Everyone on my Christmas list is getting a jar this December… this recipe is that fabulous. Before we get to the recipe, I should explain a few things. First, I am a big believer in letting my lawn grow au naturel. Rain from the sky and an occasional mow pretty much sum up my approach to lawn care, to the chagrin of a few of my neighbors. This means, of course, that I am blessed with a brilliant display of yellow dandelions this time a year. Weeds, did you say? No Way!
Dandelions were imported into the US hundreds of years ago as a nutritious food source. Dandelions are wildly good for you, rivaling carrots and spinach in their Vitamin A, Vitamin B12, Vitamin C, Calcium, Iron, and Phosphorus. The entire plant is edible, but today we are focusing on the pretty yellow flower heads. A quick web search will reveal how dandelion flowers are valued for their antioxidants, their diuretic and antibacterial properties, and their use by herbalists in treating everything from headaches and depression to stomach and menstrual cramps. Dandelions aren’t weeds… they’re nature’s own grocery store and pharmacy!
Today we are making dandelion “honey.” The taste is spot-on identical to wild honey, without the hefty price tag. At about 50 cents a pint (for the sugar and pectin), this “honey” is a real bargain. It’s vegan, has practically the same glycemic index as honey, and contains pollen (which is where many of the purported health benefits of bee honey originate). Make sure you pick dandelions from an unsprayed location! Allow yourself about an hour in the sunshine to harvest enough flower heads for this recipe.
Ingredients (makes 9 half-pint jars)
8 cups dandelion flower heads (cut just above the base of the flower head, to get all of the yellow and almost none of the green)
8 cups boiling water
6 cups white sugar
Juice from 1/2 large lemon OR Juice from 1 whole, large orange
4 tablespoons pectin powder
Directions
Step 1) Cover dandelion flower heads with boiling water. Cover and set aside for at least three hours or overnight.
Step 2) Carefully pour the mixture through a fine mesh sieve, saving the “tea” and discarding the flower petals.
Step 3) Bring 6 cups of dandelion tea to a boil in a large pot (if you have more than 6 cups of tea, you can freeze the excess).
Step 4) Stir pectin into sugar (the pectin will dissolve more readily this way). Add pectin/sugar mixture all at once to pot of boiling tea. Add lemon juice or orange juice as well.
Step 5) Stir thoroughly until sugar is completely dissolved.
Step 6) Bring mixture to a full rolling boil. Boil for 3 minutes with stirring, then turn off heat.
Step 7) Follow canning instructions to preserve your dandelion “honey.” Leave 1/2 inch headspace, and process jars in boiling water bath for 10 minutes.
Enjoy!
Crowded Earth Kitchen 
Reblogged this on OurPantheons.
one of the most interesting things I’ve read in a long time. Never thought about the flowers, but they use dandelion greens all the time. Who knew???
I know, right? The greens can be enjoyed cooked, raw, or dried as an herb. The roots are powerfully nutritious, and are used in teas and tinctures. They are most potent raw/dried, but most delicious (coffee-like) when roasted and ground. I’ll never look at dandelions quite the same way again! 🙂
Very interesting. I’ve got enough dandelions to make enough honey to share with the neighbours so they won’t be mad that I’ve got dandelions in the first place. Can you use something other than white sugar? I really hate that stuff.
I’ve only made it with white sugar; it cooks to a honey consistency. What do you usually use as a sweetener?
I try to use organic granulated turbinado sugar, and lately, coconut sugar. Both work well, but the honey would have a richer more brown sugary taste.
A brown sugar taste would work well, I think. My local food co-op sells a white sugar that is Fair Trade and organic.
That’s the best you could hope for with a white sugar. I definitely support Fair Trade.
I never would have thought to use dandelions for cooking, but my garden is inundated with them so I’ll definitely be trying this!
Have fun with it! I’m going to play with dandelion roots next, and see what kinds of tea blends I can conjure up! 🙂
Nick will love this. He built a beautiful and large urban garden in my backyard and the first thing I will harvest this year are the dandelions!
It’s a fun recipe to try, and a great way to make room for other garden food. I can’t say “a great way to weed the garden,” because dandelions aren’t weeds!