Sweet, runny and blossomy, this dandelion nectar is the ideal honey bee amicable veggie lover substitute for nectar. On the off chance that I hadn't made it myself I wouldn't trust it's not nectar, it tastes and feels like the genuine article!
Dandelions are viewed as weeds in the UK, regularly observed as the enemy to those that need a completely green grass yard. In any case, dandelions have been utilized by people for nourishment for quite a long time and increased in value by numerous societies for their therapeutic advantages.
A dandelion isn't only one plant, yet a few unique types of the class Taraxacum. The most widely recognized are T. officinale and T. erythrospermum and they spread over the world from Europe.
A dandelion is effectively to perceive with it's splendid yellow numerous petaled blossoms. Its leaves structure around the base, and regularly have a toothed leaves. There are a few comparative plants with comparative flowerheads in the daisy family Asteraceae, once in a while known as bogus dandelions, so figure out how to recognize these.
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- 2 cups fresh dandelion flowerheads, densely packed
- 2 slices lemon
- 1.5 cups water
- about 1.5 cups organic sugar
INSTRUCTIONS
- Shake or blow the flowers to remove any bugs
- Place the water, lemon slices and dandelion flowers in a saucepan
- Simmer with a lid on for 15 minutes
- Leave this to cool and infuse overnight
- The next day, strain out the flowers and lemon by pouring the liquid through a strainer or muslin cloth. Press down to make sure you get all of that dandelion juice out!
- Weigh the liquid, and then weigh out the same amount sugar.
- Put the liquid back in the pan and add the sugar. Stir and heat gently at first until the sugar is dissolved. Then bring it up to a gentle boil for approximately 15 minutes. See the notes for tips on knowing when it's ready.
- Pour into clean sterilised jars and put the lids on while it's still hot
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