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2 quarts dandelion flowers
3 pounds sugar
1 ounce yeast
1 lemon
1 orange
1 gallon boiling water


Pick the dandelions on a sunny day. Pick just the heads until you have two quart jugs full.  Wash flowers and put into a large bowl. Slice orange, lemon thinly and add to the flowerheads.  Pour boiling water on top of them, stir well.  Cover bowl, leave for ten days, no more. Strain liquid into another bowl, stir in the 3 pounds sugar.  Spread the yeast on a piece of toast, and float on top.  Cover the bowl and leave for another 3 days. Remove the toast, strain again, and bottle.  Cork loosely at first.  The wine will be ready to drink in 3 months.