It's the end of the year for your Dandelion crop, here are a few things that you can do with the last of the leaves and roots.
Please, make sure that the Dandelion HAS NOT BEEN TREATED WITH INSECTICIDE!!!! Only fresh, untainted leaves and roots should be used!!!
Infuse 1 oz of Dandelion in a pint of boiling water for 10 minutes; decant, sweeten with honey, and drink several glasses in the course of the day.
The use of this tea is used in bilious affections, and is also much approved of in the treatment of dropsy.
Sluggish Liver: take 2 oz. of freshly-sliced Dandelion root, and boil in 2 pints of water until it comes to 1 pint; then add 1 OZ. of compound tincture of Horseradish. Dose, from 2 to 4 OZ. Use in a sluggish state of the liver.
Dizziness: 1 oz Dandelion root, 1 OZ. Black Horehound herb, 1/2 OZ. Sweet Flag root, 1/4 OZ. Mountain Flax. Simmer the whole in 3 pints of water down to 1 1/2 pint, strain and take a wine glassful after meals for biliousness and dizziness.
For Gall Stones: 1 oz Dandelion root, 1 oz Parsley root, 1 oz Balm herb, 1/2 oz Ginger root, 1/2 oz Liquorice root. Place in 2 quarts of water and gently simmer down to 1 quart, strain and take a wine glassful every two hours.
For a young child suffering from jaundice: 1 oz Dandelion root, 1/2 oz Ginger root, 1/2 oz Caraway seed, 1/2 oz Cinnamon bark, 1/4 oz. Senna leaves. Gently boil in 3 pints of water down to 1 1/2 pint, strain, dissolve 1/2 lb. sugar in hot liquid, bring to a boil again, skim all impurities that come to the surface when clear, put on one side to cool, and give frequently in teaspoonful doses.
A Liver and Kidney Mixture: 1 oz Broom tops, 1/2 oz Juniper berries, 1/2 oz. Dandelion root, 1 1/2 pint water. Boil ingredients for 10 minutes, then strain and ADD small quantity of cayenne. Dose, 1 tablespoonful, three times a day.
3 qts dandelion flowers
1 lb white raisins
1 gallon water
3 lbs granulated sugar
yeast and nutrient
Pick the flowers just before starting, so they're fresh.
You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk.
Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil.
Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap.
Leave for two days, stirring twice daily. Do not exceed this time.
Pour flowers and water in large pot and bring to a low boil.
Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange.
Boil for one hour, then pour into a crock or plastic pail.
Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.).
Add yeast and yeast nutrient, cover, and put in a warm place for three days.
Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. (insert a straw into the top, not touching the wine, and tape around the straw at the head of the bottle)
Leave until fermentation ceases completely, then add the reserved pint of water and whatever else is required to top up.
Refit the straw, and set aside until clear.
Rack and bottle. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year. [Adapted recipe from C.J.J. Berry's First Steps in Wine making]
For a quick pick me up in the spring, add the leaves of a dandelion to your salads!!! Nice bitter taste, full of spring health and tonic!!!
Saturday, October 08, 2011
Posted by Judith at 10:50 AM