Dandelions are one of my favorite flowers. They come up early, they bloom all spring and summer long and they don’t care where they grow. They were brought over by European settlers for food and medicine and now people spend hours and tons of money to get rid of them. They are flowers disguised as weeds, and anyone who knows me can probably understand why I like them so much.
With two kids at home I am the recipient of daily dandelion bouquets. Charlotte walks through the door every day with the ones she’s deemed prettiest and hands them to me. Ben will come up to me with a hand behind his back and tell me that he has a surprise for me. He’ll hand his dandelion over with a flourish and wait, expectantly, for me to gush over how it is the most beautiful one I’ve ever seen. I do, and I mean it every time. I can’t bring myself to throw these tokens of love out, so the house is littered with dried blooms. Every so often I gather them up and into the fire they go, votive offerings of love to Hestia.
This spring, as I am working on learning more about the various flora in our yard, I thought I’d try my hand at some herbalism and baking. So this morning I went out with two baskets and foraged the front and back lawns. I’ll only take from my land because I know we don’t spray (much to the annoyance of the neighbors, I’m sure). I thought Ben would love the activity, but he doesn’t like the dew on the grass. He also forbid me from blowing on the white seed heads because then they wouldn’t e beautiful any more.
Even leaving the flowers on the parkway, by the property line and the driveway, as well as leaving plenty for the bees, I filled up the basked in about fifteen minutes. The backyard yielded another basketful and you can hardly tell I was there.
Picking was a pain in the back, but the real work came once I was in the house. I had to wash and then proccess the flowers. Processing them involved snipping off the petals and discarding the leaves and buds. That took the better part of an hour. Most went into a jar to soak for dandelion wine. One and a half cups of petals went into a batter for dandelion muffins.
The muffin recipe is actually for bread and comes from here. I decided on muffins, because why not? And they came out tasty. The dandelions seemed to really only add to the aesthetics. Or it might be that the honey hid any of the natural dandelion taste. Either way, I think the muffins would work for use in pagan rituals, or maybe as an accompaniment to a tea and tarot party (since divination and dandelions are linked in magical herbals).
All in all, I call this my first success in backyard edibles. I’ll have to wait six months to judge how the wine turns out.