Dandelion wine

Graphic by Nanny Fontanella
(Click for larger version)

Since development began at the end of our road, it’s like hell or New York City (take your pick).

The big trucks start rolling in about 6:30 a.m. and keep coming all day, and the low-flying circling aircraft make conversation difficult and relaxation impossible. No one honks, waves or says hello anymore, not even other residents. In a situation like this, the only way to release aggression is by weeding.

While pulling out volunteers who have made an unwanted appearance over the winter, my thoughts turn to making lemonade from lemons, which doesn’t do the trick because I’m no saint (at least not yet), so my mind centers on the lowly, despised dandelion, whose tenacious and resilient ability to survive can be attested to by the amount of advertisement and money dedicated to its eradication.

Not being a bleeding heart liberal, however, I ruthlessly remove dandelions, taproot and all, from borders and walks. If I’m short of time (always) I merely decapitate them or use a “flame thrower” to shrivel them up. But in my heart, spring is about those bright yellow faces that dot what is left of my lawn, and I’m so busy making wishes blowing on puffballs that I forget the traffic and pollution…sometimes.

The name dandelion exists in every known language. In the 16th century, an Italian physician wrote, “Magicians say that if a person rubs himself with dandelion juice, he will be welcome everywhere and obtain what he wishes.” In western medicine, dandelion is ruled by the sun, and in Ayurvedic medicine, it is ruled by Saturn, which governs bitter and detoxifying herbs.

The use of dandelions as a spring tonic goes back to the dawn of civilization. It heals the liver and gall bladder, and the puffball improves mental health and emotional well-being.

Dandelions grow where the soil contains potassium, magnesium, calcium and sodium. Like earthworms, dandelions bring these nutrients to the surface so other plants can use them. The deep roots also help aerate heavy clay soil and provide channels for water.

Praise of the dandelion would not be complete without the inclusion of dandelion wine. It’s a lot of work to make, but imagine drinking a glass at Thanksgiving.

If you have any questions, suggestions or comments, send them to asknanny@riverreporter.com.

Recipe for dandelion wine Ingredients Three quarts dandelion blossoms One gallon well or spring water Two oranges and one lemon with peel (organic if possible) One pint maple syrup One ounce fresh yeast One pound raisins Instructions Collect fully open blossoms on a sunny day. Remove any green parts—they will impair fermentation. Bring water to a boil, and pour over flowers in a glass, enamel or stainless pot. Cover and let steep for three days. Juice oranges and lemon and reserve the liquid and peel. Add orange and lemon peel to flower mixture. Bring to a boil, let cool and strain. Add maple syrup, orange and lemon juice, raisins and yeast to liquid. Place in a crock with a loose lid to allow fermentation gases to escape. Liquid will bubble (ferment) from two days to a week. When fermentation is complete, strain liquid through cheesecloth and pour into sterilized bottles. Place a deflated balloon over necks of bottles to monitor for further fermentation. When balloon remains deflated for 24 hours, cork and store in a cool, dark place for at least six months before drinking.