Infuse Prompts – Infuse
Like many gardeners, I have long thought disdainfully at the Dandelions creeping through gaps in the pavement, through pots of blooms and pretty much anywhere they can get. There seems to be an endless quest to rid gardens of these bright and cheerful plants and many resort to harsh chemicals to do just that. But last summer I made a discovery about this wonderful weed. It is amazing, that something which has been considered bothersome is in fact packed with nutrition and healing properties. So I thought in my quest for better natural remedies and health, that I would give it a try. I had nothing to lose.
I made some oil which I thought might help with arthritis pain. It is also good for aching muscles as well I have found out and has a slightly warming sensation on the skin. It is olive oil infused with dandelion and smells rather nice. It is also a pretty good skin conditioner so even if it didn’t work I would still use it. But to my surprise it did. So I made some more and gave them away in bottles as Christmas gifts. As I patiently wait for more dandelions to bloom again this year I’m finding out just how useful they can be. Since the oil has only two ingredients, it would also serve as a dressing oil for salad so is multi purpose.
I rather wish I had the means to store them up on the hill and can only look forward to the day when I will be able to. I fully intend to make use of natures bounty when we spend more time there. Whatever the season there is always something I try to bring back when we return South, it makes me a little less homesick.
Meanwhile I exhausted the southern lawn of dandelions right up until the end of November and gathered a stock of them picking them every other day since the Summer. I was interested to learn that if you dry them, they continue to open and you end up with the pretty seed heads or “clocks” even when they are no longer attached to the plants. This also happens whilst they are in oil. It doesn’t matter, I dried them anyway and now have them in jars. I was also pleased to note that since the winter had been fairly mild, at least up until recently here in the South, they continued to grow and flower.
I am now looking at the many benefits of this herb both topically and it’s culinary uses. Salad leaves are popular and I did incorporate them with spinach but my partner wasn’t keen on the more bitter taste. Using the roots for tea is another use but I have not perfected the knack of drying the roots out properly yet without moisture getting in, I will however work on this again this year having just discovered that I also love the taste of a Dandelion Latte.
So as the new spring Dandelions are poking through the as yet unmown lawn, I have left these as Bee food, as it is their first readily accessible nutrition. But since the lawn is due for a mow any day now, I will have to get out there and start collecting them as it would be a shame for them to go to waste. Meanwhile I have cultivated areas of the garden, where they steadily growing undisturbed in pots for the Bees and I to share so they won’t go hungry.
To make your own Infused Dandelion Oil.
Rinse Dandelion flowers collected from a safe source (free from pesticides) in water and leave them to dry naturally in a warm place. This can take a couple of days.
Use a Clean Screw Top Jar and put the dried dandelions in, cover with Olive Oil and fill to almost the top of the jar.
Screw the lid firmly, shake gently and leave on a sunny windowsill for minimum of 2 weeks, tipping the jar to rotate daily. The mixture will be golden in colour.
After 2 weeks, (or more) drain the oil into suitable containers for intended use and discard the preserved flowers, or use them in cooking. It will last for a good six months if kept in a cool dark place.
Since this oil only contains two all natural ingredients it can be used for both topical or culinary uses.
Photos by Unknown artists.