RECIPES
For roots, a decoction
Take a handful of dried roots and place it in one quart of water in a small pot. Gently simmer for 20 minutes. Strain and enjoy.
For leaves, an infusion
Take a handful of herb and place it in a 1-quart jar. Pour boiling water over the herbs, cover, and let steep overnight (or at least 20 minutes). In the morning, strain the herbs and compost them. This is the way I make most leaf and flower infusions.
Dandelion Greens with Double Garlic
from How to Cook Everything, by Mark Bittman
Makes: 4 servings; Time: 15 minutes
The first measure of garlic mellows as it cooks with the greens; it’s the second that adds a real kick. Substitute minced ginger for the second addition of garlic if you like.
1/4 cup extra virgin olive oil
1/4 cup thinly sliced garlic (5 or 6 cloves), plus
1 teaspoon minced garlic, or more to taste
1/2 teaspoon hot red pepper flakes, or to taste
Salt and freshly ground black pepper
1 pound dandelion greens with stems, well washed and roughly chopped
1/2 cup chicken, beef, or vegetable stock
Lemon wedges for serving
1. Put the olive oil in a large, deep saucepan with a lid over medium-high heat. When hot, add the sliced garlic, pepper flakes, and some salt and black pepper and cook for about 1 minute.
2. Add the greens and stock. Cover and cook until the greens are wilted and just tender but still a little firm, about 5 minutes.
3. Uncover the pan and continue to cook, stirring, until the liquid has all but evaporated and the greens are quite tender, at least 5 minutes more. Taste for seasoning and add red or black pepper and salt as needed; add the minced garlic, cook for 1 minute more, and serve hot, warm, or at room temperature, with lemon wedges.
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Dandelion Blossom (Fridge) Jelly
from Martha Stewart
4 cups water
4 cups dandelion blossoms (yellow and white parts only)
1/4 cup plus 1 1/2 teaspoons ( 1/2 package) powdered pectin
4 1/2 cups granulated sugar
2 tablespoons fresh lemon juice
Bring water and dandelion blossoms to a boil in a medium saucepan. Reduce heat to medium, and simmer for 3 minutes. Remove from heat, and let stand for 10 minutes. Strain through a fine sieve into a measuring cup, pressing solids. Discard blossoms. (You should have 3 cups of liquid; add water if necessary.)
Combine pectin and 1/2 cup sugar in a small bowl. Bring dandelion liquid and remaining 4 cups sugar to a boil, stirring constantly to dissolve sugar. Add the pectin mixture, stirring constantly to dissolve pectin and sugar. Add lemon juice, and boil for 1 minute. Skim foam from the surface. Let cool slightly. Pour mixture into an airtight container. Cover with a lid. Refrigerate until set, about 4 hours. Jelly can be refrigerated in the airtight container for up to 2 weeks.
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Dandelion Blossom Oil
For topical use only.
Fill a small jar with dandelion blossoms (just blossoms, no stems). Cover blossoms completely with olive or sesame oil, filling the jar to the top. I like to cover the jar with some muslin or cheesecloth and if it’s a mason jar, just use the ring to close it (or a rubber band). This way the moisture from the blossom can escape, preventing mold from forming in the oil. After 2 to 4 weeks, strain out the blossoms. Use as is or make a salve by melting beeswax (1 part beeswax to 4 parts oil) and mixing in oil over a low heat. Pour into jars or tins.
