Fermented Dandelions

The healing ways of dandelion spread as quickly as its seeds parachute in the wind.

In Victorian Flower language, Dandelion symbolizes Love. It has also symbolized wishes, welcome, faithfulness and divination, grief and bitterness, and the sun. To learn more about the folklore surrounding dandelions click here.

Nowadays, a lot of people dislike dandelions taking over their lawns and will do whatever they can to rid the grass of them. But up until about the 1800’s, people would pull the grass out of their lawns to actually make more room for dandelions and other useful weeds, like chickweed, chamomile and mulva.

Its tooth-shaped leaves are rich in minerals like magnesium, copper, folate, calcium, potassium, manganese, and iron. It is jam-packed with Vitamin A, E, K, B6, B2, B1, and C. The leaves are bitter, and the intensity increases over the summer. If you start now, you will become more tolerant to this bitterness as the summer progresses. Bitter flavors are great for digestion and curbing sugar cravings. Eating more dandelion can be as simple as sprinkling a handful of chopped leaves into your next salad. The greens aren’t bitter if you pull them before the buds bloom. A good way of enjoying dandelions all year is too ferment them.

Probiotic Rich Fermented Dandelion Stem or Caper

  • Dandelion Stems or closed Dandelion heads (pick in the morning)
  • 1 mason jar
  • Red chilli flakes
  • Garlic cloves
  • Lemon
  • Sea Salt

Chop off the big stems at the bottom of the leaves, cut into chunks. If using flowers wash and dry. (Tip don’t mix the two as they ferment differently).In the mason jar put 1 garlic clove, a pinch of red chilli flakes, 1/2 a lemon and squeeze the juice in and add the unsqueezed 1/2 in the jar. Fill the jr with stems packed tightly.Dissolve 2 tbs of sea salt in a small amount of hot water. And then add that to a jug of cold water pour it over the stems into the jars until the stems are covered. You can then cover it with a cloth and rubber band, a lid.

Ferment for about two weeks. You could let yours go longer it you like. The best way to know if you want to stop a ferment is to open the jar and taste it every few days while it ferments. This way you can see the flavour develop and make it how you like it best.


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