What so many of us consider weeds were an important plant in early days. While we know that dandelions can be eaten (if for sure, we know they’ve not been sprayed with poison!) what some of you might not know are the many ways they could have been used for!
From jelly to coffee and tea, fritters and salads or soups to wine and even non food things like ointments, dandelions were a practical and easy to find plant on the western frontier, and one that would really be useful in just about any way since the entire dandelion, from flower to stem to leaves to root can be eaten or used.
While doing some research for a book, I discovered that dandelions were likely brought to America by European settlers, who understood their medicinal and nutritional purposes. These flowers and stems provided a lot of needed nutrients, but also could help the liver and digestive system, as well as the skin. Though it doesn’t appear they were ever planted as a crop, the fact that their seeds make it easy for abundant plants to grow, made it one that was easily found.
So, I’ve got an easy and tasty recipe, if you ever get the hankering to try them!
Dandelion Jelly
Ingredients:
- 4 cups water
- 4 cups dandelion flowers
- 2 tablespoons lemon juice
- 1 (1.75 ounce) package powdered fruit pectin
- 1 drop yellow food coloring (optional)
- 4 ½ cups white sugar
Directions:
- Heat water in a large pot until simmering. Add dandelion flowers and simmer for 12 minutes. Strain over a bowl and squeeze out as much liquid as possible. Discard flowers.
- Measure out 3 cups of dandelion-infused water and pour into a large pot. Add lemon juice, pectin, and yellow food coloring and bring to a rolling boil.
- Once at a boil, add sugar. Cook, stirring constantly, about 1 minute. Remove from heat and scrape off foam if any formed. Pour mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Add lids and screw on rings.
- Place a rack in the bottom of a large pot and fill to halfway up pot with water. Add jars, leaving room between. Pour in more boiling water if needed to bring the water to 1 inch or more above the jar tops. Bring to boil and process for 7 minutes.
- Remove jars and place on a cloth-covered surface. Press top of each lid, ensuring that the seal is tight. Let cool 24 hours.
Where I live, Mennonites make dandelion jelly quite often. Have you ever eaten dandelions? I’ve love to know!
Sarah is wife to an amazing teacher and mom to two boys who are growing up just a little too fast. She spends her days working and writing in the Blue Ridge Mountains of Virginia.
I haven’t eaten them. ?
The jelly (at a Mennonite shop) is the most I’ve ever tried!
No, I haven’t eaten them. My mother grew up in a coal mining region of PA; her mom used to serve cooked dandelion greens during the spring (when the leaves were young and tender). Our family uses homeopathic remedies and products that are made from dandelion plants ( the name used for these is Calendula).
I wonder if the leaves being younger made them have less bite?
I have never tried dandelion jelly.
Truthfully, the one I’ve tried (at a Mennonite shop) was not overly flavorful.
I don’t believe I have eaten dandelions.
Other than jelly, me either!
The dandelion jelly sounds good. I have eaten the leaves in a salad.
I bet they blended right in with the other greens!
I have heard dandelions make good jelly although I have never had any. as a youngster on the farm, I often plucked the heads of clover, and it is very sweet. Again, no pesticides were used on the plant before my eating. Thankfully. Our forefathers were very industrious and used most everything for a good purpose. We could certainly learn from them today, if most of us were not so lazy.
Yes! Very little was wasted, something I wish I were better at.
I’m so intrigued by this, Sarah!
It looks pretty when it’s done! The more food coloring, the stronger the color.
I haven’t eaten any. I like the recipe and may have to try it.
If you do, I hope you’ll enjoy it! It’s a conversation piece at a gathering, if nothing else!
No, I have never tried them but I have heard you can eat them. The recipe sounds easy enough. I have to try it.
It’s kind of fun to make jelly from something no one would think about ordinarily!
I have not tried it but would love to. I was aware that dandelions have many uses.
After reading about their medicinal aspects, I’m curious to learn more myself!
A weeding only a plant where it’s not wanted.
They grow so fast, don’t they?
I hate auto correct!
A weed is only a plant located in an unwanted spot.
Yes! And wow, I need to remember that phrase! I love it!
Thanks for all the information about dandelions. I have never eaten any part of them but knew they were edible. I did not know you could make jelly from them and can’t imagine it. Doesn’t sound very flavorful honestly. lol Our honeybees love the blooms though.
I agree on the flavor! This one is mild. I had corncob jelly once, and no flavor! Just sweet from the sugar!
I think I tried some as a child – they were bitter to me. The green parts anyway. I did not know about the medicinal properties though.
I think it’s really neat how many plants we’d have never guessed about have medicinal purposes!
No, I’ve never tried them, but I’ve heard they are edible. Perhaps some day I’ll try them, or talk my daughter into trying them.
Haha! Yes! That’s the way! Have her try first!!
My Granny lived through the depression and used a lot of things including dandelions. The jelly was OK on hot biscuits or cornbread. I didn’t care for the greens, even doused in a bacon vinaigrette dressing.
Our grandparents sure were good at using everything possible! But I’m with you, some things I don’t think I’d get used to or like.
My mom used to cook dandelion greens occasionally, always in the spring when they were young and tender. I have mixed them in with lettuce in green salads. I have also used wild mustard greens and very small lambs quarter leaves. A friend has given me dandelion jelly but I have never made it. I do make violet jelly and it is also made with an infusion made from the blossoms.
And, yes, if you don’t get enough blossoms in the infusion it’s likely to taste more like lemon than the flowers you used.
As a Food Safety and Preservation Information Advisor for Cooperative Extension I want to correct the last bullet in the recipe…..allow the jars to cool before you CHECK the seal by touching the lid. Do not press down on the lids when you take the jars out of the canning water. The lids should seal on their own.
Thank you for the safety add on! I’m not sure I can edit my post, but I will see if I can. That part must not have copied over from my document. Yes, the jars should cool first!
The violet jelly sounds interesting, and pretty! I think I’d like to try that.
Hi , I have never eaten Dandelion jelly. Thank you for sharing about them and for sharing your recipe. Have a great day and a great rest of the week.
I hope you have a good day too!
My mother’s cousin made dandelion wine. I did have a sip, but was about 10 at the time, so really didn’t have much and don’t remember the taste.
Ny husband is always fighting dandelions and it is a losing battle. We got behind in weeding the gardens this year and had a very nice crop of the “dreaded weed.” I have wanted to try fried dandelion root and figured these large plants would be perfect. Imagine my surprise when there was nothing but skinny little roots. I have heard that frying sliced root in butter is rather tasty. The small leaves would have been good for salad, but my husband got to the plants before I could pick them. The jelly sounds like a fun thing to make. I’ll have to try it. He can eat his nemesis on toast in the mornings.
Haha! I love that! He can eat his nemesis! He might like that!
Never heard of Dandelion foods only the flower so no never ate or drank them
Different parts of the flower have a different taste!
Have never eaten a dandelion or dandelion greens, but this jam sounds great. Have made corn cob jelly but that’s it for natural, altho we did “feast” on cattails one time. They taste a little like corn on the cob, altho you have to make sure they aren’t too far gone in fuzz!
I forgot cattails could be eaten. My mouth feels fuzzy at the idea!!