garlic-mustard-recipe-garlic-mustard.html
- Lamb’s quarter recipes: http://laist.com/2012/02/14/seasonal_eats_1.php