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This week I wanted to discuss one of my favorite weeds and highlight locally made jelly. Last June, I featured a Lok Lak recipe from Lisa Austin of Babbitt. During our conversation, she mentioned that she sells jelly. I purchased a few varieties from her and was especially delighted by the honey-like flavor in her dandelion jelly.
Dandelions are considered an annoyance to most. Almost as soon as you mow them down, more seem to shoot up in their place. However, dandelions actually have a lot of uses. All parts of the dandelion are edible. The roots are sometimes used as a caffeine-free coffee substitute or roasted and served like French fries. The stems can be finely chopped and sautéed or boiled with other vegetables. The leaves can be served as a salad or cooked vegetable. The flowers can be enjoyed raw in salads and make delicious jellies, syrups, and teas.
My grandmother grew up during the Great Depression, so her family made use of anything that was available. She said they would eat dandelion greens that were sautéed in bacon grease and seasoned with white vinegar. Her parents would also make wine out of the blossoms.
In Appalachia, the flowers and buds are coated in flour and fried, which are said to taste like breaded mushrooms. Dandelions have a host of potential health benefits and are high in Vitamin A, C, and K. For centuries, they have been used as a diuretic, a digestive aid, and for treating liver problems.
I also would like to note that there is another weed called catsear that has a longer growing season than dandelions. This dandelion look-alike is used much like dandelions, including in jelly and in medicinal uses, though it should be avoided by horses.
I could only find a couple of true dandelions, so the smaller flowers in my featured photo are actually catsear. So, next time you find yourself picking weeds from your yard or garden, you might want to research any potential uses they may have.
Unfortunately, Lisa informed me last week that she is sold out of her dandelion jelly, but she will be making more in the future.
However, she also makes other flavors of jams, jellies, and fruit butters such as: Blueberry Pear, Crabapple, Honeysuckle, and Apple Butter.
If you would like to inquire about Lisa’s jelly, you can reach her by email at [email protected]. There are also several other talented jelly makers that sell at the Ely Farmers Market and the Nelimark Homestead Museum. I have seen dandelion products at both of those locations, along with many other unique varieties.
