Don't Step on the Dandelions! Steep them Instead!

This weekend was a backbreaking one. Jim and I moved 2000 pounds of field stone to its new home behind the house, where we lay each, one by one, as if piecing together a large puzzle. We made serious progress and our stone patio is nearing completion. Our final step will be to fill in the crevices with pea gravel which will allow the stones to shift and move. When it comes to landscaping, I prefer a more natural approach.  Given a choice, I'll lean towards a field of wildflowers rather than a well-manicured bed every time. For certain, laying stone is a laborious effort, but wonderfully satisfying. If my back recovers from this job, there may be more stone projects in our future.

 As you may recall from my blog last week, I was inspired by a sole dandelion in the flower bed.  I watched them pop up all over the lawn this week and was eager to harvest some before the first mow of the season. I know they will return, but I can't explain the sweetness of firsts when it comes to harvests. So, after moving stone, I headed into the yard for a slightly less backbreaking task of picking dandelions. 

I'm not an expert by any means on dandelions. I have read and learned a bit about them though, and have learned that the bitter leaves are rich in vitamins A, E, K, B1, B2, B6 and C. They are also mineral-rich in substances such as magnesium, iron, copper and folate. The dandelion root can be used to make tea. Dandelion greens can be harvested and tossed into a salad or quickly sautéed. The pods can be pickled and resemble capers. Flowers can be used for jelly, syrup, wine and a long list of other edibles.

Last spring, I made jelly. I was so impressed with the golden color and sweetness that resembled honey, that I decided to make more this weekend.

If you want to give it a try, be sure that you are familiar with where you pick your dandelions and that the area has not been treated with pesticides. This recipe yields approximately five half-pint jars.

Gather the flowers, not the stems. With kitchen scissors, cut close to the base, and release the petals into a bowl. Measure out two cups of petals and add 4 cups of boiling water to the bowl. This is dandelion tea. Let cool to room temperature and then refrigerate overnight to allow the dandelion flowers to steep. 

Strain tea using a cheesecloth or tea strainer, and discard the spent flowers. The liquid will appear a bit grass-like in color, but no worries! 

Measure out 3 1/2 to 4 cups of liquid and pour it into a large pot. Add 2 tablespoons of lemon juice and one  pouch of powdered pectin. Bring to a boil. 

Then, add 4 cups of sugar. Stir well and return to a boil. Boil the jelly for 1 to 2 minutes and remove from the heat. Pour the jelly into hot canning jars, leaving 1/4 inch of head space.

Place the jars in a water bath canner and process for 10 minutes. Remove the jars from the canner and place on a towel. Allow them to sit undisturbed for 24 hours to let the seal harden.

A yellowish-green dandelion tea has been transformed into a sweet, honey-like jelly perfect for toast in the morning or divine on crusty bread with goat cheese and cracked pepper. Enjoy!