Star of Bethlehem

Star of Bethlehem

by | Jun 1, 2022 | Plant Profiles

Plant Profile: Star of Bethlehem (Ornithogalum umbellatum)

 

Family: Liliacae /allium family

 

I recently took up nature journaling, and when I sat in the garden looking for a suitable motif, I suddenly noticed a Star of Bethlehem growing at my feet. I had seen them in the vineyards many times, but hadn’t noticed them moving in with me. 

Apart from giving them a friendly nod, I had never paid much attention to them. As far as I knew, they were not used for food or medicine; but hang on – didn’t Dr Bach revere this little flower and give it a prime spot as part of his Rescue Remedy formula?

I decided to take a closer look and dropped to my knees to study it in detail. I was immediately smitten by the Star’s sublime beauty and unusual features.

 

What is the Star of Bethlehem?

Star of Bethlehem is a small perennial bulbous plant of the Lily family (Asparagaceae). Its leaves die back even as it begins to flower. After flowering, its energy retreats into the underground bulb. During the ‘dormant’ period, it produces little bulbils that send up their own narrow leaves early in the following spring. The Star of Bethlehem is thermoperiodic, meaning that it needs to go through a period of low temperatures before it begins to flower. 

 

The pretty, star-like flowers appear between April and June. The white petals have a green stripe on the underside that is only visible when the flower is closed. It looks as if the petal has fused with the sepal. But in fact, botanical descriptions of the plant say that the flower is composed of three identical sepals and petals, displayed in a single whorl. It is impossible to tell the difference, so botanists call them tepals. In the centre of the flower is a little crown of what looks like six white petals tipped by the pollen-bearing anthers. They enclose what looks like a little six-pointed star, from which the pistil protrudes.

 

Where does Star of Bethlehem grow?

You can find Star of Bethlehem growing in many places throughout Europe and North Africa. It arrived in the United States as a garden plant, which has naturalized to such an extent that the USDA now considers it a pesky weed.

 

Where did the name ‘Star of Bethlehem’ come from?

The origin of the name is attributed to various stories. The most obvious explanation is its widespread distribution in the Middle East and the Mediterranean Basin. Pilgrims on their way to Jerusalem carried the dried bulbs as food. (But fresh bulbs are reported as poisonous to cattle.) Another myth claims that the flower sprung from fragments of the Star of Bethlehem.

 

Is Star of Bethlehem known by any other names?

 

Indeed, it is, but none as charming. Star of Bethlehem is also known as Sleepy Dick, Nap-at-Noon, and even ‘Dove Dung’. 

Nap-at-Noon alludes to the flower’s habit of ‘going to sleep’ in the afternoon and on cloudy days. The name ‘Dove Dung’ seems a bit insulting, apparently implying that the white ‘splash’ of the Star resembles bird doo-doo. It doesn’t, and in fact, it is not a reference to the supposed likeness. Instead, the name is a literal translation of the Latin name Ornithogalum, which means ‘bird’s milk’, a common euphemism for avian excrement. The species name ‘umbellatum’ refers to the umbel-like flower.

 

Star of Bethlehem flower

 

 

History

Gerard describes it as a type of wild onion and quotes Dioscurides, who mentioned that the bulbs are edible. Both the bulbs and the green parts are sold at markets in Turkey (Central, Bulancak) (1). Yet, they are also many sources that claim it is poisonous. So, what is the scoop?

 

Is Star of Bethlehem poisonous?

Biochemical research confirms that Star of Bethlehem contains cardioactive glycosides that are potentially toxic. But further investigation showed, that they do not survive being subjected to digestive juices, which would explain the controversy. An early study published by Arthur Vogelsang in 1961 notes that the effect of Star of Bethlehem is quite different depending on whether it is taken orally or injected. To test his hypothesis and confirm that the coating prevents the breakdown of the cardio-active compounds in the stomach. He compared Star of Bethlehem with Digitoxin and observed that its extract slowed the heart rate to a lesser degree than digitoxin while increasing the strength of the cardiac contraction and the excretion of body fluid. Star of Bethlehem also caused less nausea. Overall, Star of Bethlehem is a gentle yet highly effective heart drug that can be given to reduce blood pressure, strengthen the pulse and increase the discharge of excess fluid. It is particularly helpful for patients that do not tolerate digitoxin well.

