Dandelion Syrup

This syrup uses the flowers from the dandelion plant and has a delicate flavour similar to honey. It can be used much the same way as other plant based syrups and best of all it costs no more than a bag of sugar!

Once you've picked your dandelion flowers you need to remove the green parts as they can discolour the syrup and leaving it tasting slightly bitter.

Dandelion syrup

Ingredients

2 cups dandelion petals

4 cups boiling water

2 - 3 cups granulated sugar

Juice of 1/2 a lemon

Method

Wash your dandelions and leave to dry to remove any bugs hiding in there.

Remove all the green parts of the dandelion heads. You can slice the green parts off with a knife or scissors if you find it easiest. I let the petals close up a bit then gripped them all together, making sure not to hold any green parts, twisted a bit and pulled them off and that worked quite well for me. You'll need about 4 cups or so of dandelions to get 2 cups of petals.

Add the petals to the pan with the boiling water and simmer for 15-20 minutes.

Take of the heat, cover and leave to stand overnight or for 8-12 hours.

Strain out the petals from the water and squeeze out the petals, this should leave you with about 3 cups of dandelion water.

Put the water in the pan with the sugar and lemon juice. I only had 2 1/2 cups of sugar in the house so I used that amount, more sugar will give you a thicker syrup. 

Bring to the boil whilst stirring until the sugar has dissolved, cover and reduce to a simmer.

Simmer for around 2 hours, stirring occasionally. To check the consistency, get a little bit on a spoon, allow it to cool a bit and dip your finger in. Once you're happy with the consistency remove from the heat.

Allow to cool slightly and pour into sterilised jars and seal.

Foraging Dandelions

Foraging for dandelions is fairly simple given that they grow pretty much everywhere in open grassy spaces. 

Dandelion leaves and roots can be foraged between February-November although the roots are best dug up in the autumn as that is when they are fattest and their flavour is most mellow. The flowers can be foraged in late spring between April-May. 

They grow in fields, parks and even gardens so it shouldn't be too hard to find some. Try to avoid the ones growing by roadsides though, if you ask nicely enough that neighbour with loads growing in their garden might even let you pick some if that's your only option! Never hurts to ask!

The flowers are large and yellow and made up of lots of fine petals. The leaves, growing from the base of the plant, are long and pointed with jagged teeth.

The leaves can be sautéed or used in salads, the flowers can be used to make drinks and in baking and the roots can be roasted and ground to make dandelion coffee.

Make sure you check out this guide to foraging sustainably before you go!