Apr 22, 20204 min read

THE BEST DANDELION HONEY RECIPE

Updated: May 20, 2021

Dandelion honey and syrup from the French Alps

Dandelion honey - an amazing alternative for Vegans.

It doesn't exploit bees but tastes very similar to honey and has its health benefits.

This post introduces you to ways of utilising the amazing plant the common all garden Dandelion. I know it could be mistaken as a stubborn weed that grows in your garden and is hard to be rid of, but did you ever think about that maybe nature is trying to tell you something? Instead of killing it, embrace it and make use of it!

“Some people need flowers, some people need dandelions. It’s medicine, it’s what you need at that time in your life.” Sandra Cisneros

What is Dandelion honey?

Dandelion “honey’ is not actually honey. It’s made by human hands by collecting flowers and adding sugar and water, so actually it should be called Dandelion syrup.

It’s a great alternative for vegans as we are not exploiting the bees for their hard earned honey, we are making it from the flower ourselves – cutting out the middle man (bee).

You can use the syrup to sweeten your tea, put on pancakes, use as a sweetener for cakes and bakes, anything you would use normal honey for!

Dandelion health benefits

Let me tell you a little more about this amazing plant…

Dandelions and dandelion leaves are low in calories and rich incarbohydrates and fibre, according to the USDA Nutrition Database.

It contains vitamins A, B6, C, and K as well as minerals, iron, calcium, magnesium, potassium, and sodium [2]

Dandelion leaves can be eaten cooked or raw and serve as an excellent source of vitamins A, C and K. They also contain vitamin E, foliate and small amounts of B vitamin.

The root of the dandelion is rich in the carbohydrate inulin, which is a type of soluble fiber found in plants that supports the growth and maintenance of a healthy bacterial flora in your intestinal tract.

Dandelion root is often dried and consumed as a tea and ‘coffee’ but can also be eaten in its whole form [1]

There are a fair amount of Dandelion cook books you can read to give you inspiration in the kitchen.

Did you know that in French Dandelion means ‘Lion’s Tooth’ (Dent-de-lion)?

Other benefits:

Contains potent antioxidants
Stimulates the immune system
Prebiotic and other digestive benefits
May help fight inflammation
May Aid Blood Sugar Control
Controls Diabetes
May Reduce Cholesterol
May Lower Blood Pressure
Good for the liver and kidneys
Prevents Urinary Disorders
May Aid Weight Loss
May Fight Cancer
May Support Healthy Digestion and Treat Constipation
Great for acne and other skin concerns
May Support Healthy Bones

Ref. /1//2/

Dandelion honey recipe

So I will share the recipe that my mum and I have been following for years.

Ingredients:

To make approx. 2 litres of syrup you need:

1’000 (yes a thousand) Dandelion flower heads
3 litres of water
1.5 kg of sugar (more or less depends how thick you want it)
Juice of 2 lemons
A few disinfected jars
Muslin (for filtering)

Method:

1. You need to find Dandelions that are not sprayed by pesticide and that grow away from pollution.

You pick just the heads, making sure that you don’t pick the stem. I’m using gloves to collect them to avoid staining of my hands yellow. The flower is producing ‘milk’ from the stem when cut.

Choose the most nourished and best looking, with open flowers that contain the most pollen. Remember not to take all the flowers from one patch, leave something for the bees to feed and for the plant to continue to grow.

2. When you get home leave the flowers in the shade outside or balcony for couple of hours. DON'T WASH THEM! Spread them around to give any little bugs a chance to escape before cooking the flower heads.

3. Then put all the flowers into a pan with water and gently boil for 45 min. Allow the mixture to cool for minimum of a few hours. I leave mine overnight and I finish it off the next day.

Leaving it overnight gives the flowers time to release all the nutrients into the water.

4. Filter the mixture through the muslin cloth, the liquid is the ‘gold’! Your base for the syrup or honey. Make sure you get all the liquid to the last drop.

5. Place the golden liquid on a low heat and add sugar. You can add sugar of your choice. I’m using coconut sugar or beetroot sugar. Stir in to the mixture until all the sugar has dissolved.

(If your consistency is runny, keep it simmering on low heat and let the water evaporate until you get your desired syrup or honey consistency, alternatively add more sugar)

6. Add the lemon juice

7. Bring the syrup close to boiling and carefully pour in to disinfected jars. Close the jars and put them upside-down until they have completely cooled. This technique (mum’s practice) assures that the jars will close with lids ‘sucked in’ and your syrup or honey will stay fresh up to a year!