 

Note of Caution:

The specific growing conditions, such as exposure to sunlight, water and soil type, change Star of Bethlehem’s chemical composition.

 

Is Star of Bethlehem used homeopathically?

In Homeopathy, the Star of Bethlehem is known by its Latin name, Ornithogalum umbellatum. It is used to treat persistent gastrointestinal problems, such as upper abdominal pain in the epigastric (central abdominal) region, pressure, malignant tumours of the digestive tract accompanied by depression, and feeling drained and exhausted. It is also indicated for patients suffering from a state of nervous exhaustion with high sensitivity to all types of stimuli.

 

What are the indications for Star of Bethlehem Bach Flower Remedy?

For Dr Bach, Star of Bethlehem was one of the most treasured flower remedies. He used it as a go-to Trauma remedy to buffer the effects of shock, such as unexpected bad news, the sudden loss of a loved one, an accident or other traumatic event. It can also help when facing the pain of past traumata (PTSD). It is one of the essential components of Rescue Remedy.

Foraging Chickweed

Foraging Chickweed

by | Jan 5, 2022 | Foraging

Chickweed (Stellaria media)

Once winter has settled in, foraging has come to a standstill. We have to rely on previously gathered supplies. Except, if you are lucky enough to live in a temperate climate zone, there may be at least one herb that defies the elements. You might have spotted it in your veggie plot: a little sprawling herb with heart-shaped leaves and star-shaped flowers that belongs to the Pink family known as Chickweed.

Chickweed is fairly hardy. It defies the elements and can pop up early in the year when other herbs are still asleep. 

 

Chickweed is one of those herbs that gardeners love to hate. They try everything to get rid of this persistent ‘weed’ that pops up anywhere humans have toiled to cultivate the ground. It is only natural. 

 

Chickweed is one of those herbs that blush at bare soil and quickly spread out to cover mother earth’s nakedness. Chickweed binds the soil, prevents it from washing away and drying out – the consequences of standard gardening practices. 

 

Alas, as soon as this little healer herb appears, gardeners grit their teeth and start a crusade. How dare this audacious herb invade their plot?

 

But instead of battling it, you could welcome it as a gift. Chickweed is a blessing, not just for the earth but also for us. It is rich in chlorophyll, minerals, and vitamins that are sorely needed at this time of the year. And all we have to do is clip its tender tops. 

 

Chickweed has a mild flavour and is incredibly versatile. It can be used like alfalfa to garnish sandwiches, soups, and salads. It can also be incorporated into omelets, fillings, sauces, dumplings, or quiches – the possibilities are endless. But it should always be used fresh and finely minced, as the stems can be somewhat stringy. When cooking with Chickweed, bear in mind that it cooks down to practically nothing in no time at all, so just add it at the last moment and don’t cook it for long. Overcooking would only diminish its benefits.

 

Chickweed also offers some valuable medicinal properties. The old herbalists describe its effect as cooling and soothing. They used it as an expectorant for afflictions of the upper respiratory tract, like an irritable cough. The same cooling and soothing properties also calm inflamed sores, rashes, itchy skin conditions, and burns. Traditional herbalists used it to make ointments and poultices for treating eczemas, boils, and abscesses.

 

Sometimes it is made into a tincture, but fresh works best. If you want to concentrate its effect, it can be juiced. But it does not keep very long. It can be frozen, but that will diminish some of its goodness. 

 

Warning: some people have reported allergic reactions to Chickweed collected from chalky soil. Like many other members of the Pink family, Chickweed contains saponins, and these can be toxic in large quantities.

