Dandelion Season at Cloverleaf Farm

While most people hate the dreaded dandelion, we seek them out. We love when they grow in our lawn, because this means a treat of dandelion mushrooms for supper. We have also made dandelion wine, dandelion syrup, dandelion jelly, and of course dandelion greens. I even use it as a hair rinse to lighten my hair.
Here are some of our favorite recipes for using dandelions.

Dandelion “Mushrooms”

dandelion flowers rinsed in water but still slightly moist

Dash salt (optional)

Dash garlic powder (optional)

Dash Parmesan cheese
¼ cup flour
¼ cup cornmeal
¼ cup extra virgin olive oil (You may need more as frying goes along)

 

Dredge moist flowers in flour and cornmeal mix.

 Heat olive oil in a heavy frying pan.

Add flowers and fry quickly, turning to brown all sides. Serve hot.

Add low fat butter to taste

Close your eyes and pop one of these crisp goodies into your mouth. Would you believe it was a dandelion and not a fried mushroom?

Dandelion Jelly
1 qt. dandelion flowers
1 qt. water
1 tsp. lemon juice
1 box Sure-Jell

Cook together for 3 minutes the flowers and water.

Strain and save juice.

Follow directions on Sure-Jell box using dandelion water.

Bring to a boil, then add 4 1/2 cups sugar and lemon juice.

Boil until gelled.

Pour into sterilzed jars.

Will last for about 1 year.