This morning I finished cleaning and preparing the roots for the oven, where they gently roast until they're nice and dry. I'll leave them in the cool oven until I return from the studio this afternoon when I'll double check them for dryness before packing them in jars for storage and enjoyment in the months and seasons ahead.
How do I enjoy them? I give them a rough grind and simmer them in water, strain and sip and enJOY! You might like to add a bit of cane sugar or local honey, or a splash of local milk, but I like mine "straight up!" Not only is this mellow, bitter brew delicious, it supports and sustains my physical being as an ally to general digestion, to liver, gallbladder and then some. Of course the leaves are delightful in salad, cooked as a green and addition to springtime soups. And the petals, those beautiful, bright, sunshiny petals are notorious for brewing liquid sunshine (dandelion wine and mead), and I love adding them to my sourdough pancakes (and other baked goods)
I harvest the root (and its other parts) from spring to autumn. I still have some dry roasted roots from last season, which delights me greatly!
So remember: Weeding can be harvesting and harvests equate to abundance and abundance is... everywhere in Nature. Respect that. Deeply.
Peace.
rose
Walk in the Woods, LLC
3 comments:
Love it! My weeding became dinner the other night - dandelion greens, violet flowers and leaves and sheep sorrel made a great addition to our salad.
You know so much about plants! It is very impressive.
I just loved reading and absorbing the wisdom of your words. Thank you.
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