Foraging: Evening Primrose (Oenothera biennis)

Foraging: Evening Primrose (Oenothera biennis)

by | Sep 29, 2021 | Foraging

Foraging Evening Primrose (Oenothera biennis)

Autumn is my favourite foraging time. The seeds are ripening, the nuts are swelling, and mushrooms are making their elusive appearances. Even when things have seemingly died off, one can dig for roots and rhizomes below ground. 

 

Evening Primrose is a great autumn crop for foragers. The tall, lanky stalk with the large, somewhat ghostly, pale yellow flowers is a familiar sight. Yet its true beauty is revealed at night when the flowers open fully and their subtle scent perfumes the air. 

 

Habitat

Evening Primroses are not particularly fussy. They are happy with poor, sandy soil as long as it gets enough sun. Waste grounds, railway track embankments, neglected corners of the yard all provide a happy habitat for them. 

Edible parts:

All parts of the Evening Primrose are edible.

Leaves:

Evening primrose is biennial, forming a rosette in the first year and the stalk and flowers in the second year. The leaves of both the first and the second year’s growth can be cooked or used fresh – but they are a bit hairy, and may not be to everyone’s liking. Try a small amount first to see if you like the flavour, or mix them with other herbs.

Flowers:

Evening Primrose has a long flowering season, from June to September. The early flowers only open in the evenings, exuding a beautiful, sweet scent. Later, they open during the day as well. The flowers are mildly sweet-tasting and can be used to decorate salads. Or try the buds before they open in stir-fries and such.

Seeds:

The seed pods ripen in the autumn. The elongated capsules contain quite a lot of tiny seeds. But if you think you might be able to press your own Evening  Primrose Oil, I’ll have to disappoint you. The seeds are minuscule. It would require a ton of them to make the endeavour worthwhile. And, what’s more, the pressure needed to press the seeds is so great that it would produce a lot of heat, which would destroy the beneficial properties of the oil. Try using them like poppy seeds instead. But don’t expect to get a lot of nutritional value from them. The amounts typically used in cooking and baking are too small for that. Grind the seeds before adding them to your recipes to release the oil. Left whole, they would simply pass straight through the digestive system without leaving a trace of their nutritional benefits.

Read more about the medicinal properties of Evening Primrose Oil

 

 

Roots:

The roots are perhaps most interesting for the forager. But remember that only the first years’ root is used, which is easily identifiable by its distinctive rosette of leaves. The flowering shoot does not form until the spring of the second year. By this time, it would be too late to dig for the root. But, look around the ground near a stand of second-year plants, and you will soon spot some yearlings. It can be hard work to dig up the long reddish taproot unless the soil is very light. But they make an unusual root vegetable for bakes and stews with a slightly peppery taste, reminiscent of black salsify.

Evening Primrose rosette
Evening Primrose root

Recipes

Roasted Winter Vegetables

  • Carrots
  • Potatoes
  • Parsnips
  • Evening Primrose Roots
  • Large onion
  • Garlic

Clean and peel/scrub vegetables well. Cut into 2″ chunks. Coat with olive oil and salt. Keep them separate and sprinkle with spices (e.g. sprinkle the parsnips with curry, the carrots with coriander seed powder and the potatoes and evening primrose roots with Chinese 5 spice mix).

 

Quarter the onion. Separate the garlic into cloves, no need to peel. Preheat the oven to about 425 °F

Place all ingredients on a baking tray and bake for about 30 – 50 minutes on a high shelf. (cooking time depends on the size of the vegetable chunks – check regularly)

 

You can add a few sprigs of fresh sage and rosemary towards the end for additional flavour. (Putting them in at the beginning would burn them)

 

Evening Primrose Fritters

Not suitable for ‘fat-free’ fans, but delicious nonetheless.

 

Prepare a standard batter:

  • 2 eggs
  • ½ cup milk
  • 1 cup flour
  • 1 TSP baking powder
  • 1 TSP salt
  • 1 TSP oil

 

Cut the Evening Primrose root into long pieces, not too thick, and dip each piece into the batter.

