Comments on: Dandelion week. http://crabappleherbs.com/blog/2007/05/06/dandelion-week/ Thu, 28 Aug 2008 00:06:11 +0000 http://wordpress.org/?v=2.1.2 By: Tam http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-3830 Tam Mon, 07 May 2007 00:22:46 +0000 http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-3830 Do you know how to make dandelion syrup? Apparently it's quite common in the Czech Reupublic..... :-) Do you know how to make dandelion syrup? Apparently it’s quite common in the Czech Reupublic….. :-)

]]> By: crabappleherbs http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-3831 crabappleherbs Mon, 07 May 2007 02:56:36 +0000 http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-3831 Hi Tam! Yes, sure, I made a dandelion flower syrup the other day (it was a bit disappointing because the honey I used overpowered the delicate flower flavor). But you can make syrup out of any part of the plant. Do you know what the Czech syrup is like? Is it from leaf, flower, root or a combination? What does it look/taste like? Hi Tam!

Yes, sure, I made a dandelion flower syrup the other day (it was a bit disappointing because the honey I used overpowered the delicate flower flavor). But you can make syrup out of any part of the plant. Do you know what the Czech syrup is like? Is it from leaf, flower, root or a combination? What does it look/taste like?

]]> By: Tam http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-3841 Tam Tue, 08 May 2007 01:02:16 +0000 http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-3841 They make the dandelion syrup from the flowers, boiled in water with sugar and a little bit of lemon. Then the flowers are strained and the remaining liquid is cooked till thick... I'm not sure about the taste, but it has the consistency of honey. They make the dandelion syrup from the flowers, boiled in water with sugar and a little bit of lemon. Then the flowers are strained and the remaining liquid is cooked till thick… I’m not sure about the taste, but it has the consistency of honey.

]]> By: Jan Sensenich http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-3847 Jan Sensenich Tue, 08 May 2007 10:06:40 +0000 http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-3847 Your post got me thinking about my early memories of spring and how tied up with dandelions they are. I remember walking home from school on those first warm days and how apparent dandelions would be - just at the time that the grass is greening up. They would be everywhere announcing with no doubt that spring is here. It also occurred to that dandelions, along with snowstorms are a pretty good indicator of how much child is still in someone. Adults tend to dread them both and children love them both. They are both a sign of nature taking over and saying: Despite your technology and power, today will be WHITE! OR GOLD!. Snow and dandelions like to be everywhere. They don't discriminate. No yard is too small or shabby, no lawn too large or pretentious (unless regularly treated with herbicide). The snowflake and dandelion seed alike will go where they will and and how nice it is when after a long winter of white, the landscape starts screaming yellow and gold again. So do you think the dandelions where intentionally brought over by europeans or do you think some seeds just hitchhiked along with some other crops or seeds? I imagine given its many useful properties, it might have been invited over? Happy Spring! Your post got me thinking about my early memories of spring and how tied up with dandelions they are. I remember walking home from school on those first warm days and how apparent dandelions would be - just at the time that the grass is greening up. They would be everywhere announcing with no doubt that spring is here. It also occurred to that dandelions, along with snowstorms are a pretty good indicator of how much child is still in someone. Adults tend to dread them both and children love them both. They are both a sign of nature taking over and saying: Despite your technology and power, today will be WHITE! OR GOLD!. Snow and dandelions like to be everywhere. They don’t discriminate. No yard is too small or shabby, no lawn too large or pretentious (unless regularly treated with herbicide). The snowflake and dandelion seed alike will go where they will and and how nice it is when after a long winter of white, the landscape starts screaming yellow and gold again.

So do you think the dandelions where intentionally brought over by europeans or do you think some seeds just hitchhiked along with some other crops or seeds? I imagine given its many useful properties, it might have been invited over?

Happy Spring!

