>> Dandelion leaves (and cleaned roots if desired)
>> Dandelion flowers if desired
>> Organic apple cider vinegar
Be sure your dandelion leaves are free of dirt, if need be, wash and thoroughly dry. If using roots be sure to scrub the roots clean, thoroughly dry them and then chop into medium-sized pieces.
Place the leaves, flowers and roots into a glass jar so that the jar is about half full. Next, pour in the organic apple cider vinegar until about 1/2 inch from the top. Poke with a skewer (or something similar) to ensure all air has escaped.
Put the lid on. If you are using a mason jar or any other jar with a metal lid be sure to place a layer of parchment or wax paper between the mixture in the jar and the lid. Some mason jar lids contain BPA and this is not safe. Also, the acid from the vinegar may interact with the lid.
Label the jar with the contents and date.
Store the jar in a cool, dark location for 6 weeks. Shake around every couple of days. It can be left longer for a stronger flavour if desired.
Strain and return the liquid 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.