Fry in very hot oil until golden brown.

A deep-fryer works best, but if you don’t have one, pan-frying will do.

 

Evening Primrose Patties

Cook the Evening Primrose roots until tender (you might want to blend with other root vegetables).

Mash with butter, stir in one egg and a little flour and/or oats to make a sticky dough.

Season to taste. Form little patties and pan-fry on each side until golden brown.

Shop for Evening Primrose oil at Starwest Botanicals.

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Plantains – Plantago sp.

Plantains – Plantago sp.

by | May 20, 2021 | Plant Profiles, Plants as Medicine

Introduction

Most of us are familiar with the broad-leaved plantain, a common weed that seems to grow just about anywhere. Or, perhaps you also know the Ribwort Plantain, with its long, slender leaves. But did you know that this genus of humble weeds comprises some 200 species that occur all over the world? 

 

As masters of adaptation, Plantains are ubiquitous. They have managed to eke out a living in almost every conceivable kind of habitat. Gardeners curse them as intruders when they cannot abolish them from their neat lawns and paths. But they are oblivious to this humble plant’s remarkable healing properties!

 

Name

Linnaeus named the genus, ‘Plantago’ which derives from the Latin word ‘plantar’ meaning ‘foot’. He intended to convey that these plants go wherever they want – or rather, wherever we go and spread their seeds, via the bottoms of our boots. This property was not lost on the Native Americans either. They called it ‘white man’s footprint’ as they watched it spread across their land.

 

History

In neolithic times, the broad-leaved Plantain (Plantago major) was held sacred for it grew nowhere better than on the old straight track, the ceremonial causeway. They were always kept clean and free of weeds, but the plantain proved unconquerable. Hence it was called ‘Wegerich’ or, ‘King of the road’.

The Anglo-Saxons included it in their ‘Nine Herbs Charm’, calling it ‘Waybread’. This name refers to its use as a sacrament. Sacrificial victims were given a gruel of Plantain seeds as a kind of ‘Last Supper’.

 

Its amazing resilience and determination to return eternally, no matter how often it was cut or removed, were a sure sign of its supernatural powers. Thus, Plantain roots were used as a talisman to protect the traveller and its leaves put into shoes was supposed to keep the feet happy and untiring.

Ribwort Plantain
Image credit: Kathy Büscher from Pixabay

Medicinal use

 

Constituents: mucilage, glycoside (Aucubin – an antimicrobial and liver protective agent), ursolic acid, tannins, silicon, vitamin C, K, citric acid, potassium, and zinc

 

Action: bitter, astringent, anti-hepatotoxic, laxative (bulking agent), antispasmodic, antibiotic, expectorant, cooling, soothing drying

 

Plantain has an amazing range of healing properties. The leaf contains an antibacterial glycoside that is effective against many types of bacteria. 

External use

The fresh leaves make a very effective and readily available anti-bacterial band-aid that can be used on all kinds of scrapes, small wounds and insect or even spider bites. Just take a leaf, rub it between your fingers so that the juice comes out and apply it directly to the sting or wound. The roots are said to be similarly effective on scorpion stings and snake bites.

A paste made from the boiled seeds of broad-leaved plantain draws out splinters and thorns.

 

An infusion of the leaves combined with oak bark makes a good mouth-wash for gingivitis or stomatitis or for cleansing wounds (even festering ones. )or to treat varicose veins, haemorrhoids, ulcers. The leaves contain silicon which strengthens and tightens connective tissues.

 

Internal use:

For internal use, it makes an excellent tea or syrup for treating diseases of the respiratory system. The leaves of the Ribwort plantain are particularly effective as they are anti-inflammatory and expectorant. The antibiotic properties of the fresh juice can even be used for the treatment of tuberculosis. But upon drying the antibiotic effect diminishes.

