This is dandelion season.
Just about now there’s an explosion of yellow flowers everywhere you look. But don’t be in too much of a rush to cut them. They’re an important early source of nectar for bumble bees - and let’s face it, they need all the help they can get right now. But in some places there are so many, you wouldn’t notice a bucket picked to make a very interesting springtime country wine. And ready just in time for a late summer evening chill-out. Here’s an excellent article and easy recipe from the Guardian. https://www.theguardian.com/lifeandstyle/wordofmouth/2012/apr/04/how-to-make-dandelion-wine BTW you don’t need glass demijohns - you can recycle gallon mineral water containers and drill a hole in the lid if you know someone that uses them. You can make this recipe anytime, but spring dandelions are the best.
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