Dandelion wine is a sweet white wine made from dandelion flowers, traditionally picked at noon in full bloom. Recipes vary, but most use only the petals, which are infused in boiling water for two to three days, then mixed with orange peel, sugar, yeast, and other ingredients. The wine is left to ferment and mature for at least six months before drinking.
Dandelion wine is wine made from the flowers of the dandelion plant. There are many different recipes for it, which have been passed down from generation to generation over hundreds of years, each of which may differ slightly in both ingredients and method. Traditionally, dandelion picking was a summer activity that the whole family was involved in. The result is a sweet white wine, considered by some to be medicinal.
Dandelion, known by many as a nuisance weed, has actually been used both medicinally and in the culinary world in numerous forms. Known scientifically as Taraxacum officinale, nearly every part of the plant has been used as food and/or medicine over the centuries. Best known for its fluffy white seeds, its distinct yellow flowers are used to make dandelion wine.
The flowers are traditionally picked at noon when dandelion is being produced, when they are in full bloom. It’s important to get them from an area that hasn’t been sprayed with insecticides. After picking the flowers, hands should be washed well as the stem gives off a milky juice that can stain. The petals should also be examined carefully and cleaned as their nectar attracts many insects, which are not desired in dandelion wine.
Most dandelion wine recipes use only the petals, so they need to be separated from the stems. Boiling water is then poured over the petals, the container is covered and left to infuse for two to three days. During this time the color and flavor are taken away from the petals. The mixture is then strained through a muslin cloth into a pot and brought to a boil.
Recipes differ, but most add the peel of the oranges at this point, with the pith removed. Some also add lemon and others ginger. The liquid is brought to a boil and simmered. It is then filtered again and poured over the sugar. This is stirred quickly to dissolve the sugar. Then orange juice and yeast are added and fermentation begins. It is left for a few days to allow for fermentation.
The dandelion wine is then filtered again and poured into sterilized bottles and left in a cool place to mature for at least six months. The longer the wine sits, the better, and many recipes recommend waiting a year before drinking dandelion wine for superior taste. The alcohol content can be high, therefore caution is advised when first consuming.
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