]]> By: Heidi (Earthkitten) http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-3864 Heidi (Earthkitten) Thu, 10 May 2007 01:54:17 +0000 http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-3864 I make and use this dandelion blossom syrup you were asking about, Tam....I got the recipe from Susun Weed's 'Healing Wise'. It's AWESOME! I highly recommend making it, if you can find yourself a copy (or it might be on her website somewhere. It's "www.susunweed.com" and I'd put it in the website search engine) It not only looks, and pours like honey, it tastes heavenly! It's a deadringer for honey, if you ask me....and couldn't be easier to make. It has lots of sugar in it, but you use it sparingly anyhow, just as you would honey. I LOVE it spread on toast with butter, and a bit of cinnamon. It's funny, I didn't realize that it was made in that part of the world....how lovely! I just love the look on people's faces when I give them some and they taste it! I make and use this dandelion blossom syrup you were asking about, Tam….I got the recipe from Susun Weed’s ‘Healing Wise’. It’s AWESOME! I highly recommend making it, if you can find yourself a copy (or it might be on her website somewhere. It’s “www.susunweed.com” and I’d put it in the website search engine)
It not only looks, and pours like honey, it tastes heavenly! It’s a deadringer for honey, if you ask me….and couldn’t be easier to make. It has lots of sugar in it, but you use it sparingly anyhow, just as you would honey. I LOVE it spread on toast with butter, and a bit of cinnamon.
It’s funny, I didn’t realize that it was made in that part of the world….how lovely! I just love the look on people’s faces when I give them some and they taste it!

]]> By: crabappleherbs http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-3869 crabappleherbs Thu, 10 May 2007 16:06:58 +0000 http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-3869 I've got a dandelion syrup going as we speak. I'm using <a href="http://www.henriettesherbal.com/blog/?p=499" rel="nofollow">Henriette's method</a>, which seems similar to the other Eastern European recipes, though she recently discovered that you can leave a bit of the green part on the flower without ill effect. (In my last dandelion flower syrup I made the mistake of using honey instead of sugar, which completely obscured the flavor of the dandelions.) Jan, it's hard to know how dandelion traveled -- there are some botanists who think it may have been here before the Europeans, but no one's really sure. Your memories of spring make me think of dandelion flower tincture, which I'll write about in a few days. I’ve got a dandelion syrup going as we speak. I’m using Henriette’s method, which seems similar to the other Eastern European recipes, though she recently discovered that you can leave a bit of the green part on the flower without ill effect. (In my last dandelion flower syrup I made the mistake of using honey instead of sugar, which completely obscured the flavor of the dandelions.)

Jan, it’s hard to know how dandelion traveled — there are some botanists who think it may have been here before the Europeans, but no one’s really sure. Your memories of spring make me think of dandelion flower tincture, which I’ll write about in a few days.

]]> By: Bill Roberts http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-4216 Bill Roberts Sat, 26 May 2007 14:04:18 +0000 http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-4216 I practically grew up on dandelion greens. My Mom always dug them in the spring. She even canned them for winter. BITTER! Lately, when I walk through my yard, I pick a blossom or two, some leaves and perhaps a violet also and munch on them. I figure the bright yellow must indicate a lot of nutrition. I love the thought of wild food. I've got all of Euell Gibbons books. ...Bill I practically grew up on dandelion greens. My Mom always dug them in the spring. She even canned them for winter. BITTER! Lately, when I walk through my yard, I pick a blossom or two, some leaves and perhaps a violet also and munch on them. I figure the bright yellow must indicate a lot of nutrition. I love the thought of wild food. I’ve got all of Euell Gibbons books.
…Bill

]]> By: crabappleherbs http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-4234 crabappleherbs Sat, 26 May 2007 17:34:24 +0000 http://crabappleherbs.com/blog/2007/05/06/dandelion-week/#comment-4234 Hi Bill. Dandelion greens aren't as bitter if you get them in the spring before they bloom or after they're done blooming in the fall. (See the <a href="http://crabappleherbs.com/blog/2007/05/22/dandelion-recipes-italian-style-greens/" rel="nofollow">recipe for Italian-style dandelion greens</a>.) Hi Bill. Dandelion greens aren’t as bitter if you get them in the spring before they bloom or after they’re done blooming in the fall. (See the recipe for Italian-style dandelion greens.)

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