Various beverages come from dandelions as well. For instance, the flowers can be made into a light wine. The long taproots are gathered in the late fall, roasted, and ground. This yields a wonderful coffee substitute or additive, often combined with chicory. Some people add it to hot chocolate, mulled cider, or wassail recipes.
In addition to making wonderful wine, dandelion blossoms find other ways into the kitchen. Use the bright yellow petals as a natural food coloring: mince and add to butters, spreads, dips, etc. Entire flower heads make lovely garnishes, and lend color to herb vinegars and oils. If you enjoy all-flower or wild-green salads, brighten them up with blossoms or petals.
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