 

The fresh juice also makes a good blood cleansing remedy and can also be used as an anti-inflammatory agent for treating swollen glands.

 

Plantain can support other organ systems as well. Its antimicrobial properties can improve intestinal health (fresh juice) and its anti-hepatotoxic effect protects the liver better than milk-thistle seeds. 

 

An infusion of the leaves helps to control diarrhoea, while the seeds are a great aid for the elimination of waste products and for weigh-loss. As they are water-soluble (especially those of Plantago psyllium), they bulk up the stomach content and absorb and eliminate toxins. This also makes them useful as a safe and effective remedy for constipation. But drink PLENTY of water to facilitate excretion.

 

Recent research has shown the seeds of the broad-leaved plantain to have potent anti-cancer properties.

 

Foraging

Plantains are edible. The young leaves can be added to salads or used as a potherb when combined with other herbs. (Older leaves tend to be rather tough and stringy.) The leaves make a great addition to green smoothies, while the roasted seeds can be mixed into the porridge or muesli, and the birds love them too!

Foraging Dandelion

Foraging Dandelion

by | Apr 19, 2020 | Foraging, Plant Profiles

Everybody loves Dandelions! Nothing gladdens the heart more than the sight of a meadow covered in its bright yellow bloom. They are such a truly plentiful spring delight that there is hardly a lawn where they cannot be found. However, lawns are not where they are most welcomed. Not at all delighted by this little spring greeting, gardeners often spare no effort when it comes to banning them from their yards.

 

T’is folly! If they knew its true value perhaps they would not be so ungrateful. Dandelion is surely one of the most beneficial plants available – it is a blessing that it is so resilient and abundant!

 

From the earliest days of spring, its bright yellow flowers appear like miniature suns that beam back at the big daddy in the sky.

 

Every part of this plant can be used for food or medicine. Even the seeds, as every child knows: they tell the future, and one can blow one’s wishes and prayers to the wind which will be carried to the heavens on their dandy little parachute seeds.

 

History and Uses

 

According to the doctrine of signatures, Jupiter owns this herb. It seems quite fitting, considering its prolific nature. Jupiter is larger than life and does nothing by halves. However, the old herbalists were also concerned with the essential nature of an herb when determining its planetary ruler: bitter herbs, especially yellow ones, were often assigned to Jupiter. Often, as in this case, such herbs had an affinity with the liver, Jupiter’s seat in the human body. Liver herbs are almost always bitter, as the bitter principles stimulate liver function and help with the work of breaking down fats and cleansing the body of toxins.

 

The liver also plays an important part in hormone regulation. Despite their bitter taste, liver herbs can ‘gladden the heart’. They combat common afflictions such as the ‘winter blahs’ and other hormonal ups and downs, including the menstrual cycle, or the menopause. Jupiter is the eternal optimist and many of his herbs help to lift the spirit.

 

After the sedentary winter months, Dandelion is just what we need to detox the liver and to brighten the spirits. This is particularly true when we ate too much and moved too little, indulging in heavy, greasy foods neglecting our greens. In the old days, seasonal availability was limited as there was no such thing as greenhouse vegetables or imports from the other side of the planet. Thus, Lent was a time of fasting and purification intended to shake off the winter sluggishness and get in shape for spring. Dandelion is one of the best herbs to support such a spring cleaning effort.

 

Medicinal action

 

The roots are particularly good for the liver, while the leaves have a more pronounced effect on the kidneys. The French name for this herb ‘pis en lit’ (piss in the bed), is a rather to-the-point descriptive term. There are many highly effective diuretic herbs, but Dandelion is unique in that it does not deplete potassium levels as many other diuretics do. On the contrary, it is a rich source of Potassium as well as a host of other vitamins and minerals, including vitamin C and A, calcium, iron, manganese, and phosphorus. It also contains choline, a substance that helps the liver to metabolize fat.

 

Dandelion

 

 

Foraging

 

Dandelion is truly one of the most healthful plants one could possibly add to one’s diet. It can be used freely and without fear of any ill effects (except perhaps bedwetting). 

