DANDELION RECIPES / MEIRA DATIYA Recipe
Dandelion Tea 2 cups of Dandelion blossoms Water Sugar (to taste) Harvest Dandelion tops until you have at least 2 cups worth. Gently rinse and remove the stems and any green. You want to have just the yellow blossoms. Place them into a deep bowl and pour boiling water over top. Strain into a pitcher or tea pot. You can do this up to three times before the blossoms lose their strength. Discard the blossoms and add sugar to taste. Dandelion Syrup 2 cups Concentrated Dandelion Tea. 2 cups Sugar Pectin (optional) Prepare a concentrated dandelion tea. Don’t dilute it too much to preserve the flavour, about 2 cups. Add 2 cups of sugar and wait for it to thicken. *If it doesn’t thicken, you can add a few tablespoons of instant pectin. Follow the directions on the container for preparation. Once everything is mixed, pour into a jar and refrigerate.
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Dandelion Jam: 2-4 cups of Dandelion Tea 4-5 cups of Sugar Pectin 2 tbsp Lemon Juice Prepare your dandelion tea and pour in a pot. Bring it to a boil and pour in the sugar and lemon juice. Follow the directions on the box of pectin for how much you may need to use. The lemon brings up the acidity so the jelly will set. Sautéed Wild Greens:
2-4 cups of Dandelion Blossoms 2 cups of Purple Dead Nettle Leaves 3 tbs Olive Oil Assorted Spices
Rinse your harvest well and remove the stems. Generally, the finished product will taste like sautéed kale due to the texture. However, you can alter the taste if that’s not for you by blending or grinding your herbs with a mortar and pestle. Add your herbs and oil to a pan and saute until dark green. Add your spices and salt. Once finished you can add it to your favorite Italian dish, pasta sauce, or even pizza sauce.
