Save Those Dandelions for Wine
By Paris Wolfe, Blogmaster and Kelly Wilkinson, Dandelion Wine Expert
When I was a child my family of four bonded over dandelion hunting. We plunged narrow trowels into dry earth twisting and pleading with the dandelion roots to let go. We were removing these pests from my parent’s rural yard.
Today, I’m uncertain why. If you think about it they have cheery yellow faces and whimsical wishing poofs. But, I guess we’ve been cultured to think of them as unsightly.
If you’re going to remove them, why not repurpose them as food. (WARNING: Only use those from yards NOT treated with chemicals.) Young greens are good in salad or sautéed like spinach. Flowers are nutritional in baked goods.
In collecting and creating I was surprised by the short season, which varies by region. Their late spring appearance in Northeast Ohio is not nearly enough to feed my culinary curiosity.
Quick before they disappear I want to share a conversation with Kelley Wilkinson from Asheville, North Carolina. Kelley writes:
I used to be a wine snob. I worked in a wine shop for a year, and was paid with wine, instead of a salary, and learned everything I could. We held weekly tastings and I even rubbed noses with Robert Parker at national events. I filled my cellar with the finest Bordeaux and California wines.
But I’ve also been a long-time organic grower and gardener.
The two things didn’t quite jive, since I knew that grape production often involves tons of toxic chemicals. Plus I have been a wild-food aficionado and herbalist for many years. So making my own organic and/or wild alcohol seemed inevitable. I was a bit nervous to begin the journey, since I have been cursed with a good palette. (I KNOW when I’m drinking awful wine.)