The first thing to do is to pick the flowers. I advise you to go in the morning, but not too early either, so that the flowers have time to open, and on a fine day so that they are dry. I use a pair of scissors and cut off the top of the hollow stem so that the flower falls straight into my basket. You need 365 heads of dandelion, which corresponds to the 365 days of the year when you’ll be able to enjoy the jelly from your harvest! In practice, this figure gives an idea of how much patience we’re prepared to accept when we move on to the next stage…
This second stage involves removing all the flowers, taking care to remove all the little green bits, the bracts. I use a small knife to free the flowers from the base. Sitting on the terrace, it’s a meditative stage. It’s also an opportunity to share an activity with the children or close friends and create the kind of intimacy that is conducive to beautiful exchanges. I don’t wash the flowers, but let the few insects that are present escape. All it takes is a little vigilance.
I add water to the flowers, as well as a whole lemon and two oranges, cut into slices. You need about 1.5l of water for 250g of flowers. Make a rule of three according to your quantity. Boil on a low heat for 30 minutes. Turn off the heat and leave to macerate overnight.
I collect the preparation the next day and filter the juice. I press it very hard to extract as much of the flower essence as possible. I add the equivalent of 800g of sugar for 250g of flowers (another rule of three!) and heat again at a gentle simmer. To obtain a jelly rather than something too liquid, I add agar-agar, about 2cc (about 4g) after 1/2 hour’s cooking and leave to cook for a further ¼ hour. Be careful not to heat too much, as the juice may caramelise and not recover afterwards.
After checking that the consistency is right (I cool the juice in a cold cup), it’s time to put it in the jar.
Young dandelion leaves can be eaten as a salad to take advantage of its diuretic properties. Dandelion stimulates the kidneys by eliminating uric acid, which is responsible for rheumatism. It’s also good for the liver, helping it to process waste products, which is why it’s often found in detoxifying herbal tea recipes.
