Dandelion Jelly Recipe– A Healthy Elixir

Dandelions are a herald of spring, they adorn meadows and gardens, but they are also very beneficial for our health. You can find dandelions almost everywhere, but if you use dandelions in the form of tea, jelly or put some leaves in salads, you should pick dandelions that don’t grow close to the roads. All parts of dandelions are packed with vitamins. The flowers are harvested in April and May and the root is pulled out in early spring or early fall. It contains plenty of flavonoids, zinc, sterols, Vitamin B potassium, and tannins while the leaves are rich in vitamin C and iron. Dandelion root tea is very beneficial for the liver, but what most nutritionists recommend is making dandelion jelly.

Dandelion Jelly Recipe

Ingredients:

– Dandelion leaves (300-400)

– 1 kg (5 cups) of sugar

– One teaspoon of Lime juice

– Two finely chopped lemons

Directions:

Take between 300 and 400 yellow dandelion leaves, pour cold water over them and leave them for about 24 hours. The next day, drain the mixture well and pour half a liter of warm boiled water and boil for about 20 minutes. Add one kilogram (5 cups) of sugar, two finely chopped lemons (you can use the lemon peel too if the lemons are well-washed) and a teaspoon of lime juice. When the dandelion jelly turns golden brown, remove it from the top, wait until it’s cooled and strain it through a piece of cotton. Boil for another two minutes and pour into clean jars.

It is best to take dandelion jelly in the morning on an empty stomach and you can also create a mixture with green tea in order to detoxify your body from the harmful ingredients that were accumulated during the winter days. Dandelion jelly is an excellent natural remedy in cases of asthma and bronchitis if you take two spoonfuls every morning on an empty stomach.