Dandelions, though often an unwelcome part of spring, were often put to good use by Amish families. The tender little leaves made an interesting salad, and the blossoms when battered and deep fried made tasty little treats for a springtime dinner.
In some communities dandelions were welcomed and put to use by making dandelion wine.
Wine of any type was forbidden in the community we lived in, but when looking at some Amish community recipe books I found the more conservative communities always have a section of homemade wine recipes.
Including this one:
8 cups dandelion blossoms
1 gallon boiling water
1 Tbsp yeast
5 lb sugar
3 oranges, sliced
3 lemons, sliced
In a large bowl, preferably glass, or a crock, pour boiling water over dandelion blossoms. Let set for three days, stirring every day. Strain at the end of the third day. To the stained liquid add oranges, lemons, yeast, and sugar. Let set three more days, stirring every day. Strain, place in crock and let set at room temperature for four weeks. Bottle and cap.
I have never tried it, don't really have an interest to, but if anyone else does will you let me know how it is?