Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
One man’s weed is another man’s wine...or at least, it can be. Round up the troops to pick your pesky dandelions and turn those babies into out-and-out wine (with a little help from Father Fermentation).
Dandelion petals lend a special flair to this springtime marmalade.
Surprisingly, this unique recipe for Dandelion Jelly creates a delicious golden jelly that tastes very similar to honey.
Spring flowers are pretty, and pretty yummy. Here are a handful that are blooming now.
Delicately flavored with cinnamon and vanilla, my newest twist on floral syrups. Delicious over pancakes and french toast (or by the spoonful out of the jar).
A recipe for dandelion jelly that uses a few simple ingredients and homemade apple pectin stock. A beautiful golden jelly with a unique, complex flavor reminiscent of honey.
Dandelions are nature’s richest vegetable source of beta-carotene, from which Vitamin A is created and you can make wine out of them.
How we made dandelion wine.
Since dandelions are blooming everywhere right about now, it's the perfect time to do some wild foraging and harvest your own bottle of wine.
This dandelion wine recipe is essentially fermented dandelion tea, with a citrus twist.
A photo collage and description of the common dandelion, the wonderful dandelion!