The dandelions are all bright and beautiful at the moment. Perfect, I thought for making a dandelion flower vinegar.
And so jar in hand, I walked out down the lane from my house and gathered as many dandelion flower heads as I could fit comfortably into the jar.
I took them back to my house, and then poured 10 year old cider vinegar over them until they were submerged, then capped them and placed them in a shady place.
Really you should leave them for about 6 weeks, but I was already tucking into the vinegar within about 5 days. I like to taste the changes as the vinegar matures.
Makes: 1 jam jar
Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.