Dandelion Recipes Part 3


Dandelion Mustard

Homemade mustard is incredibly easy to make and endless in variations and possibilities.  Making them “wild” involves preparing an herbal vinegar ahead of time, and in the case of Dandelion Mustard, I also use Dandelion Blossom Syrup and fresh greens.

1 cup yellow mustard seeds (whole)
1 1/4 cups Dandelion vinegar
1/2 cup Dandelion Blossom syrup
1 cup pureed fresh Dandelion greens
3 cloves garlic, minced
3/4 tsp salt

1. Soak the mustard seeds in the Dandelion vinegar for several hours or overnight.
2. Add the rest of the ingredients.
3.  Let it all sit together in a covered container for several days to mellow.
4.  Put in small jars (1/4 pints work nicely). 
Note: Mustard keeps well in the fridge for many months or you can can it in a boiling water bath for 10 minutes to seal.

Dandelion Vinaigrette

This recipe involves having some pre-made Dandelion products but it is delicious beyond belief and is guaranteed to convict any skeptic about the culinary virtues of Dandelion.
1 1/2 cup olive oil
3/4 cup Dandelion vinegar
4 cloves garlic
1/2 tsp salt
2 Tbsp Dandelion Mustard (or Dijon)
3 Tbsp Dandelion Blossom syrup
2 cups fresh, chopped Dandelion greens

Whiz everything together in a blender or food processor.

Dandelion Chai  

Chai is a Middle Eastern word that means “tea” but here in America we’ve adapted the term to mean a very spicy tea made with milk and sweetener.

1 cup roasted Dandelion root
6 Tbsp Fennel or Anise seed
36 green Cardamom pods
72 Cloves
6 Cinnamon sticks
2 Tbsp dried Ginger root
1½ tsp black peppercorns
12 Bay leaves

1.  Add 1 Tbsp tea mixture for each cup of water.
2.  Simmer 5 minutes, then let steep for 10 minutes.
3.  Add 1 Tbsp honey or brown sugar (or dandelion syrup) per cup.
4.  Add 2 Tbsp milk or cream per cup.
5.  Gently reheat and serve.

dandelion-843120_640Dandelion Chai 2

This chai is not as spicy as the first recipe but actually has a more ‘chocolatey’ flavor, kind of like an herbal hot chocolate.

2 cups roasted Dandelion root
½ cup Cinnamon bark
½ cup Ginger root
½ cup Cardamom seeds
½ cup Star Anise

1.  Use 3 Tbsp per  2 cups water.  Simmer gently 10 minutes.  
2.  Add 1 cup milk and 1 Tbsp honey and heat through but don’t boil.
Serve hot or iced.

Warm Winter Spice Tea

1 cup roasted Dandelion root
½ cup dried Orange Peel
½  cup Cinnamon bark
¼ cup dried Ginger root
Use 1 Tbsp per cup water.  Simmer gently 10-15 minutes.  Sweeten with honey, if desired.

Roasted Dandelion Root Coffee Ice Cream

Here’s a recipe for the really adventurous from the Herbfarm :
2 ½ cups heavy cream
1 ½ cups half-and-half
1 ¼ cups sugar
5 egg yolks

1.  Grind Roasted Dandelion Roots into a powder using a coffee mill and sifter.
2.   Place cream, half-and-half and sugar in a medium pot (double boiler might be best, or perhaps a crock pot).  Bring it just barely to a simmer, stirring to dissolve the sugar.
3.  Add Roasted Dandelion Root powder.  Maintain heat at a bare simmer, be sure not to boil.
4.  Let the roots steep this way for 45 minutes.
5.  Strain out and discard root material.
6.  Whisk up egg yolks in another pot.  Gradually add the warm Dandelion Root cream.
7.  Heat gently and stir until sauce thickens enough to coat the back of a spoon.
8.  Strain one more time and chill.
9.  Freeze in an ice cream machine according to directions.