I've been so busy picking, drying, freezing, taking care of the garden and keeping the lawn mowers at bay so I can keep harvesting dandelions and plantain, that I have had little time for posting this week!
This is a head's up: summer is on the down side. Yes, I know, you don't want to hear that. But it's the sad truth, and we need to make like squirrels and get our winter stores in hand.
I have found that my body seems to have a real affinity for dandelions, so I have focused this week on making sure I have them all winter. Here are a couple of methods.
1. FREEZE THEM. I put freshly picked dandy leaves on cookie pans, loosely piled about 2-3 leaves deep, and flash freeze them (that means about an hour in the freezer). Take them out, package in LABELED quart freezer bags, and pop them back into the freezer. I will be using these in green smoothies, in blended soups, and NOT for fresh salads.
2. DRY THEM. I have kept both the dehydrators running continuously, drying dandelion leaves. They will be used in teas, infusions, and whatever else I can think of.
3. DANDELION VINEGAR. This was covered previously, but a quick recap - pack dandelion leaves, well chopped (food processor!) into a quart jar. Cover with apple cider vinegar, using a bamboo skewer or chopstick to poke them into submission as the jar fills. Cover the jar with a piece of waxed paper, then a lid and ring or solid lid. This vinegar potion will be used as a tonic, by taking a couple tablespoons a day in water, or as part of salad dressings, mixed with some flavorful olive or walnut or avocado oil.
My dandelion stash is growing daily. I'm feeling very "squirrely".
This is a head's up: summer is on the down side. Yes, I know, you don't want to hear that. But it's the sad truth, and we need to make like squirrels and get our winter stores in hand.
I have found that my body seems to have a real affinity for dandelions, so I have focused this week on making sure I have them all winter. Here are a couple of methods.
1. FREEZE THEM. I put freshly picked dandy leaves on cookie pans, loosely piled about 2-3 leaves deep, and flash freeze them (that means about an hour in the freezer). Take them out, package in LABELED quart freezer bags, and pop them back into the freezer. I will be using these in green smoothies, in blended soups, and NOT for fresh salads.
2. DRY THEM. I have kept both the dehydrators running continuously, drying dandelion leaves. They will be used in teas, infusions, and whatever else I can think of.
3. DANDELION VINEGAR. This was covered previously, but a quick recap - pack dandelion leaves, well chopped (food processor!) into a quart jar. Cover with apple cider vinegar, using a bamboo skewer or chopstick to poke them into submission as the jar fills. Cover the jar with a piece of waxed paper, then a lid and ring or solid lid. This vinegar potion will be used as a tonic, by taking a couple tablespoons a day in water, or as part of salad dressings, mixed with some flavorful olive or walnut or avocado oil.
My dandelion stash is growing daily. I'm feeling very "squirrely".
