I actually wrote this post many many moons ago when I was an herbalist’s apprentice! Didn’t mean to republish it with today’s date, but I was looking for the recipe and noticed it was in draft-status. 

A tiny, Asian female walks into a liquor store at 9:30 a.m. and buys two large bottles of vodka, one of which is 100 proof, in addition to a large bottle of brandy.

When purchasing copious amounts of hard alcohol for my herbalism endeavors, I often elicit strange reactions. Being in a hurry probably doesn’t help.  

Last Saturday morning, I purchased alcohol to make my spring dandelion cordial, tinctures and flower essences.

The cashier avoided all eye contact with me during our transaction and hesitantly muttered “I hope you have a good weekend” from the corner of her mouth while stealing a concerned peripheral glance.

Two years ago, on the way to my first herbalism class, I rushed into a Minneapolis liquor store and madly scoured the shelves for 100 proof vodka. I located a staff member and urgently asked for the location of his highest proof vodka. After receiving a concerned look from the supervisor, a male customer shuffled over to me and purred, “Yeaaaa, you gonna hit it” multiple times, while shrugging his shoulders and flashing his best, predatory smile.

This is not a weed

• Collect 2-3 cups of dandelion flowers from chemically untreated land.

• Do your best to remove the bottom, green part of the flower with a knife.  This can be tedious, so just try to cut away as much green as possible.

• Add the trimmed, yellow flower parts to a glass jar or bottle.

• To the flowers, add the rind of half a lemon, 2/3 cups of sugar, and vodka. I am a fan of the locally-made Prairie Farm version.

• Shake occasionally and store in a dark location for about 6 weeks.

• Strain through cheesecloth and a funnel, back into your original vodka bottle or other receptacle.