by Kyle Wagenblast, Executive Chef
It’s that time of year again where, whether you love them or hate them, the dandelions are out in full force. When they start lining up for Mount Julian, we start lining up our pots!
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Dandelions are one of the first plants to really green up in the spring. They are also one of a few plants that are entirely edible from the flower down to the root. Typically we pluck the leaves and, yes, we have all had dandelion in salad. Boring!
So, what else can we do with this plant? The roots are often dried and used to make a coffee or herbal tea. The leaves, when young, are tender and great for salad, but another idea is to add them to a soup.
And last, but certainly not least, the flower! Vibrant yellow in colour, full of nectar, and essential for our bees. The flower is also the most fun to play with because there is so much you can do. You can fry them in butter, make fritters with them, dandelion wine is a popular choice, or you can even make beer. Today, we are going to make some Dandelion Marmalade!
Dandelion Marmalade Recipe
4 cups water
4 cups dandelion flowers, yellow and white part only (I picked 7 cups roughly to achieve this)
¼ cup plus 1 ½ teaspoons of pectin (about half a pouch)
4 ½ cups granulated sugar
2 tbsp lemon juice
- Bring water and dandelions to a boil, reduce heat and simmer for 3 minutes. Remove from heat and let sit for 10 minutes.
- Strain liquid through a fine mesh strainer; you should get 3 cups – if not, add a little water.
- Combine pectin and ½ cup of sugar in a small mixing bowl and set aside.
- Bring dandelion water and remaining ingredients to a boil. Slowly add pectin mixture, stirring constantly and boil for 1 minute.
- Skim any foam that may have formed and store in air tight containers.
- Refrigerate till set, about 4 hours.
Note: The shelf life on this should be at least 2 weeks if heat sealed even longer.
Our restaurants serve food made with fresh, foraged, and locally farmed ingredients, all part of our Whole Hog food philosophy.