>> Large jar with lid
>> As many dandelion leaves (and roots if desired) that will fit into the jar
>> Organic cider vinegar
Thoroughly wash and dry the dandelion leaves. If using roots as well then scrub the roots clean, then chop into medium-sized pieces.
Stuff the jar with as much dandelion as you can. Next, pour the organic cider vinegar into the jar until dandelions are covered. Poke with a skewer (or something similar) to ensure all air has escaped.
Put lid on. If you are using a mason jar or any other jar with a metal lid be sure to place a layer of thick plastic between the mixture in the jar and the lid. (The acid from the vinegar will cause a metal lid to rust.)
Store the jar in a cool, dark location for 6 weeks. It can be left longer for a stronger flavour if desired. Strain and return into jar.
Wild Edibles in Recipe: Dandelion
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Vinegars and Oils
EdibleWildFood.com is informational in nature. While we strive to be 100% accurate, it is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects.
We are not health professionals, medical doctors, nor are we nutritionists. It is up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed in this web site. Please click here for more information.