Wild Dandelion Cola, words by Rachel Lambert

Collaboration is at the heart of what Newlyn Fermentary do, alongside keeping it local and creating healthy products. The new, wild ‘Dandelion Cola’ brings together all these elements, joining forces with nature and people through a local forager.

Rachel Lambert, the forager and author at Wild Walks South West (est. 2007) is based in Penzance and is obsessed with the real value and properties of so-called weeds. Dandelions are one such plant that she set out to highlight and celebrate through a circular economy model using minimum energy to create a truly local product.

The dandelion roots are dug up in winter, when all their energy has descended into the roots. The sites to dig are chosen by finding local and willing farmers and land owners who are happy to have some of their dandelions removed and have a few people come onto their land to dig, then refill the holes. Rachel offers an experience for people to come and learn about dandelions through this hands on experience, while getting a bit of physical exercise with a garden fork and soil, and building resilience to the weather of the colder months! The results: happy faces, warm hearts, cold fingers, saturated minds and a bucket of dandelion roots to share.

It goes without saying that not every dandelion is taken. Dandelions help restore poor soil so their value to the land is priceless. Up to about 20% of the roots (1 in 5) are dug up before being taken back to Rachel’s kitchen to soak, scrub, cut, dry then roast. It’s an arduous process as wild roots aren’t very big and soil can find its way into lots of nooks and crannies.

The value in following this slow, by hand, process is in the flavour and goodness of dandelion roots as well as creating a truly local, low carbon product. Roasted, dandelion roots are reminiscent of coffee, but without the caffeine, and the roots contain the natural prebiotic inulin. Inulin helps promote good gut bacteria, a perfect accompaniment for Newlyn Fermentary’s water kefir drinks.

Then begins the alchemy at the Fermentary kitchen, where the roots are simmered with natural apple juice, cooled then left to ferment with kefir grains. The result is a wonderful cola flavour, with the double goodness of kefir and dandelion roots. All created within a 7 mile radius of Newlyn Fermentary, in collaboration with local farmers, people, foragers, the soil and elements.

You can find out more about dandelions roots and get to dig your own on a Dandelion Digging Day with forager and co-creator Rachel Lambert.