Dandelion Wine as an Antioxidant
Dandelion wine is an ancient recipe that has been used for generations in many cultures. It is a naturally fermented beverage made from dandelions, honey and yeast. Although it has not garnered much scientific attention, research indicates that its ingredients offer many health benefits, including serving as an antioxidant.
An antioxidant is a chemical that can help protect against cell damage by fighting off free radicals. Free radicals are molecules with unpaired electrons that are toxic to healthy cells and can lead to symptoms such as inflammation, premature aging, cell mutation and other health issues. Antioxidants work by seeking out free radicals and neutralizing them before they can cause damage.
Surprisingly, all parts of the dandelion—flower, stem and root—offer antioxidant compounds. The dandelion flower is especially rich in antioxidants, containing flavonoids and caffeic acid. One study indicated that these two compounds may provide greater antioxidative activity than green tea, an otherwise healthy beverage. These antioxidants appear to help protect against the formation of free radicals, thereby preventing the cell damage they can cause.
The honey used to sweeten dandelion wine is also low in fats and cholesterol, making it a healthy addition to the wine. Honey is often thought of as an energy booster, but it has antioxidant properties as well. Some studies indicate that honey may offer greater antioxidant activity than even fruits and vegetables.
The yeast used in dandelion wine also adds unique antioxidants to the beverage. In one study, yeast was found to contain a group of antioxidants called carotenoids, which may protect against cell damage caused by free radicals and sunlight. Yeast is also a good source of other vitamins and minerals, which may further boost the antioxidant power of dandelion wine.
Though dandelion wine has many potential benefits, much of the evidence is anecdotal and more research is needed to confirm it as an effective antioxidant. That said, many drinkers find taking a few glasses of dandelion wine each day to be a pleasant way to get an antioxidant boost. Whether it’s served chilled or warm, dandelion wine can be enjoyed responsibly as part of a balanced diet. Original Content
The History of Dandelion Wine
For those not in the know, dandelion wine is a fermented beverage made by macerating dandelion petals in water then adding yeast and sugar. It has a unique, sweet-floral taste, and it is a popular home-made beverage that has origins that span centuries and many parts of the world.
The precise origins of dandelion wine are not known. There is some evidence to suggest that it was created in European countries as far back as Medieval times. It is known that the Celts consumed wine made from dandelions while they honored the goddess of springtime, Brigid. The beverage was also consumed by the Romans, who recognized the dandelion as a medicinal plant.
In the United States, dandelion wine has several possible origins. It is possible that the beverage was first created by French settlers in the 17th century, who introduced the European version of the beverage to the New World. Others believe the practice of making dandelion wine may have come to the United States via slaves from the Caribbean, who used the dandelion as a medicinal herb. Other sources believe the recipe for dandelion wine was brought to the United States by English and Scottish settlers in the 18th century.
Whichever origin is correct, dandelion wine has been a popular beverage in the United States for over 200 years. Dandelion wine was common on farms, where it was made for personal consumption and for use as a medicinal tonic. In the 19th century, dandelion wine was a popular drink, with many recipes and stories dedicated to the popular beverage. It was particularly popular in rural areas, where dandelions were an abundant and free crop and where access to grapevines was limited.
But it was not until the early 20th century that dandelion wine was commercialized. By the 1950s, commercial manufacturers across the United States were producing dandelion wine. Of these companies, Rabbit’s Foot Wine Company (est. 1907 in San Francisco) was one of the first and remains one of the most popular producers of dandelion wine. Their signature “Dandy Wine” is still a favorite among connoisseurs.
But as commercial interests gained popularity, home-brewing of dandelion wine was on the decline. By the 1970s and 1980s, most of the commercial production of dandelion wine had been halted in the United States, save for a few companies that continued to make the beverage for a niche market. Fortunately, home brewers in the U.S. and around the world continued the tradition of making dandelion wine.
Today, the practice of making dandelion wine has seen a resurgence in popularity, due in part to the increased awareness of artisanal and craft brews, but also to its unique flavor, health benefits, and ease of making. Although it will never match the scale of commercial vineyards, it is a beverage that is still enjoyed by home brewers and wine-lovers around the world.
Visit howtomakewinefromgrapes.com to learn more about how to make dandelion wine. Disclaimer: We used this website as a reference for this blog post.