This is a public-interest archive. Personal data is pseudonymized and retained under GDPR Article 89.

Re: [Re: danelion wine] Corrected?

Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html

Bill wrote re dandelion leaves:
>*I have certainly tasted bitter ones, as was suprised to find any sweet.
I've
>read the bitterness is something good for you.  

You've heard the term *bitters*? It means "characterized by a bitter
principle which acts on the mucous membranes of the mouth and stomach to
increase appetite and promote digestion." The bitter flavor, then, IS part
of the *cure,* and it's my understanding that what happens after (when) the
mucous membranes are affected by this taste is that the liver is stimulated. 

Bitter or sour foods do the same thing. (But then herbs ARE foods, some
more so than others.) Some systems of healing, specifically Chinese and
Ayurvedic, say that we should have each of the 5 tastes at every meal.

> But skip that for now.  I've
>had bitter lettuce and think it was said to be irregular watering.  The non
>bitter dandelions I had were young leaves... any clues here?  Maybe, unsure.

Yes, younger leaves. (As for lettuce, doesn't heat often have something to
do with that as well? And age too?)

> I have never had better than
>dandylion wine.  An expensive pear wine I have had has some resemblance.  The
>flavor is not powerful and I am suprised the grape does not overpower it.  My
>grandmother's recipe has added at the bottom, obviously at a later date, "For
>an added kick, toss in a handful of raisins."

Well, Bill, will YOU share your Grandmother's dandelion wine recipe?

Patricia


______________________________________________________________________
To unsubscribe, write to sqft-unsubscribe@listbot.com
Start Your Own FREE Email List at http://www.listbot.com/links/joinlb
Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index