Like your nan always has in for emergencies
Been to Tesco,Aldi,Sainsburys and Asda today just to stock up on pop for the family...came back with sparking water and a 3 bags of lemons. Is this how rationing felt in the 40's and 50's?
Setup: Recoil w/ flavor barrel, Dual 15 wrap 26g 3mm Nifethal 70 coils @.17 ohms. 60w power, 450F temp limit. Full Cotton Wicks.
Testing: Decadent Vapours Dandelion and Burdock @ %3, 60/40 VG/PG, Steeped 24 days.
Flavor Description: Bitter and darkly herbal, complex and sweet enough for the base for an herbal liqueur.
Inhale is deeply sweet with a slight sourness. A deep kind of sassafras herbal note with moderate density. Exhale opens up with a herbal dandelion flavor with some bitter anise-y top notes. Again, herbal but not that kind of swampy vegetal type of taste you get from overcooked greens. Hard to find an exact analogue, but it's built like FW Sassafras although it doesn't really taste anything like it. Some lingering horehound hard candy kind of sugary mouthfeel and bitter dandelion top notes.
Off-flavors: I've never had actual dandelion and burdock soda, so I have no clue. Nothing seems out of place though.
Throat Hit: Light, mostly chest tightness on the inhale.
Uses & Pairings: I picked this up exclusively because I thought it might be a good base for something like an Italian Amaro, and I think it fits the bill. It's herbal, bitter, and sweet without being like a swampy vegetal flavor. I think the thinness here is the major drawback, and you'll have to do something to address that without taking the concentrate in an astringent direction. I'm thinking a soda base will be the play, so I'll be mixing this with FA Cola for a take on an Argentinian Fernet and Coke. I also find myself wanting just a touch of mint in there, so INW Natural Mint for a spearmint. This concentrate could stand in for a Jagermeister base, if you want to avoid the weird flat anise-bomb style of existing concentrates.
Beyond cocktails, your guess is as good as mine. Good addition to INW Rhubarb to make it taste more like an authentic rhubarb. Might have a place in the right kind of fruit mix, but you're on your own there.
Notes:
S&V concentration testing, 3% is a bit weak. Still getting some raw cotton and vg taste around the edges of the flavor. At 4% I get more of a licorice taste. 5% is good, but pretty anise heavy.6% just gets me straight herbal anise and the bitterness is getting weird. I'd mix with this at 4% for a primary note, and 3% to add that herbal complexity in the background.
Yeah, probably a niche flavor but if you're remotely interested it's worth picking up. I'm really looking forward to getting a
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Tastes like cough medicine. It might grow on me if I force myself to put it down.
How do I get Mucilage out of burdock root for DIY hair detangler?
I am making a diy detangling conditioner with slippery elm and burdock root. I was told burdock root had Mucilage that could help with detangling but when I boiled it, simmered it for 15 minutes, then let it infused for an hour... there wasn't any Mucilage, it was watery. Is that how it is supposed to be? if not, how can i get the Mucilage out to detangle my curls? Is it better to use the powder or root (cut/shifted)? I use the Starwest botanicals brand.
Thanks!
As we were watching I pretended to get angry at me roughhousing him, but he never does anything that needs to be more and more of a release, this is a very bad kid, but I feel better now but I can’t stop please help. So that night we broke in and set up the office for B and I. It turned out that Bob was telling the truth.
I was reading in the memoir of a Great Depression survivor that she would stop and gather dandelions while out looking for work and bring them all home for a dandelion dinner in case her mother had been unable to find anything to eat. This piqued my interest, and I did some research on the dandelion. I was shocked out how versatile this plant was-- the leaves were edible, the roots could be roasted as a coffee substitute, the milky sap inside the stem was said to have medicinal properties, and the flower tops could even be bottled and made into wine!
How and why did the dandelion come to be known as nothing more than a pesky weed? It seems like this flower got the raw end of the deal.
EDIT: Wow. First of all, let me say that I am deeply thankful for the insightful, in-depth responses provided by both /u/gothwalk and /u/WRCousCous. You both have gone above and beyond in addressing my query, and I did not expect such expert-level responses to my question about the humble dandelion.
Secondly, I am blown away with how popular this post has become. I cannot believe that it is the most highly upvoted question of all time in /r/AskHistorians. I hope this has exposed many people to the lost arts of foraging plants for food and medicine. This is something I feel that everyone should know more about. (Please be absolutely certain that you have positively ID'ed any plant that you intend to ingest, especially if you are dealing with fungi. Otherwise your delicious salad may kill you :) )
