Dandelion Flower Wine


Preparation info

  • Difficulty


Appears in

Wild Food

By Roger Phillips

Published 1986

  • About


  • 1 litre (1½–2 pints) dandelion flowers
  • 1 kg ( lb) sugar
  • 2 oranges
  • 2 teaspoons dried yeast
  • 2 litres ( pints) boiling water
  • extra boiling water needed for topping up jar.


Pick the dandelions on a sunny day and press flowers down lightly as you fill the pot. Cut off any green stalks that may be left on. Put the flowers into a bucket and pour on boiling water. You may use 2 campden tablets if you wish. Now leave for 2–3 days then strain through wine bag into a gallon jar. Make up sugar syrup with the sugar and start yeast to ferment. Allow sugar syrup to cool to blood heat before putting in the yeast. Grate rind and squeeze juice of oranges into a 4.5 litre (1 gallon) jar and make up amount with cooled, boiled water. Seal the jar with an airlock and leave until fermentation has finished. Siphon into a clean jar and leave for as long as possible as it improves with keeping.

From Jenny Stone.

This recipe makes a wine with a slightly resinous flavour, a taste which grows on you. I also tried cutting the green ends (calyxes) off each flower with a pair of scissors. This reduces the resinous taste.