It’s dandelion season—the time of year when many of my gardener friends are frustrated by the many hours required to pluck these “pesky weeds” from their perfectly manicured gardens and lawns. Some—though none of my friends—actually spray poisonous herbicides on them!!
I, on the other hand, am thrilled at the sight of their yellow blooms shining up like sunshine across the yard. Not only are these flowers incredibly useful, but the entire plant is edible and super nutritious. The roots can be roasted and added to coffee like chicory (or enjoyed in countless other ways), the greens are chock-full of vitamin A, K, folate, and vitamin C (because… scurvy), and can be eaten raw or cooked, and the flowers can be infused into oil for making salves, skin creams, wine, and … honey.
Dandelion honey isn't real honey made by bees, so it’s vegan and pollinator-friendly, but don’t forget to save some flowers for the bees, too. After all, dandelions are one of their first available food sources. Thanks to the million wishes I made last spring, my garden is LOADED.
Dandelion honey (also called dandelion syrup) is made with the flowers and sugar, and is great substitute for actual honey, maple syrup, or agave in recipes. The consistency is similar to agave, and has a nice light amber color. It can be used in baked goods, to sweeten whipped cream or herbal tea, or in place of honey in your favorite food or drink. I like to splash a bit into my Prosecco or vodka tonic for a super tasty cocktail, or into sparkling water for a hydrating afternoon mocktail.
When foraging for dandelions, it’s best to harvest from a spot where you are sure there haven't been any chemicals applied. Generally, lawns that are loaded with flowers are safe—poison would have killed all but a few. Some people like to wash them before cooking, but I prefer to gently blow off any loose dirt or tiny insects that might be hiding in the petals. That’s because washing the flowers removes most of the pollen, which I want in my diet. In fact, many people purchase bee pollen or local, raw honey for that same reason. Also, dandelion flowers close at night, so make sure to pick them during the afternoon when they’re wide open.
Once the flowers are picked, I remove all the green parts and discard them in my yard (yay, more flowers next year). To do this, I use scissors to snip off the green base of the flower head that attaches to the stem. This makes it easier to pull away the outer bracts - that green ring holding all the petals in place. This step is time consuming, but don’t be tempted to skip it… the green parts can be bitter and we’re going for sweet in this recipe.
Now that you’ve set all the petals free, you’re ready to go.
INGREDIENTS
4 cups fresh dandelion petals, loosely packed
1 tablespoon of lemon juice OR 1/2 teaspoon of citric acid
2.5 cups of water
2.5 cups organic sugar; I prefer coconut sugar but it will darken the color of your honey
1 tsp real vanilla extract
INSTRUCTIONS
Pour the water, lemon juice or citric acid, and dandelion flowers into a saucepan
Bring to a rolling boil, then reduce to a very low simmer with a lid on for 20-30 minutes.
Turn off the heat and let the dandelion tea cool to infuse for 2-4 hours (or overnight in the fridge).
Once cool, strain out the flowers and any lemon bits using a fine sieve, cheesecloth, or even a coffee filter. Make sure to squeeze all of the juice out!
Put the dandelion tea back into the saucepan and add the sugar. Stir on medium heat until the sugar is dissolved, then bring it to a rolling boil for approximately 15-20 minutes - OR until the liquid has reduced to your preferred consistency. NOTE: the mixture will continue to thicken as it cools, so test the consistency periodically by putting a little on a spoon or plate, then putting it in the fridge or freezer for a minute or so to cool. You CAN overcook/burn your honey, which would be terribly sad.
Once you’re happy with the consistency, turn off the heat and carefully pour the hot honey into clean, sterilized (boiled), glass jars. It can be stored in the refrigerator for 4-6 weeks. To store longer, place the cool jars into the freezer until you need them. Don’t forget to leave at least an inch of headspace or your glass jars can break.