Lacto Fermented Dandelion Stems

Powerful Antioxidant

Calms Liver Excess

Aids In Digestion

Jam Packed Nutrients

Bitter & Astringent

Taraxacum

Dandelion is the showy first rays of the spring sun! I’ve met the true spirit of Dandelion in my dreams while sleeping next to freshly picked flowers from my yard. She is the dazzling woman in yellow. She is strong and fierce as a lion. She is fearless. She is the sun, hot sun in lady plant form. Her energy is moving up and out and dazzling. Master of her domain, she will not be out shined. She dances quickly moving outward influencing everything in her vicinity. There is nothing humble about the dandelion spirit. The dandelion takes the spotlight and claims her place as the springtime goddess of beauty.

Bitter & Astrin gent

I’ve enjoyed this drizzled over yogurt & fruit but where it really shines is as a tonic for a heavy or broken heart, sometimes taken liberally by the spoonful. Violets also have a notable respiratory supportive action. Stirred into warm water it can support one in moving through cold & flu with chest congestion.

Not only is every part of a dandelion medicinal, they offer an alluring range of pleasant textures to add to your culinary repertoire. The stems have a nice crunch that I enjoy turning into lacto-pickles & serving alongside anything that would benefit from a pro biotic, salty, tart, gently bitter bite.

Ingredients

Enough dandelion stems to loosely fill the jar of your choice, & by stems I mean the part of the plant that connects the flower to the base of the plant. You could also use the stems of the leaves if you wanted, tho they are not what’s being referred to in this recipe.

Feel free to chop the stems up or leave them whole. Also up to personal choice is removing the flower heads (which I do) tho there is no real reason you need to aside from textural preference.

Enough brine (read salt water) to completely cover the dandelion stems. The ratio of salt to water is in this case: 1 tsp. of salt dissolved in one cup of filtered or spring water Pour brine over the dandelion stems till they are completely covered.

Optional: ½ tsp dried of herbs/spices per cup of fermented stems

Place your counter or in a cupboard out of direct sunlight.