Dandelion wine has a taste suggestive of sherry and a reputation as an excellent tonic for the blood. Make it as you would any folk wine. To improve the flavor, add ginger, sliced lemon, and orange rind. Use 1gallon of boiling water and 3.5 pounds of sugar to each gallon of flowers.
Add a wine yeast for best results. In many parts of the world, dandelion roots are roasted as a coffee substitute or as an addition to hot chocolate. Dandelion coffee is prepared from Autumn roots that have been thoroughly cleaned, dried by artificial heat, roasted until they are the color of coffee, and then ground for use. You can mix roasted dandelion root with coffee much as chicory root is. Young, tender dandelion leaves, called greens,taste a lot like chicory.
They are use in salads, and older leaves are steamed or sauteed like spinach. The bright yellow flowers can be minced and added to butters and spreads for color. The flowers are also used as garnishes and to lend color to herb vinegars. (Available commercially ; Dried root.)
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