The green leaves have a milky sap that will ruin the taste of dandelion wine, and a good batch only uses the petals. It’s in splitting apart the dandelions and removing the green leaves from each blossom. The real work in making dandelion wine is not collecting the dandelions. That little neighbor girl is a teenager now, and I have my own daughter to lend a hand. She picked enough dandelions for a 5-gallon batch in about an hour.Īfter that, every time I saw her for the rest of the summer she would bring me dandelions. The first time we made dandelion mead, a type of dandelion honey wine, I enlisted the help of a 4-year-old neighbor girl.
He paid her by the paper sack full and she was happy to do it. The author of Backyard Medicine talks about how her very first job as a child was collecting dandelions for her neighbor’s dandelion wine. It takes quite a few dandelions to make wine, so it’s best to enlist the help of as many small children as possible. Sweet, floral and with subtle notes of honey, dandelion wine is tasty enough to bring out the forager in anyone.
Dandelion wine captures the essence of summer.
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