dandelion

Today’s Treasures – Dandelions

Today’s Treasures – Dandelions

dandelion

The Latin name Taraxacum Officinale is derived from the Persian talkh chakok meaning ‘bitter herb’ and Officinale from the Latin officina meaning ‘workshop’ because the plant was used by old herbalists.  The common name ‘Dandelion’ comes from the French dent-de-lion (lion’s tooth) because of the shape of the leaves.

Dandelion is first mentioned by the Arabian physicians of the 10th century and in the 13th century it appears in the Welsh Herbal of the Physicians of Mydrai. But it wasn’t until the 20th century that it was discovered that the main reason the humble dandelion was so effective against ailments like scurvy was because of its high vitamin C content.  In fact, dandelions are more nutritious than many other vegetables – they have more vitamin A than spinach, more vitamin C than tomatoes, and also contain iron, calcium and potassium.

Dandelion tea has long been used to help the liver remove toxins from the bloodstream.  It’s a gentle diuretic providing nutrients that help the digestive system function at peak efficiency – and a cup of dandelion tea is the perfect natural hangover remedy!

The leaves can be added to salads or cooked like spinach and the roots can be dried and ground to make a caffeine-free coffee substitute.  The flowers make a delicate white wine.

Contrary to popular belief, dandelions are actually good for a lawn – their deep, wide-spreading roots loosen hard-packed soil, aerate the earth and help reduce erosion.  They fertilise the grass by absorbing nutrients from deep in the soil through a tap-root, making them available to other plants.

The seedheads – dandelion clocks – have provided children with many hours of fun blowing the seeds away to tell the time – and counting ‘he loves me, he loves me not’.


Cicely Mary Barker writes:
Here’s the Dandelion’s rhyme:
See my leaves with tooth-like edges;
Blow my clocks to tell the time;
See me flaunting by the hedges,
In the meadow, in the lane,
Gay and naughty in the garden;
Pull me up—I grow again,
Asking neither leave nor pardon.
Sillies, what are you about
With your spades and hoes of iron?
You can never drive me out—
Me, the dauntless Dandelion!

Published in the May edition of the Whitchurch Gossip

#dandelions

Rose Hip Syrup

 

Rose Hip Syrup

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Any sort of rose hips will do – all are edible – but I used all wild rose hips.  Cultivated roses have bigger rose hips.  You can pick rose hips in batches and freeze them – in fact, tradition advises gathering rose hips after a frost. The reason is that the frost breaks down the cell walls of the fruit, thereby giving more liquid once the fruit is cooked.  But hips are much easier to pick when they are hard – not squishy – so freezing them for 24 hours is a much better idea.

Rose hips contain a lot of vitamin C – but this is easily destroyed by heat so most recipes suggest cooking the hips/pulp twice over for a very short amount of time.

(1 kg) rose hips, minced (I chopped them in batches using the chopper/grinder device with my mixer).
(3 litres)   water
500g sugar – brown or white

Mince rose hips then put immediately into 2 litres of boiling water.  Bring to the boil again then remove from the pan and leave for at least  15 minutes.  Strain through a jelly bag/muslin/linen  (I used an old cotton pillow slip placed in a sieve over a bowl).  Leave to allow most of the juice to drip through.

Reserve juice and put pulp back into the saucepan with 1 litre of boiling water.  Reboil briefly and then leave to stand for 15 minutes – as before – pour into the (same) jelly bag and leave to drip through.

Because rose hips have fine hairs that are a serious irritant, I always strain again to make absolutely sure I have removed them all.  So strain again through a clean piece of muslin or pillow slip folded over in a sieve.

Pour the strained rose hip juice into a large saucepan, add 500g sugar, heat slowly and stir until dissolved. Bring to the boil and boil for 3 minutes.  Pour into warm sterilised bottles* and seal and label.

Use within 4 months and refrigerate once opened.

*To sterilise bottles and tops, wash in warm soapy water and rinse well, then put on a tray in a low oven (120°C Gas ½) to dry out and heat up.

Rose Hip Syrup has a unique taste – described as ‘warm, floral and fruity’ on the River Cottage website.  I quite like it poured neat onto ice cubes – like a liqueur.  It’s also good with lemonade and as a hot toddy diluted with hot water.  It’s very high in vitamin C (rosehips contain twenty times more vitamin C than you find in oranges) – ideal for keeping winter coughs and colds away.  During the war – when there were no oranges – children were given rose hip syrup from the Ministry of Health and even after the war, as a child, my mother gave me a teaspoonful of neat rosehip syrup every day.

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