Julia Moskin The Guardian: It's springtime, which means you'll be wanting a good recipe for dandelion wine. — Eric Asimov Saveur: … And, in the same issue, Jonathan Gold on the magnetic pull of Lotus of Siam, where he experienced “the best Thai meal
The Peeps person has decided that she will mow the lawn a bit less this year, having come across Internet directions for homemade dandelion wine. –The Cadbury Egg person considers herself an artist at heart, and like Monet, she finds the spring to be
Dandelions can be eaten raw in salads or sautéed or steamed. The roots can be dried and ground and used as a coffee substitute. There are recipes out there for salted and cured dandelion leaves, dandelion jam and, of course, dandelion wine.
from Dandelion Wine, by Ray Bradbury: She was a woman with a broom or a dustpan or a washrag or a mixing spoon in her hand. You saw her cutting piecrust in the morning, humming to it, or you saw her setting out the
Dandelion Wine. The humble and under appreciated dandelion has medical and culinary uses, foremost among which is flavoring a fine country wine. Read on about the process, history and recipes here on The Guardian.