As the Dandelions are coming into flower in my neck of the woods, I’ve been looking out recipes for Dandelion wine, and here are two recipes for making this herb wine –which is said to taste rather like sherry.

Recipe one: To every gallon of freshly gathered flowers allow 1 gallon of water, half a lemon rind to every gallon  of liquor, 1lb of sugar to every quart, and 1 tablespoonful of yeast. Pour the boiling water on the flowers with the lemon peel and let it stand for two weeks. Then strain off the liquor and add the sugar and a piece of toast with the yeast on it, and let if ferment. Keep the container filled up with water whilst it is working, and when it has finished, bottle it. Cork the bottles and keep in a cold place.

Recipe two: To every quart of blossoms allow: 1 quart of water, a quarter inch of ginger root, 3 cloves and 5 chillies. Boil all the ingredients for half an hour and then strain. Allow 5 ½ lbs of sugar to every 6 quarts of liquid, add the rind of a lemon and the juice, strained, then boil it all up again for half an hour. When lukewarm place yeast in it on a piece of toasted bread and let it ferment for 14 days, then pour into bottles and cork it up. Ready for use in 6 months time.