Comments on: Homemade Dandelion and Burdock Recipe

By: Severn

Severn — Fri, 12 Mar 2010 22:15:51 +0000

Thanks so much; I just tried brewing a batch, and its smelling delicious. One question: when you call for 1 1/2 anise, do you mean points or whole stars?

By: Tristan

Tristan — Thu, 26 Nov 2009 11:05:08 +0000

Yup. Bottle the syrup with water to the desired strength, then add a small amount of yeast (activated in water) to the bottle. Leave to ferment for around 48 hours then refrigerate to stop the fermentation.

The yeast will convert the sugar into CO2. Be careful not to go over 48 hours or the bottle might explode and/or you may start making alcohol!

By: Charlie

Charlie — Thu, 26 Nov 2009 08:46:07 +0000

once made can I use yeast to carbonate the finished db

By: Blood Cleansing/Liver Detox is a MUST!

Blood Cleansing/Liver Detox is a MUST! — Tue, 10 Nov 2009 03:21:17 +0000

[...] using these herbs to make a soft drink syrup. The mention of St. Thomas is also on this page: Homemade Dandelion and Burdock Recipe | The Wild Drink Blog __________________ "Have courage for the great sorrows of life and patience for the [...]

By: Man in Japan

Man in Japan — Thu, 24 Sep 2009 04:06:04 +0000

“I’ve also seen recipes that use raisins as a source of yeast (it apparently can usually be found on the skin).”

yup, my Welsh grandmother used raisins when making tea wine. lemon slices, tea bags, raisins, water, sugar. that’s all.

By: Man in Japan

Man in Japan — Thu, 24 Sep 2009 03:40:13 +0000

Have just brewed this up from dried d & b root bought from Neal’s Yard Remedies, Covent Garden London.
I used the doubled up spices recipe, and 50g of the citric acid.
The color is a deep amber, the anise comes through well (i used four stars), as does the orange zest, the ginger is mild and the d & b is a fragrant earthy undertone. The citric acid is not too sharp but adds body and “twang”.
Next time i will add 2 tablespoons of molasses to the mix (and reduce the sugar by 50g or so), for color.
All in all, a very nice result!
Many thanks for this recipe.

By: Compo in Caithness

Compo in Caithness — Wed, 26 Aug 2009 11:54:11 +0000

I have both dandelion and burdock growing profusely in the garden. I have been intending to dig out a recipe for D&B for ages and now is my chance to give it a go. Thanks.

By: Debbie

Debbie — Mon, 24 Aug 2009 16:33:58 +0000

Thanks Tristan, I now have a recipe for my Burdock root that I picked today. I think I should leave it to dry first though as I have read in the Grow Your Own Drugs book by James Wong that roots should be dried. However I work in a very large garden and have ample roots of both Dandelion, Burdock, and Ginger so I will give it a go and let you know the result.
Thanks again

By: Tristan

Tristan — Sat, 27 Jun 2009 11:09:30 +0000

Alex. I’ve not gotten round to trying it yet (though I am going to be messing with fermented soft drinks soon), but simply watering down the syrup recipe above and adding yeast should do the trick.

I believe 2 days fermentation, then 2 days in the fridge is pretty much the norm. The only hard bit is getting the sugar level just right.

The raisin thing is interesting, I haven’t heard of that one before.

By: Alex

Alex — Fri, 26 Jun 2009 16:38:51 +0000

Thanks for posting this. Difficult to believe how many traddie recipes we’ve lost.

I would be very curious to try your recipe or something similar, bottling it with sugar and yeast, and letting it carbonate naturally.

Similar to this Ginger Ale recipe::
http://biology.clc.uc.edu/Fankhauser/Cheese/Ginger_Ale_Ag0.htm

I’ve also seen recipes that use raisins as a source of yeast (it apparently can usually be found on the skin).

peace,
-Alex