In the summer, dandelions take over many lawns and gardens, leading to complaints and causing frustration especially for gardeners.
But according to Penny Foster, a wild forager and owner of the Beckwitch store, this doesn’t have to be the case. The intrusive weeds can be used as a source of food.
This week on All in a Day’s D is for Dinner, Foster talked about making very sweet and enjoyable jelly from the yellow threads of dandelions. Here is the recipe she uses to make the delicious jelly
In a large saucepan, combine three cups of dandelion tea, lemon juice, pectin and bring the mixture to a boil.