It’s officially Spring and with that comes a ton of Dandelions everywhere you look, right? Did you know you can make something called Dandelion Honey or “Poor Man’s Honey” from just regular ole everyday Dandelions? Dandelion Honey isn’t technically honey but it does have a very similar taste to a heavy floral type honey. It is amazing on morning toast and in hot evening teas. You can find the quick and easy step by step recipe below.
Ingredients
- 4 cups fresh dandelion flower heads (about 200-300 flowers, depending on size)
- 4 cups water
- 3 cups granulated sugar
- 1 tablespoon lemon juice
Other Materials
- A large pot
- A fine mesh strainer or cheesecloth
- A wooden spoon
- A clean glass jar for storage
How To:
- Harvest Your Dandelions
Harvest on a sunny morning when the dandelions are fully open and free of dew. Pick about 4 cups of flower heads from an area you are sure is free of pesticides. You will only need the yellow petals, so once picked, gently remove the green sepals (the bitter base) by either cutting the yellow petals away or plucking the petals from the center of the flower. - Rinse the Flowers
Place the dandelion petals in a colander and give them a gentle rinse under cool water to remove dirt, bugs, or dust. Shake off excess water, but don’t stress about getting them bone-dry. - Infuse
In a large jar, combine the petals with 4 cups of hot water. Let cool, then place in fridge to seep for 24 hours. - Strain the Liquid
Pour the mixture through a fine mesh strainer or cheesecloth into a large pot, pressing the flowers gently to extract all the flavorful liquid. You should end up with about 3-4 cups of dandelion-infused water. Discard the spent petals. - Cook the Syrup Add 3 cups of sugar to dandelion infused water. Stir over medium heat until the sugar fully dissolves. Once dissolved, bring the mixture to a low boil. Add the lemon juice here if you’d like a brighter, slightly tart finish. Let it simmer gently for 1 hour, stirring occasionally. The liquid will reduce and thicken into a honey-like consistency. To test, drip a bit onto a cold plate—if it holds its shape and doesn’t run, it’s ready. TIP: The longer you simmer, the thicker your honey will get. For a pourable syrup, aim for 1 hour; for a spreadable texture, go closer to 2.
- Bottle It Up
Carefully pour the hot dandelion honey into a hot sterilized glass jar. Let it cool completely before sealing the lid. It’ll thicken more as it cools, so don’t worry if it seems a little runny at first.
Storage
Store it in a cool, dark place, or refrigerate for longer shelf life (up to a month or two) or preserve by canning. Leave 1/4 inch headspace and canned for 10 mins for quarter pint sized jars.
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