 

For the foraging gourmet, the medicinal uses are all very well, but better still are the myriad ways in which this wonderful herb can be transformed into various culinary delicacies:

 

Happily, for the forager, all parts of the Dandelion are edible and this is a plant that suffers no lasting ill-effects from the collection of its roots. In fact, it more often encourages it to grow, since every small bit of Dandelion root that breaks off or is left in the soil will produce more Dandelion plants.

 

For culinary purposes, it is best to collect older roots as the younger ones are just too small. Beware that Dandelion roots are bitter. They may not make the tastiest vegetable, but they make a very wholesome and very passable coffee substitute.

 

Dandelion Coffee

 

To make Dandelion coffee, gather the roots either early in the spring or late autumn (they tend to be sweeter in the autumn). Scrub them well to clean off all the dirt and let them dry before roasting them in the oven at a low temperature. People have different methods for doing this, some prefer to grind the roots before roasting them, others roast them whole. I prefer the whole root method as I feel that greater surface exposure during the roasting process also loses more of the nutrients. Roasting takes about 4 hours. To tell if they are ready, try to break one. When it is ready it will break with a snap and the interior will be dark brown. Now you can grind it. Store in a jar. Take about a teaspoon per cup of water to make a cup of Dandelion coffee. Add milk or sugar, to taste.

 

 

Stir-fries, fillings, and vegetable sides

 

Used sparingly, Dandelion roots can also be sliced and added to stir-fries, fillings, or vegetable sides. 

The unopened flower buds can also be sautéed very briefly. Serve with melted butter, salt, and pepper. You need a lot of them, to make this more than a ‘one teaspoon experience’.

The very young Dandelion rosettes can be prepared as what my foraging friend Melana Hiatt calls ‘yard squid’:

 

‘Yard Squid’

 

Cut the Dandelion rosettes just below the ground with enough of the root to hold the leaves in place. Wash well, making sure all the grit and dirt are removed. To reduce the bitterness blanch them in salt water for about five minutes. (But remember that removing the bitterness also removes its medicinally active principles.) Dip in a thin egg/milk mixture, roll them in coarse cornflour or bread crumbs, or a mixture of both, then fry them in oil. The culinarily intrepid might like to season the crumbs/flour as well. Meat eaters can add bits of fried bacon or minced meat. Vegetarians can add toasted sunflower seeds sprinkled with Tamari or Soya sauce, if desired.

 

Dandelion Salad Greens

 

The young tender, leaves make excellent salad greens. Mix with other spring greens to mask the bitterness. Dandelion goes especially well with boiled eggs and cress-type herbs. As a dressing, try fruity vinaigrette (e.g. with raspberry vinegar), or a sweet and sour dressing made with yogurt, lemon juice, pepper, salt, garlic and a little sugar (and chilies, for those who like it hot).

 

Dandelion Greens

 

Pot-herb

 

The leaves can also be cooked as a pot-herb, or side dish:

Blanch in salt water for five minutes, remove from the heat and stir in butter or Crème Fraiche and seasonings.

Some like to prepare it so it takes on the consistency of fine spinach. Chop the leaves really fine or put them through a food processor, perhaps along with other herbs that may be available, such as nettles or garlic hedge mustard, for example. Sauté an onion, stir in the herbs, season with garlic, salt, pepper or chilies, cook for about 7 minutes, take off the heat and stir in some crème or crème fraîche for a more delicate flavor.

 

Dandelion Capers

 

Very early in the spring, when the small, tightly packed, unopened flower buds that are still hiding in the rosette, they can be marinated and prepared as ‘capers’. Make a hot marinade with 1l vinegar, 50g sugar, 50g salt, pepper and spices (e.g. Bay leaf, thyme, coriander seed, chilies, whatever you fancy). Pour enough of the marinade over the still closed Dandelion flower buds to cover them and simmer for 5 – 10 minutes. Fill the marinated flower buds and the pickling juice into a sterilized jar and store in the fridge.  Store the rest of the pickling juice for another time.

