It seems today that the common dandelion doesn't get the respect that it deserves. Sure, it's a weed... a really persistent weed... but there are a variety of uses for the dandelion that most people never even stop to realize. Dandelion leaves can make a great addition to salads or be boiled and served like spinach, and the roots can be ground for use as a coffee substitute. The stems can even be used as a treatment for an upset stomach (not to mention that the plant was once used by the Chinese as a treatment for breast cancer.) The Russian dandelion is even used in the production of rubber. Perhaps one of the greatest uses of dandelions, however, is the making of dandelion wine... an act that has served as a summertime tradition for hundreds of years.

The History of Dandelion Wine

Long before it was a book by Ray Bradbury, dandelion wine was popular across most of Europe. The Europeans often believed that the making of the wine was a magical process, and that the fae (also known as faeries or fairies) helped the process along. After all, they were starting with bitter dandelions and ending up with sweet wine... how can there not be magic involved?

Often, families would get together to collect the dandelions to make their wine with during the late spring or early summer, and would work diligently to collect all that they could for a good batch of wine by fall. The wine made in early summer would age for several months, and then would be opened toward the end of fall and the beginning of winter. Enough wine was usually made to last well beyond the winter, so that by the time that it was gone the next batch was well underway.

Modern Dandelion Traditions

These days, it seems like a lot less faerie magic is used in the making of dandelion wine... a shame, really, but with faerie magic so hard to come by it doesn't really come as a big surprise. Dandelion wine is still alive and well, though; people still enjoy the sweet taste that's just a little bit different than the other wines out there. Of course, there are other uses of the dandelion that are common these days as well... there are dandelion recipe books, dandelion cook-offs, and dandelion festivals (which no doubt feature some dandelion wine somewhere in the mix.)

With winemaking evolved at its current state, it's no wonder that there's a grassroots fondness for dandelion wine. It's easy to make, so even those home winemakers who don't have the time or money to spend on making more elaborate wines can enjoy it. The taste is still sweet and delightful, pleasing the palate and offering an alternative to the sometimes-harsh grape and fruit wines that are more plentiful. One of the biggest appeals, however, may simply be that dandelion wine is a tradition handed down to us from our ancestors... hundreds of years or more can vanish in a single sip, bringing you together by a common activity with those who came and went before.

From Flower to Wine

The key to making dandelion wine is in the flowers. You'll need only the flowering top of the plant, before it wilts and turns into the white puffball that everyone knows and gardeners hate... and you'll need a lot of them. Select the largest flowers that you can, checking to make sure that there aren't any small bugs crawling around in the middle of the petals. Make sure that you get your dandelions from an area that hasn't been treated with any sort of chemical herbicide or pesticide, and place them in a large pot or container with a lid. You'll need the dandelion equivalent of a gallon, so make sure that you have enough dandelions before you start picking... they won't last long before they start to close up and wilt.

Once you've got your gallon of dandelion flowers, it's time to add some water. Boil a gallon of water, and pour it over the flowers; the heat of the water will leech out the flavor and color of the flowers, creating the base for your wine. Cover the pot or container, and leave it alone for two or three days. Stir the dandelion water occasionally, but resist the temptation to start in on the next step after only a day has passed... after all, the finished product will have to age for six months to a year. Waiting two or three days will be easy.

After the few days that it takes for the dandelions to bleed out has passed, it's time to get started on your wine. Strain the liquid to remove the solid dandelion flowers, and place it in a pan over a burner. Add three pounds of sugar, a section each of orange and lemon peels, and a bruised ginger root. Bring the mixture to a boil, and allow it to boil for around 30 minutes. Once you've finished boiling it, set the mixture aside and allow it time to cool. (Use a cooking thermometer to keep track of the temperature... you'll want it to get down to around 110 degrees before you do anything else with it.)

When the mixture that is effectively dandelion soup has cooled sufficiently, it's time to start fermenting it. Use a piece of dry wheat toast and sprinkle some yeast on it; wine or mead yeast would be preferred, but breadmaking yeast will also work. Place the piece of toast in the pot, and cover it... leave it alone for two days. (Don't even stir it.) After the two days have passed, strain the liquid off again and place it in bottles or casks. Put it in a cool place where it can sit undisturbed for at least six months (though a year is fine if you can wait that long). If you end up with more than you think you might drink, don't worry about it; if properly kept, wine only gets better with age.