It is officially spring here in France, with the clear blue sky dotted by white clouds looking like it stepped right out of a postcard. This is also the season for a flower that can be seen in almost every grass fields, flower pots, or even hiding in a corner in front of the gate: dandelions. Maybe for a lot of people, dandelions is just an ordinary kind of flowers, but for me the image of a green grass field dotted with dandelions as bright as the sun is utterly beautiful. It’s the reason why I sometimes just pick some flowers on my way back from doing grocery to put in a small pot like this, even though they would be wilted when night falls, the bright yellow flowers still manage to light up a whole corner of my room.
Recently on a Facebook page about cooking that I join, there is a trend for dandelion jelly. I was really curious when I first saw it, because I’ve never thought that jelly can be made from flower. After some internet research, I found out that it’s a pretty popular thing in the US, and a lot of people go harvest the flowers and turn them into jelly whenever the season comes. Looking at photos after photos of the topaz-coloured jelly jams made me want to just sprint outside, pick up flowers and make myself some, but the fear of flowers growing on the sidewalks or parks getting “marked” by puppies made me hesitated a whole lot.
Luckily I went on the Facebook page of Vietnamese student union in France and met some girls that had the same interest of harvesting flowers and strolling in the forest. So we made a quick plan, and after exploring the forest and talking about anything and everything, I came home with a bagful of dandelions, and after that a jar of jelly was well in my fridge. If you can I really recommend you to make this jelly, the bright sunshine like colour will make your breakfast or the afternoon cup of tea much more pleasant.
Công thức tiếng Việt: Mứt hoa bồ công anh