The leaves and roots of the plant were medicinally used as a tonic for removing toxins from bloodstream, as they serve as a mild diuretic to improve the digestive system functioning.
The name "dandelion" derives from the French for "lion's tooth." The flower also has been called priest's-crown, fortune-teller, swine-snout and puffball, among other things, according to the book "The History and Folklore of North American Wildflowers"
- Timothy Coffey.
4 quarts dandelion blossoms.
4 quarts boiling water.
Place blossoms in a crock, pour boiling water over them. let stand one day & one night. Strain thru wire strainer, saving the liquid. to the liquid then add…
4lbs. sugar (white, or brown for deeper color.).
6 sliced bananas.
6 oranges & 1 lemon, put thru food grinder, skins & all.
2 pkgs seeded raisins, put thru grinder.
2 lg. cans crushed pineapple.
1 yeast-cake dissolved in above liquid.
Set this mixture 3 weeks (21 days). Don’t cover wholly. Stir once a day thoroughly from the bottom of the crock. After 3 weeks, skim off the fruit, strain the wine thru fine cloth and bottle.
When were dandelions first eaten?
Dandelions have been used by humans for food and as an herb for much of recorded history. They were well known to ancient Egyptians, Greeks and Romans, and are recorded to have been used in traditional Chinese and Native Americans medicine for thousands of years.