Dandelion Schnapps

Dandelion schnapps - based on fresh dandelion flower heads - has a fresh, aromatic and sweetish acid taste.

The colour is yellow, sometimes dark yellow or reddish golden.

A very enjoyable schnapps that goes very well with chocolate, chocolate desserts and cakes.

Based on fresh dandelion roots you get another kind of schnapps - dry, spicy and very aromatic with a pleasant bitter taste.

The colour is reddish brown.

Enjoy on its own - or serve with roast meat and more heavy food where you would normally serve beer.

Or try to combine the root schnapps with linden schnapps, rowan schnapps, rose schnapps - and maple schnapps.

It makes a highly enjoyable and very harmonious schnapps blend.

Also, see how you can easily...
turn your dandelion schnapps into a liqueur.

Dandelion

The dandelion plant is a well known perennial herb that grows almost everywhere - both wild and cultivated.

It has bright yellow composite flowers - each flower head made up of hundreds of small florets.

The deeply toothed leaves are bright green.

They grow in a rosette at the base of the plant and are very rich in vitamin C.

The long, strong tap root is beige, and the purplish stems are hollow and leafless.

All parts of the plant contain a white, milky, bitter and sticky sap.

The fresh dandelion leaves can be eaten in salads or cooked as a vegetable.

Dried leaves are used in the production of herb beers, and the flowers are used in the making of dandelion wine.

The dried and roasted roots are largely used to make caffeine-free substitute for coffee.

Dandelion roots and leaves are also used in acne treatments, weight loss and anti-aging products, alternative medicine and dietary supplements.

There are more than 300 almost identical species of the genus Taraxacum - and they can all be used for schnapps making.

Dandelions grow in any type of soil, but thrive best in deep, nutrient-rich and moist soil.

Here in Denmark, dandelions are commonly found in lawns, meadows, pastures, hedgerows, shrubs, fields, roadside ditches, waste places, and many other places - even in pavement cracks.

More information about the dandelion plant

Recipes

Use either fresh dandelion flower heads or fresh roots.

Pick the flowers in spring or early summer - just before they open or right after.

Dig the roots from late autumn till early spring. That's when they are most aromatic.

Direction:

• Clean flowers or roots thoroughly.

  Flowers: Remove the green sepals with a small, sharp knife (the sepals are very bitter).

  Roots: Leave them to dry for a couple of days in the shadow - on paper towel. Then slice them thinly.

• Use a clean glass jar with tight-fitting lid.
• Fill 2/3 of the jar with flower heads - or sliced roots.
• Cover with clear, unflavoured vodka - 40% alcohol content (80 proof). Leave some air above.
• Let steep in a dark place at room temperature, 18-20°C (64-68°F).

  Flowers: Steep for 1-7 days.

  Roots: Steep for 1-7 days.

• Shake lightly and taste it from time to time.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

The root schnapps can be very muddy. It might be necessary to filter it a couple of times.

The flower schnapps should be enjoyed within a couple of days. Storage (aging) doesn't improve the flavours - on the contrary.

The root schnapps however, can be stored for several months - in a dark place at room temperature.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your dandelion schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.












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