dandelion world
posted by Rosie @ 14:51
knittingyogurt 1
wading through the treacle of life with 3 young children, one teenager, and the rest... (The blog formerly known as knittingyogurt)
my other blogs
blogs
- the woodland path
- sometimes its peaceful
- changingchopsticks
- happy at home
- dottyspots
- giraffes can dance
- making it up
- just another morning here
- I went for a walk with Fugs, to clear my head and ...
- May Day
- Maypole Dancing
- There is a massive wasp
- Resurgence: Contents Issue 229
- The woodpecker appeared this morning, making its u...
- Capes and crowns
- King Alfred (he ran straight to the mirror!)
- I made some dressing-up clothes today, supposedly ...
- On Monday we did the library-park dash- before sch...
links
Previous Posts
8 Comments:
Mmmm..... dandelion coffee! ;)
It is nice when its not cold. this is the first time we've been out without coats this year.
How do you make dandilion coffee Gill?
Just dig up some dandelions, wash the roots (discard the tops or put them in a salad or something), dry them out for a few days then chop small and put through a blender, coffee-grinder or pestle & mortar. For drinking I think it's best if you prepare it like ground coffee. The commercial ones have lactose added & this does seriously improve the taste! Have toyed with the idea of trying to extract lactose from milk to try & get same effect. Would be a fun bit of experimental science!!
There's a law against digging up wild plants BTW, which may or may not cover dandelions - not sure. Suggest you dig up ones on your own land if poss., just in case.
no problem- we've got quite a few in the garden, anyway! Cheers for the recipe.
Intrigued by the idea of extracting lactose from milk, I wonder how one would go about that. R. asked how to get citric acid (powdered) from lemons - have to say I was a bit stumped and the best answer I could come up with was that you'd need a serious amount of lemons to extract the tiniest amount of citric acid. I'm guessing distilling the juice might do it (?) He wants to make sherbet. I assured him that, in this case, buying it would be the much easier option!
I've got a feeling it's something to do with drying them out. Might be totally off the mark here (probably am) but I'd maybe think about.. hmm... saucer in the fridge? coolish oven? I'm going to have to research this I think!
Oooh and I forgot to say you roast the chopped coffee roots a little bit before you grind/blend them. Treat them as you would fresh coffee beans.
Post a Comment
<< Home