Last one for awhile, I promise.
I’ve been foraging again, or at least the kids have. This time I sent them out ahead of the lawnmower gathering up dandelion flowers before they fell a foul of the blades. This is pretty much the only time we gather dandelion flowers given they are so critical to biodiversity. This has been driven home some what by this weekend’s warm weather and the various butterflies that have been attracted to the garden.
Butterflies are one of the most popular spiritual insects around, and their meaning and associations are rather pertinent meaning to me and my family at this time. As well as being associated with freedom and transformation, something that is very much a theme with our domestic lives at the moment, they often are taken to represent the souls of loved ones recently departed and the immortality that comes through the ttransformative rebirth of the soul after death.
A loved one has recently passed over after a short illness whigh was as much to do with age as any health condition. One of my personal believes about death is that the soul rests between leaving the body and joining the Ancestors. This is not a purgatory, limbo or a place of place of punishment, it is simply a place where the soul is allowed to heal and recuperate before moving onwards. The time spent may vary from soul to soul, and some may take a very long time to move one, but it is nice to think that she has already moved on in her journey and this signaled in the appearance of the butterfly.
This lady was an avid baker and gardener and this was at the forefront of my mind when I chose my recipies for today. Dandelion Flower Biscuits and Dandelion Tea.
I did tweak the recipe slightly, using a full cup of dandelion flowers and golden syrup instead of honey. One reason for this was I couldn’t find my vanilla essence anywhere but the flavour of the golden syrup made up for it. The resultant biscuits was sweet but the liget taste of the flowers was still very evident. Most of the family enjoyed them, though I don’t think they were sweet enough for the YD and her young sweet tooth. She settled for a chocolate flake nest bun made the day before with her aunt.
Dandelion Tea couldn’t be simpler. You will need about 8 mid-sized flower heads per mug. Pour freshly boiled water over the flowers and leave to brew for up to 5mins. You can strain the tea before drinking, but the flowers are a nice garnish. If you like your tea sweet flavour with honey.
Spring is my second favourite time of year for foraging but the resilence of dandelion, and their long growing season, means that these sweet treats can be enjoyed all year around.