How To Make Dandelion Honey

Forget everything you thought you knew about dandelions! These sunny little “weeds” aren’t just pesky lawn invaders – they’re bursting with potential, just waiting to be transformed into something magical. And what could be more magical than homemade dandelion honey?

Imagine this: you step outside on a crisp spring morning, greeted by a sea of golden dandelions dancing in the breeze. You bend down, gently pluck a handful of their cheerful blooms, and know that within them lies the promise of something truly special. This, my friends, is the essence of dandelion honey.

It’s not just a delicious sweetener; it’s a symphony of flavors. The delicate floral notes of the dandelions mingle with a hint of citrusy tang, all wrapped up in a golden embrace of sweetness. Drizzle it on warm pancakes, stir it into your tea, or simply savor it by the spoonful – dandelion honey will transport your taste buds to a sun-drenched meadow, where nature’s bounty reigns supreme.

But the magic doesn’t stop there. Dandelion honey is more than just a treat; it’s a nutritional powerhouse. Packed with antioxidants, vitamins, and minerals, it’s a natural way to boost your health and well-being. So ditch the store-bought honey and get ready to embrace the sunshine on a spoon!

Questions I get asked about this honey:

Is it safe to eat dandelions?

Yes, as long as you pick them from areas free of pesticides or pollution. Stick to bright yellow petals and avoid green parts.

Do I need to wear gloves when handling dandelions?

Not necessary, but wearing gloves can help prevent staining your hands.

What type of lemon slices should I use?

Any type will work, but organic lemons are preferred.

Can I use more or less sugar?

Absolutely! Adjust the amount to your personal sweetness preference. Start with less and add more later to taste.

How long does the honey last?

Stored in an airtight container in the fridge, it should last up to 2 months.

What you need to make this amazing dandelion honey:

Ingredients:

2 cups packed dandelion petals (bright yellow, no green)

4 cups water

3 lemon slices (optional, adds pectin for thickening)

2-3 cups sugar (adjust to your sweetness preference)

how to make it:

Instructions:

Gather your dandelions: Choose sunny mornings when the flowers are fully open. Pick only the bright yellow petals, discarding any green parts or closed buds. Wash the petals gently to remove any dirt or insects.

Make the dandelion tea: In a large pot, combine the dandelion petals, water, and lemon slices (if using). Bring to a boil, then reduce heat and simmer for 30 minutes.

Steep and strain: Remove from heat and let steep for at least 4 hours, ideally overnight. Strain the liquid through a cheesecloth or fine-mesh sieve, discarding the solids.

Simmer and thicken: Return the dandelion tea to the pot and bring to a gentle boil. Gradually add sugar, stirring until dissolved. Reduce heat and simmer for 1-2 hours, or until the syrup thickens to your desired consistency. Test by placing a small amount on a spoon and letting it cool slightly; it should coat the back of the spoon.

Cool and store: Let the dandelion honey cool completely, then store in an airtight container in the refrigerator for up to 2 months.

Printable Recipe:

Dandelion Honey

Ingredients

2 cups packed dandelion petals (bright yellow, no green)
4 cups water
3 lemon slices (optional, adds pectin for thickening)
2-3 cups sugar (adjust to your sweetness preference)

Instructions

Gather your dandelions: Choose sunny mornings when the flowers are fully open. Pick only the bright yellow petals, discarding any green parts or closed buds. Wash the petals gently to remove any dirt or insects.
Make the dandelion tea: In a large pot, combine the dandelion petals, water, and lemon slices (if using). Bring to a boil, then reduce heat and simmer for 30 minutes.
Steep and strain: Remove from heat and let steep for at least 4 hours, ideally overnight. Strain the liquid through a cheesecloth or fine-mesh sieve, discarding the solids.
Simmer and thicken: Return the dandelion tea to the pot and bring to a gentle boil. Gradually add sugar, stirring until dissolved. Reduce heat and simmer for 1-2 hours, or until the syrup thickens to your desired consistency. Test by placing a small amount on a spoon and letting it cool slightly; it should coat the back of the spoon.
Cool and store: Let the dandelion honey cool completely, then store in an airtight container in the refrigerator for up to 2 months.

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

How To Make Dandelion Honey