Foraged Favorites - Dandelion Honey

Published on 30 April 2026 at 21:17

Dandelion Honey

The Enchanting Dandelions

Dandelions, steeped in folklore and herbal traditions, embody resilience, purification, joy, and prosperity. They flourish in the most challenging conditions, bursting into vibrant bloom at the first sign of warmth, and radiate the sun's energy through their golden petals.

Transforming their blossoms into a honey-like syrup is a delightful spring ritual that pays homage to both the plant and the season. This syrup is an ideal addition to your seasonal kitchen magic to enhance the sweetness of summer.

Ingredients

  • 4 cups fresh dandelion blossoms (fully opened, no stems or green parts)
  • 4 cups water
  • 1 lemon, thinly sliced
  • 1 vanilla bean 
  • 3 ½ to 4 cups sugar
  1. Pick dandelion blossoms when fully open. Remove as much of the green base as possible to avoid bitterness.
  2. In a large saucepan, combine the dandelion petals, water, lemon slices, and vanilla bean if using. Bring to a gentle boil, then reduce heat and simmer for 30 minutes.
  3. Remove from heat and allow the mixture to steep for 6–12 hours (or overnight) to fully extract the flavors
  4. Strain the infusion through a cheesecloth lined fine mesh strainer, pressing gently to extract as much liquid as possible.
  5. Pour the strained liquid back into the pot. Add the sugar, stir well, and bring to a boil. Reduce heat and simmer gently for 45 minutes to 1 hour, or until the mixture thickens to a honey-like consistency. Stir occasionally and watch closely.
  6. Sterilize jars and set a water bath canner up with enough water to cover jars by at least 1 inch.
  7. When the honey has reduced to desired consistency (it will thicken more as it cools) 
  8. Pour hot honey into hot jars, leaving ¼ inch headspace. (pint or half-pint jars)
  9. Wipe rims of the jars clean, apply lids and rings.
  10. Process in a water bath canner:
    • 10 minutes (below 6,000 ft)
    • 15 minutes (above 6,000 ft)
  11. Let jars rest, then cool and store.
  12. Will keep 1 year, store in a cool dry space.

Pour over pancakes, biscuits, waffles, stir into tea, use to sweeten lemonade, or anywhere you would use honey.