Ever walked through a garden and spotted those bright yellow dandelions? Most people see them as pesky weeds, but let me let you in on a little secret: they’re actually a treasure trove of health benefits! Yup, these little yellow wonders are packed with vitamins and minerals. And guess what? You can transform them into something amazing—dandelion honey! Or as some call it, “poor man’s honey.”
Now, before you roll your eyes and think, “Honey from dandelions? Really?”—I get it. I was skeptical too. But trust me, done right, this stuff tastes so much like honey it could make a bee jealous.
Here’s the scoop: Dandelion honey, or dandelion syrup, is made from the flowers of the dandelion plant and sugar. No bees involved, making it a perfect treat for vegans! It’s sweet, aromatic, and versatile. Spread it on toast, drizzle it over pancakes, or mix it into tea. The possibilities are endless!
Curious to give it a whirl? I’ve got a foolproof recipe that’ll ensure your dandelion honey tastes just like the real deal.
Tips for Picking Dandelions:
- Pick flowers on warm, sunny days for maximum nectar.
- Avoid flowers near busy roads and dog-marking spots.
- Gently tap flowers to shake off little critters before nipping them off.
- Pick big, open flowers for the best flavor.
- If you can’t pick enough flowers at once, refrigerate or freeze them. Boiling them right after picking yields the most flavor.
Make your own dandelion honey
Ingredients:
- 100 dandelion flower heads (about 100g or 3.5oz, medium to large heads)
- 2 apples (about 500g or 17oz, cut into chunks, seeds removed)
- 1 liter of water (4 cups)
- 50ml freshly squeezed lemon juice (just under 1/4 cup)
- 9dl sugar (3.6 cups, white or light brown cane sugar)
- 1 micro pinch of salt
- Optional: 30-40 tops of canola/rapeseed flowers or other edible aromatic flowers (wild hibiscus, lavender, Alaskan fireweed, meadowsweet)
Instructions:
Pick and Prep: Some recipes suggest removing the green parts of the dandelions, but it can be quite time-consuming. My experiments showed that the green parts add a slight chlorophyllic flavor, akin to a hint of Earl Grey tea.
It’s only overpowering if you leave the flowers soaking in the flower juice overnight. To save time, leave the green parts on and strain the flowers from the juice shortly after boiling. If you prefer to remove them, only trim off the bottom couple of millimeters (1/8″) to avoid cutting away the nectar.
Boil: In a pot, combine the dandelion petals, sliced apples, and water. Bring to a boil and let it simmer for 20-30 minutes.
Strain: Use a cheesecloth or nut milk bag to strain out the flowers and apples, collecting the flower water in a pan.
Simmer: Pour the collected liquid back into the pot. Add the lemon juice and sugar. Simmer over low heat until the volume has reduced by about half. Do not cover the pot! Stir occasionally in the beginning, but be cautious. Recrystallization can occur if you stir too much once the water starts evaporating. Aim for a gentle simmer to evaporate the water. After 24 hours, it should reduce to about 2/3.
Check Consistency: Place a small plate or bowl in the refrigerator. To test the consistency, pour half a teaspoon of syrup on the cold plate. It will quickly come to room temperature, allowing you to check if it’s thick enough.
Store: Pour the hot syrup into sterilized jars and seal them. The high sugar content ensures your vegan honey can last indefinitely. I’ve kept samples on my kitchen counter for over a year without any issues. You can even freeze it without altering its consistency.
Pro Tips:
- Add Extra Flavor: Mix in other edible flowers like wild hibiscus, lavender, or meadowsweet for a stronger scent and taste.
- Green Stuff: Removing the green parts of dandelions is optional. It can add a hint of Earl Grey tea flavor, which some might find delightful.
- Apples: Adding apples can provide a more complex taste and mimic the fruity acidity of honey.
Fun Fact: One bee can carry 25 mg of pollen back to the hive in one flight. You can gather a lot more than that in one trip to your front yard. A bee produces about 1/12th of a teaspoon of honey in its lifetime. With this recipe, you’ll make at least 3.2 cups (that’s 150 teaspoons)! Not that it’s a competition… but just saying. 😉
Using Dandelion Honey:
- Sweetening Drinks: Use it in tea, coffee, lemonade, or cocktails.
- Baking and Cooking: Replace honey or sugar in recipes. Adjust the liquid content in baking as needed.
- Salad Dressings and Marinades: Add a fruity, tart twist to savory dishes.
Bonus Tip:
Combine dandelion syrup with a few maple leaves for a medicinal drink that can help reduce fever. Nature’s remedies are truly amazing!
If you accidentally reduce it too much, thin it with boiled water. If it’s very thick, it might have a slightly burnt taste, so be cautious.
If it’s too runny, put it back on the stove to evaporate more water or add some powdered sugar to thicken it quickly.
