Dandelion flowers can be used to make this tasty dandelion syrup. Dandelion syrup is also known as dandelion honey since the color, taste, and uses are very similar to honey. The syrup has a delicate floral flavor and can be used in sweet as well as salty dishes. Try putting it on your breakfast cereal, on a pancake, or try to marinate chicken breast in a mix of dandelion syrup, soya sauce, sesame seeds, and garlic.
The beautiful yellow flowers are very invasive and are often seen as an enemy in people’s gardens. But what many people don’t know is that the entire plant including the flower, leaves, and roots are edible. Moreover, dandelions have a lot of health benefits and are, therefore, a great wild edible to forage! Dandelion syrup requires a bit of time but it is at the same time a fun spring activity and very entertaining for children.
Dandelion Flower Syrup (Dandelion Honey)
- 7 oz (200 grams) Dandelion Flowers
- 6 cups (1.5 liters) water
- 7 cups (1 kg) sugar
- 2 tablespoons lemon juice
- In a medium-sized pot, add 6 cups of water (1.5 liters).
- Cut off the green parts from the dandelion flowers so it is only the yellow petals left. Remove as much green as possible.
- Put the yellow petals in the pot of water.
- When all petals are in the water, bring the pot to a boil and stir. Let it simmer for 20 minutes with a lid on.
- Remove the pot from heat and let it rest in the fridge for a minimum of 4 hours - preferable overnight.
- Strain the dandelion flowers and squeeze out as much liquid as possible. Discard the dandelions.
- Add the dandelion liquid, sugar, and lemon juice to a pot and bring to a boil. Let it simmer over low heat for about 1 hour until it has reduced by 50-60%. The longer you let it simmer the thicker syrup it will become.
- Add the dandelion syrup to sterilized jars and store it in the fridge. It should keep for about 6 months.