Diets and Weight Loss, Foods, Uncategorized

Dandelion Jelly


Dandelion Jelly

Dandelions have sure gotten a bad rap lately, and many home owners are trying to combat them using pesticides that contaminate our soil and ground water. Nothing found in nature is by accident, and the dandelion is no different. Just think about it’s bright fluffy attractive flower. The dandelion is the very first food for the bees, and comes out before any other flower. Before the bees move on to the fruit blossoms, they strengthen their hives with the healing benefits of the dandelion.


Folks in the past understood the healing benefits of this wonderful “weed”. Dandelions come in spring, gather the heat of the sun, and cleanse the body from the toxins accumulated over winter. They have long been used by Native American, Chinese, Middle Eastern, and many European cultures to cure an array of conditions from upset stomachs to liver disease. The roots, leaves, and blossoms have all been eaten fresh, brewed into teas, and even made into a honey-like syrup. Europeans often add the fresh leaves to salads. They are delicious, and very high in vitamin A, vitamin C, and Calcium.


I had heard of dandelion jelly, and thought we would try our hand at putting those 222 tiny petals on each of those wonderful spring flowers to work. It has proven to be a cost-efficient substitute for raw bee honey. The flavor is a little florally with a semi sweet after taste. It does tend to crystallize, but melts nicely over hot toast or into tea.

Dandelion Jelly



3 cups of dandelion heads

3 cups of water

1 tbsp vanilla extract or 2 vanilla beans split

Lemon cut into 3-4 thick pieces

1 teaspoon cinnamon or 2 cinnamon stick



  1. Bring to a rolling boil, and simmer 30 minutes.


  1. Turn off, and allow to steep 6 hours, or overnight.
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  3. Strain (using a cheesecloth set in a strainer, over a bowl) until no more liquid is dripping out. I also squeezed any extra out by hand.
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  5. Return liquid only to the pan, add 4 cups of sugar, and simmer at a low rolling boil for 2-3 hours. Stir ever 20-30 minutes to prevent burning to the bottom
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  7. Sterilize jars, and rims, and pour hot jelly into hot jars. Secure lid, and you’re done.


  1. Store in a cool dark place for up to a year.



Health and Wellness Associates








Dandelion Quiche


Something a bit different!

Dandelion Quiche

31/2 cups dandelion greens

1/2 lb mushrooms

9 eggs

1/2 cup grated Romano


Pie shell (optional)

1 tbsp Olive Oil

1-2 cloves Garlic,


2 tbsp Parsley,

fresh, minced*

Sea Salt + Black

Pepper to your taste

‘dash’ Hot Pepper Flakes

Cook 3.5-4 cups of dandelion greens in salted boiling water

until wilted but not completely cooked.

Drain using a


Chop the dandelion

greens into bite-sized pieces.

Saute the minced

garlic in the olive oil and add the mushrooms.(this is where I add the green

onions if using)

After about 5

minutes, add the greens. (this is where I add the extras like red peppers or

sun-dried tomatoes)

This mixture is

‘ready’ when all the liquid has cooked off.

Beat 9 eggs in a bowl. Season with S+P and that dash of Hot

Pepper flakes (or your favourite seasoning)

Add the cheese. Stir.

Put the greens

mixture into the pie shell or directly into a pie or quiche pan.

Pour the eggs mix

over the greens.

Bake at 325 degrees

for about 35 minutes (or until the eggs are ‘set’)
Health and Wellness Associates