“And there, row upon row, with the soft gleam of flowers opened at morning, with the light of this June sun glowing through a faint skin of dust, would stand the dandelion wine."
- Ray Bradbury
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| Freshly bottled dandelion wine |
This is an odd article to write seeing as I don't drink anymore for
various reasons. But about 2 years ago I made this slamming dandelion wine and it was too good to not write about so here we are.
Most Americans consider dandelions to be a vile enemy. They curse the dandelions very existence then spray them with noxious poisons that not only succeed in killing the plant but
causes cancer in humans,
destroys the soil,
pollutes the waterways then ends up in
everybody's bodies. Without fail the dandelions come back from seed a few weeks later and the whole process starts over again.
Instead of that nonsense, what if people actually used the dandelions that grew and made them into something useful? To be clear, dandelions are already useful in their raw existence. The flower, leaves, and roots are edible, you can eat them right out of your yard. Most people cringe at that idea, even though it's free food, but what if the dandelions were turned into a delicious wine?
