Voikukista valmistettu hillo maistuu hunajaiselta. Appelsiini ja sitruuna antavat hillolle sopivaa kirpeyttä,…
Voikukkamarmeladi on notkeaa ja ihanan aromaattista. Marmeladi valmistuu simppelisti nuorista kukinnoista. Katso ohje!
Voikukkahillo on kevään työläin tuote, mutta se jos mikä taltioi auringon. Voikukan terälehtien nyppimisessä on työ, mutta lopputulos palkitsee vaivan!
Onko olemassa parempaa kuin pannukakku karamellisoiduilla omenilla? Eipä oikein, mutta rullaamalla pannarin tiukaksi kääretorttuma...
Voikukan terälehdistä hilloa, voikukkahilloa. Kirkkaan keltaista aromaattista vähän epätavallisempaa hilloa. HIllloa viheliäästä rikkaruohosta.
Download this free photo of Flowers Spring Beautiful from Pixabay's vast library of royalty-free stock images, videos and music.
Voikukan terälehdistä hilloa, voikukkahilloa. Kirkkaan keltaista aromaattista vähän epätavallisempaa hilloa. HIllloa viheliäästä rikkaruohosta.
This spring, take advantage of the beautiful yellow blossoms to make dandelion honey butter. Spread on homemade bread, bagels, and muffins!
I have made this jelly for many years. It has a wonderful honey taste and friends and family are always delighted receive it as a gift.—Donna Bohaty, Rockford, Illinois
Foraging for Dandelions is probably the best place to start for a variety of reasons: They are easy to identify and have no poisonous parts or poisonous lookalikes They are plentiful There are loads of different recipes you can use them in I have two recipes for you today – one really easy and one …
This bright green pesto is made with a surprising secret ingredient--dandelion greens!
This week brought more dandelions flowering in the grass. I spent an afternoon picking nice big open blossoms. This is the first step in making Dandelion jelly. I then found a nice spot to watch th…
Adventures of a 21st Century Forager
I love free stuff. Think about everything that’s free to the gardener: rainwater, sun, breeze, soil, seeds, and weeds. We’re so lucky. Even many of the plants thought to be weeds are edible. I weed…
Segur le Chateau sits in a deep valley, on the edge of the L’Auvezere. Approaching the village, from any direction, one drives through fi...
I found Madison Safer, and I really like her obvious love of nature, recipes, observational illustrations, and folkloric, magical illustrations too. Today I share her Dandelion Jelly as I haven't ever made it and I think it sounds interesting. So with spring bounding on into summer as it does (too fast) how about making your self some sunshine jelly.
Dandelion jelly tastes like honey - just ask my son who tasted it and proclaimed the "honey" good! :) It's a fun project and turned out delicious too. (Follow the directions on your pectin if it differs from my directions here. Yours might have slight differences.)
Dandelion Jelly over focaccia There are lots of recipes floating around the internet, and a few available in older cookbooks. This is the exact recipe we used, and it worked for us. Robert picked a bucket of flowers, and we pulled all of the yellow petals out of the flower head. We had to remove the green bits, as they seem to be bitter. Picking the petals is a time-consuming, shoulder-aching, and finger-staining job, but the jelly is so tasty, with a deep floral honey flavor that it is all worth it in the end. This recipe is available in our book, available Spring 2016. http://www.skyhorsepublishing.com/book/?GCOI=60239108626260&
The humble dandelion (Taraxacum officinale) is a naturalized invader from Europe that is found all over North America and Canada in hayfields, pastures, lawns, parks, empty lots and other disturbed areas. It is an herbaceous perennial that grows all of its leaves from a basal rosette. Each leaf stalk has a lighter green midrib, and the leaf is often deeply lobed with tips that point back towards the base of the leaf. Flower stalks are hollow tubes, sometimes smooth and sometimes covered with a fine fuzzy wool. Each flower stalk carries a single composite flower head composed of many ray florets, forming the familiar yellow flower that dots the landscape. Shortly after blooming, often the next day, the white, fluffy head of seeds is formed. Each seed is attached to a pappus of fine hairs that works like a parachute to catch winds and disperse the seeds over wide areas. The taproot of dandelion is fleshy and long, becoming woody with age. It is difficult to eradicate dandelions from a lawn because the taproot is difficult to dig up in one piece, often breaking and still managing to grow back. All parts of dandelion exude a white sap when broken or cut. Dandelion greens are a common food in Italy and France, and we can find them in our local grocery stores alongside the other leafy greens like kale and mustards. There is always a bit of bitterness associated with dandelion greens, but that level of bitterness can vary with climate, time of year, and habitat of the plant. Robert gathers the greens only in the early spring before the dandelions flower, or in the late fall. He gets them from a meadow next to a seasonally flooding river that receives full sun, and quickly boils them to wilt the greens and store them in the freezer for later use, adds them raw to salads, and cooks them in recipes calling for greens. As he will pick about 5 gallons of greens at a time and boil them in a big pot of water, he is then left with a big pot of dandelion tea filled with vitamins, minerals and iron, that he sweetens and chills to drink. When the flowers appear, we pick them in abundance to use the yellow petals in jelly, wine, and added to breads and muffins. Gillian will powder her face with pollen as she munches the flower heads fresh from the field. Robert digs the roots in the autumn to dry slowly in the oven and powder in the coffee grinder, then uses the powder as a coffee substitute. The smell of the roasting roots is similar to chocolate, and the "coffee" is bitter, but really good dressed up with sweetener and cream. Dandelions are versatile, common, and one of our favorite free, organic, and wild foods. In two weeks, we are taking a little road trip to the Dandelion Festival in Ohio. We are looking forward to sampling some dandelion-filled foods, some music, crafts, and fun for kids. We ordered the cookbook that Breitenbach Wine Cellars produces in collaboration with the Festival, and it is filled with fun recipes using the greens, flowers and roots.
