CARRY A LITTLE PIECE OF SCOTTISH NATURE WITH YOU
BOTANICAL COLLECTORS AND MEMORY MAKERS
8TH APRIL 2021
MAKING CANDIED DANDELIONS AND RECIPE
COLLECTING THE DANDELION FLOWERS
Dandelion flowers can be used in a whole host of recipes and provide enormous health benefits: dandelion flowers are anti-inflammatory and are jam packed full of vitamins. There are, however, three things to beware of when foraging and eating dandelions.
1. Not every foraged item will agree with everyone. Lots of people find themselves having a great time foraging only to rush too much to add these fresh, wild variants into their diet and can suffer adverse effects. The best thing to do is always gradually, over a period of a few months, introduce foraged items into your diet bit by bit as it can be a real shock to the system! If you feel unwell eating any item, please discontinue use.
2. Only pick and consume what you can 100% identify. Please do not confuse the dandelion flower with other flowers that may be out in Springtime, especially daffodil. If daffodil is consumed you must seek medical attention.
3. Be very choosy where your dandelion flowers have come from - make sure they have never been touched by weedkiller and are from a safe area. Always wash before use.
After collecting and washing your dandelion flowers, give them a gentle pat down with some kitchen roll and prepare your ingredients:
15 x dandelion flowers
1 x egg white with a little splash of water
1 x cup of white sugar
1. Once you have your ingredients in front of you, crack your egg, being careful to separate the white and put it into a cup. Add 5ml water and beat gently for 2 mins.
2. Dip your dandelion flower into the egg white and then immediately after into the cup of sugar.
3. Place onto a ceramic baking dish and repeat until all the flowers are done.
4. Place the dandelions in the oven at 150 degrees for 15 mins (or until all the sugar has melted).
5. Remove from oven and leave to cool for an hour.
This method can also be applied to wild violets.