 

Once the flowers develop, the leaves become increasingly bitter. Personally, I don’t find this a problem, so long as I pick the young, tender leaves, and not the old ones. But if you are sensitive to bitter tastes, watch for signs that flowering season has begun to take your cue.

 

But the end of one season just marks the beginning of another: The flowers themselves can also be turned into delicious treats. For example deep-fried Dandelion flowers:

 

Prepare a light batter with egg, water or milk, and a little flour. Season to taste (e.g. coriander seed or cinnamon work well). Coat each fully opened flower head with the batter and deep fry quickly. Serve with Maple syrup and lemon juice. Yum!

 

Dandelion Country Wine

 

Dandelion flowers are also an essential ingredient of country wines. There are numerous wonderful recipes – far too many to mention here. But here are just a couple:

Gather 1 gallon of Dandelion flowers on a dry, sunny day.

Put these in a 2-gallon crockpot and pour 1 gallon of boiling water over them.

Cover the jar and allow the flowers to steep for three days.

Strain through a jelly cloth so you can squeeze all the liquid from the flowers.

Put the liquid in a kettle; add 1 small ginger root, the thinly pared peels and juice of 3 organic oranges and 1 organic lemon. Stir in 3 pounds of sugar and allow the liquid to cool until it is barely lukewarm. Spread ½ cake of yeast on a piece of toasted rye bread and float on top. Cover the crock with a cloth and keep it in a warm room for 6 days.

Strain the wine into a gallon jug, corking it loosely with a wad of cotton. Keep in a dark place for 3 weeks, then carefully decant into a bottle and cap or cork tightly. Don’t touch it until Christmas or later.

 

from ‘Stalking the Wild Asparagus’, Euell Gibbons https://amzn.to/2D41e7n

 

 

For a Dandelion Dessert Wine, try this recipe:

 

On a warm, sunny day gather a large bag (a shopping bag) full of fully opened Dandelion flowers.

 

Place into a large pot, pour 4 liters of water over them and add the zest of one organic, untreated lemon, as well as the zest of one organic, untreated orange. Simmer gently for about 20 min. Allow the liquid to cool to body temperature and strain. Dissolve five chunks of fresh yeast in a little warm water and add this to the Dandelion liquid. Add other flavorings according to taste: perhaps an orange, some cloves, cinnamon or ginger…and 2 kilos of sugar (rock sugar or unrefined cane sugar is best).

 

Leave to ferment for about 6 days. Fill into bottles with the kind of stoppers you would use for making elderflower champagne. They need to fit tightly so that there is no danger of explosion. Flip lids, as can be found on old fashioned beer and lemonade bottles work great. Allow the wine to mature for a few weeks until the liquid is crystal clear. Only then yield to the temptation to try it.

 

Adapted from ‘Holunder, Dost und Gänseblümchen’, Heide Haßkerl https://amzn.to/2XC4qkf (German)

 

 

Dandelion Flower Syrup

 

For those who like it sweet, you can try making Dandelion flower syrup:

 

  • 500g Dandelion flower heads
  • 1.5 l Water
  • Unrefined cane sugar

 

Place the flowers into a large saucepan. Pour 1.5l of boiling water over them. Bring to a simmer, then turn off the heat and cover. Leave to infuse for 24 hours. The following day, strain and measure the resulting liquid. Add an equivalent amount of sugar e.g. 1 kg of sugar per 1 l of liquid. Let the sugar dissolve in the liquid as much as possible before returning it to the cooker. Heat the liquid while stirring frequently to avoid the sugar to burn. When all the sugar has dissolved completely fill the syrup into sterilized bottles with a pop-top lid.

 

This recipe can be varied according to taste: try adding a little ginger, orange juice and zest (only organic, untreated) or cinnamon.

Bon appetite!

Dandelion Flowers

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