In spring, wild edible plants can be seen everywhere. In the backyard you may be able to identify dandelion, violet, purple archangel and much more. Some wild plants are edible. They are also full of vitamins and minerals.
Here is the recipe for dandelion wine given by food under the foot:
- 1 gallon dandelion flower heads.
- 1 gallon water.
- 3 lbs. sugar.
- 1 packet yeast.
- 2 organic oranges, with rinds peeled and saved, the orange sliced
- 1 organic lemon, with rinds peeled and saved, lemon sliced.
- Handful of organic raisins.
- 1 cinnamon stick
- 1 Tbsp. whole cloves.
How to do:
- Boil a gallon of water and pour over the dandelion blossoms. Cover loosely and let tea steep for 2 days.
- Strain tea (reserving liquid of course!
- Add 3 lbs. of sugar, lemon and orange rinds, cinnamon and cloves. Bring to boil and simmer for about an hour.
- Once it has cooled to body temperature, sprinkle a packet of yeast on top.
- Pour from pot into crock and add the sliced oranges, lemons and raisins.
- Cover with a cloth and let sit 3 days to a week.
- Strain (reserving liquid) .
- Let sit another day, covered with the cloth (will let extra “stuff” settle to the bottom.)
- Pour into bottles, leaving some room at the top. Cover bottles with balloon. which will indicate (by inflating) that quite a bit of fermentation is still taking place. You can poke a pin hole in each balloon so that it doesn’t get too full and pop or fly off the bottle.
- Once the balloons stop inflating, you can cork the bottles and store in a cool dark place for at least six months.