Weed Man Lawn Care of the Twin Cities

Tuesday, December 16, 2014

Fun Facts about the Dandelion: from Dandelion the weed, Dandelion Tattoo, Dandelion in Salad and a Recipe for Dandelion Wine. Thank you from Weed Man of the Twin Cities 651-456-9696

Fun Facts about the Dandelion:

from Dandelion the weed, Dandelion Tattoo, Dandelion in Salad and a Recipe for Dandelion Wine.

Dandelion (Taraxacum officinale)

Thank you from Weed Man of the Twin Cities 651-456-9696

Also known as: blowballs, lion’s tooth, wild endive, and many other names.

♣ Dandelions are most active during cool weather, spring and fall.

♣ They are known for their yellow flowers.

♣ The leaves are large and invasive. Preventing sunlight from reaching turf.

♣ Dandelions can grow and be found in almost any environmental conditions.

Cultural Practices

♣ Dandelions can be removed by hand, but it is important to make sure to remove the entire root. New plants will sprout from root segments.

♣ Utilizing proper fertilization and weed control will help turf out compete dandelions and prevent outbreaks.

♣ Dandelion Tattoo is a very common imagery used on skin throughout the United States.

Fun Facts

♣ Dandelions have been gathered as a food source since prehistory. They are used in salads, sandwiches, grilled, wine or used to make Dandelion Jelly.

♣ Dandelions are one of the ingredients used to make Root Beer.

How to Make Dandelion Wine

Dandelions are in season during the spring and summer months, but they lend themselves deliciously to a beverage you can serve year-round. April and May are the best months to harvest dandelions for the purpose of wine making in the Northern hemisphere.^[1] Try it out, and taste it for yourself.

EditIngredients

1 package (7 g) dried brewing yeast
1/4 cup (60 mL) warm water
2 quarts (230 g) whole dandelion flowers
- Using 2 quarts+ of just the petals can make for a less bitter wine.^[2]
4 quarts water (3.785 L)
1 cup (240 mL) orange juice
3 tablespoons (45 g) fresh lemon juice
3 tablespoons (45 g) fresh lime juice
1/2 teaspoon (1.25 g) powdered ginger
3 tablespoons (18 g) coarsely chopped orange zest; avoid any white pith
1 tablespoon (6 g) coarsely chopped lemon zest; avoid any white pith
6 cups (1200 g) sugar

EditSteps

1
Wash and clean the blossoms well. Think of it as a fruit or vegetable; you don't want bugs or dirt in your food. Remove all green material.
2
Soak flowers for two days.
3
Place the blossoms in the four quarts of water, along with the lime, orange, and lemon juices.
4
Stir in the ginger, cloves, orange peels, lemon peels, and sugar. Bring the mix to a boil for an hour. This creates the 'infusion' that will later become wine after fermentation.
5
Strain through filter papers (coffee filters are recommended). Let the infusion cool down for a while.
6
Stir the yeast in while the infusion is still warm, but below 100 degrees F.
7
Cover it and leave it alone, let it stand overnight.
8
Pour it into bottles, poke a few holes in a balloon and place over the tops of the bottles to create an airlock, to keep out unwanted wild yeasts, and store them in a dark place for at least three weeks so that it can ferment. At this point you now have wine!
9
Rack the wine several times, optionally. Racking means waiting until the wine clears, then siphoning or pouring the liquid into another container, leaving the lees (sediment) at the bottom of the first container.^[3]
10
Cork and store the bottles in a cool place. Allow the wine some time to age. Most recipes recommend waiting at least six months, preferably a year. ^[4]

EditTips

It may take more than three weeks for your wine to ferment if the temperature inside your storage area is cool. But be aware that fermentation at warmer than room temperature may change the taste of the wine, and can lead to higher levels of fusel alcohols, which have been known to contribute to hangovers. Warmer temperatures can cause many other problems like strong yeasty flavors, rancid odors and bacterial contamination. Generally fermentation should be done at room temperature or lower (50-75°F or 10-24°C).
Pasteurization uses 144°F for 22 minutes, or 122°F for 44 minutes to avoid changing character.
This recipe will produce a light wine that mixes well with tossed salad or baked fish. To add body or strength, add a sweetener,raisins, dates, figs, apricots, or rhubarb.^[5]
Pick the flowers right before starting so they're fresh. Midday is when they are fully open.^[6] Alternatively, you can freeze the flowers immediately after harvesting, then pull off the petals right before preparing the wine.^[7]

EditWarnings

Make sure you strain the drink thoroughly to avoid dandelion petals getting into your drink. That could disrupt your enjoyment of the wine.
There is some evidence that dandelions have a diuretic effect and may cause more frequent urination.
Avoid using dandelions that may have been chemically treated. Also, try to stay away from dandelions that have been graced by the presence of dogs, or that grow within 50 feet (15.2 m) of a road.