Article content
Dandelion contains many important vitamins and minerals, for example vitamin B6, thiamine, riboflavin, vitamin C, iron, calcium, potassium, zinc, magnesium and folic acid.
It acts as a diuretic, which is good for the kidneys, supports bile excretion, liver detoxification, lowers blood cholesterol and helps with allergies.
Many of you surely know recipes for dandelion tea, syrup or the popular honey. However, we will also advise you on an exceptional recipe for dandelion wine in two variants, which lowers high blood pressure, has a beneficial effect on the pancreas and helps with digestive problems.
Elixir of health with the scent of spring
This is how our ancestors knew dandelion wine. This wine from yellow flowers supports digestion, helps with pancreatic problems and stomach colics. Some people even attributed magical effects to it. In any case, it is a fragrant homemade drink that hides the power of yellow flowers and a few sips will surely lift your mood and benefit your health. And don’t forget that dandelion is an elixir of beauty and youth, so remember to offer some to your other half too — they will certainly enjoy the effect. However, don’t overdo it with the wine; we recommend 100 – maximum 150 ml of dandelion wine per day, ideally before meals.
Basic recipe
We need:
- A container with a volume of 1.5 l filled with blooming dandelion heads
- 4 l of water
- 2 oranges
- 1.25 kg of sugar
- 15 g of yeast
- 2 lemons
- a 5-liter container
- an airlock (fermentation stopper)
Procedure:
Place the cleaned dandelion flowers without stems (without rinsing them with water) into a pot and add thoroughly washed lemons and oranges sliced into rounds (with peel). Then pour 4 l of hot water over the contents of the pot, cover with a lid and let steep for 1 day.
Pour the dandelion infusion through a fine cloth into the prepared 5-liter container, add the sugar and stir. Crumble the yeast on top — it is necessary for the fermentation process.
Close the container with an airlock and let it ferment for approximately 3 months. The wine is ready when the liquid clears and the sediment settles to the bottom. Then it is good to decant the clear wine into another vessel. Store in a cool place.
Dandelion wine for digestion and pancreatic problems
It helps with digestive problems, with the stomach, the pancreas, gallbladder and intestinal colics. We take it just before meals in doses of 50 to 100 milliliters. During attacks it is advisable to divide smaller doses into several throughout the day. We need dandelion root, preferably fresh, but it can also be dried (in which case use more), and a liter of white wine. Six to eight pieces (depending on size) of well-washed and finely grated dandelion root are poured over with wine and left to macerate for 14 days. Then strain and store in a dark and cool place.
Dandelion wine for blood cleansing and high blood pressure
From 2 liters of dandelion flowers, 2 liters of water, 1 lemon, the peel of 1 orange, 1 kg of sugar, 2.5 cm of ginger root, 1/2 teaspoon of brewer’s yeast and half a slice of rye bread you will prepare a wine that will support metabolism, cleanse the blood and lower blood pressure.
Preparation: Bring the water to a boil and pour it over the petals that you have put into an enamel pot. Then cover the pot with a cloth and let it sit for 3 days, stirring occasionally. After 3 days, pour the water into another pot and add the sugar, the sliced peel from the washed orange, the washed lemon sliced into rounds and the ginger. Boil everything together for half an hour. Strain the boiled liquid, cool it and into the cooled liquid add the yeast spread on the bread and let it stand for 2 days. Filter and put into a cask (demijohn) and close it. Let the wine mature for two months and then siphon it into bottles, which you seal with corks.
