It's the wrong season for uprooting dandelions (spring is best apparently) however if I keep picking the leaves we'll have enough tea to last to the next life... plus i'm keen to try dandelion coffee!
 |
| First carefully move the soil and uproot the plant |
 |
| I pulled off all the leaves and separated them from the flowers. Currently that lump of root i'm holding is soaking in a bowl in the laundry... once clean it will need to air dry on the windowsill. Watch this space! |
 |
| I separated the leaves and hung them in the window to dry. This takes quite sometime! You know they are ready when the leaves crumple easily... the last lot i hung have been up for around 2 months and are nearly ready! The flowers that i separated i cut into small tea like pieces and layered them individually on a tray and snap froze for an hour. Now they are in a freezer bag ready to be added (seep for 15mins) to tea. By freezing the flowers you keep the medicinal properties... important to me being a healer! Otherwise just dry them! |
The best part is that due to the complex nature of the dandelion plant a new one will crop up next year! I opted to turn the spot in the garden into a natural worm farm and dig all my kitchen scraps there. Which coincidently is also the use of the herb garden out the front which is currently decomposing the excess fruit I didn't make it to in time!
No comments:
Post a Comment