While Dandelions may not be left over on your dinner plate, they are quite possibly left over in your garden as they are a common weed. Dandelions are a common resident of many a lawn, field, garden, playground, meadow, pasture, golf course, wasteland, graveyard and junkyard and it makes a fine wine!The following recipe calls for dandelion flower heads and certain other items. Be aware that this concoction smells hideous when it is in the middle of its fermentation cycle, but tastes heavenly after it has aged in the bottle a few years. So be brave and stay the course; the reward is a delectable delight you will remember years later.4 litres dandelion flower heads1 small ginger rootJuice and zest of 3 oranges and 1 lemon1 slice toasted rye bread10 g yeast1.2 kg granulated sugarPlace the dandelion flowers in a large crock pot and pout 4 liters boiling water over them. Cover and allow the flowers to steep for 3 days.Strain through a cloth, squeezing as much moisture (and as much flavor) as you can from the flowers.Pour the liquid into a large kettle, Add ginger, the orange and lemon juices, and the orange and lemon zests.Add the sugar. Bring to a boil and simmer gently 20 minutes.Return the liquid to the crock and allow it to cool until it is merely warm rather than hot. Spread the yeast onto the toast and float this on top of the liquid. Cover the crock loosely with a cloth and keep in a warm place 6 days..Strain the wine into a large job, corking it loosely with a wad of cotton. Keep in a dark place 3 weeks, then decant into bottles. Cork these tightly and store them at least 3 years.See also Edible Weeds: DandelionImage: Elovich/Shutterstock