This is the prime time for dandelions in my neck of the woods. The glorious yellow fields of this pest of a flower look lovely, stretching out like a bright carpet across the landscape, creating a vivid contrast against the greens of the grass and the browns of the earth. This weed is lovely in its brightness, with its unapologetic splendor. I took these yesterday, reveling in the beauty of the fields and the soft, fluffy clouds drifting lazily above, where the sun peeked through to illuminate the landscape. However, towards the end of the day, the clouds turned dark, gathering together ominously and giving us a pour of rain that was both refreshing and needed. The scent of the air after the rain was so fresh and lovely, invigorating my senses.
The seeds, delicate and fluffy, are a great macro photography subject, exploding into the air with just a gentle breath, scattering like tiny parachutes on the wind.
My old neighbor, by old I mean she used to be my neighbor and well she was on the older side; I was in my late forties and she in her late eighties, told me she used to make wine out of dandelions, a unique blend that captivated and surprised many. She said she would give me the recipe, but I never did actually get it, although it came up many times during our conversations, often reminiscing about the joy ipicking the dandelions. She was a lovely lady, always positive, her laughter , and her stories rich with wisdom about foraging, gardening, and the simple pleasures found in nature.
Dandelions can be made into wine, offering a refreshing and unique beverage. This traditional recipe is perfect for beginners looking to try something new for spring or summer meals. While many see dandelions as weeds, wine enthusiasts view them as ingredients. Dandelion wine is gaining popularity among DIY winemakers, featuring a light and citrusy flavor.
I googled this recipe
Dandelion Wine
Yields approx. 4 liters
Ingredients:
• 3 liters of dandelion petals (only the yellow parts)
• 4 liters of water
• 1.5–2 kg of sugar (adjust to taste)
• 2 organic lemons (juice + zest)
• 1 orange (optional – for rounder flavor)
• 1 tsp freshly grated ginger (optional)
• 1 packet wine yeast
• Optional: 1 tsp yeast nutrient
Instructions:
- Pick & prepare:
Pick dandelions on a sunny day when they are fully open. Use only the yellow petals – the green parts can make the wine bitter. - Pre-fermentation:
Boil the water and pour it over the petals in a large pot or fermentation bucket. Cover and let sit for 2 days, stirring occasionally. - Strain & flavor:
Strain out the petals. Gently heat the liquid with the sugar, lemon juice + zest, optional orange and ginger. Stir until the sugar dissolves. Let cool to room temperature. - Fermentation:
Add the wine yeast (and optional yeast nutrient) to the cooled liquid. Pour into a fermentation vessel with an airlock. Let ferment in a cool, dark place for 2–4 weeks. - Bottling & aging:
When fermentation is complete, transfer to clean bottles. Age for at least 3–6 months. The wine only improves over time!
Ritva Sillanmäki Photography 