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Dandelion Honey: A Sweet and Nutritious Alternative to Traditional Honey
Can you remember when you were a child and would pick dandelion bouquets for your mom? I used to be so proud of those bouquets, and my mother, bless her heart, would keep them for at least a day in a jar on the countertop in appreciation.
My own children also used to gift me with dandelion bouquets. Oh how I loved their sincere efforts to gift me with something beautiful.
Now, as an adult, dandelions are somewhat of a nuisance on the lawn. Pretty while they are still yellow and in bloom, but once they go to see, quite homely and not so nice to look at.
Today I am sharing a delicious alternative and way to use up some of those pesky dandelion blossoms. Dandelion Honey!
Dandelion honey is a sweet and delicious syrup that is very easily made from the petals of dandelion flowers. It has a similar taste to traditional honey, but with a slightly floral flavor that is unique to dandelions.
It is a popular alternative to traditional bee’s honey for vegans or anyone who may have an allergy to bee products. It is also a great option for those who are looking for a more sustainable honey option since it is made from a common weed that is more than abundant in many areas, and free for the asking!
This delicious honey can be used as a sweetener for tea, oatmeal, or yogurt, or as a topping for toast or pancakes.
Dandelion honey is not only delicious, but it also has several potential health benefits. Dandelions are rich in vitamins and minerals, including vitamin A, vitamin C, and iron.
It is also believed that dandelion honey can help with digestion, boost the immune system, and even reduce inflammation. While more research is needed to confirm these benefits, dandelion honey is a tasty and nutritious addition to any diet.
This honey contains potassium, a mineral that helps regulate blood pressure. Potassium helps counteract the negative effects of sodium, which can cause high blood pressure. By including dandelion honey in your diet, you can help reduce your risk of developing hypertension.
Overall, dandelion honey is considered to be a delicious and nutritious sweetener that offers numerous health benefits.
WHAT YOU NEED TO MAKE DANDELION HONEY
Four simple ingredients. Dandelion flowers. Citrus fruit. Water. Sugar.
250-300 dandelion blooms
4 1/4 cups (1 liter) water
1 orange, unpeeled and sliced
1 lemon, unpeeled and sliced
4 cups + 3 TBS (800g) granulated sugar
HOW TO HARVEST THE DANDELION FLOWERS
The first step in making dandelion honey is to harvest the flowers. Dandelions grow in abundance during the spring and summer months, May and early June being the best months to harvest them.
It is best to harvest the flowers in the morning when they are fully open and have not yet been visited by bees.
To harvest the flowers, gently pluck them from the stem, making sure to remove any green parts. It is important to only collect flowers from areas that have not been treated with pesticides or other chemicals.
CULINARY USES OF DANDELION HONEY
This honey is a versatile ingredient that can be used in a variety of culinary applications. Here are some ways to use dandelion honey in cooking and baking:
As a Sweetener
Use as a natural sweetener in place of traditional honey, sugar, or other sweeteners. It has a similar flavor profile to traditional honey, but with a slightly more floral taste. It can be used in tea, coffee, smoothies, and other beverages.
In Baking and Cooking
Dandelion honey can be used in baking and cooking to add a unique flavor to dishes. It works well in recipes that call for honey, such as muffins, bread, and granola. It can also be used in marinades and glazes for meat and vegetables.
As a Salad Dressing
Use it to make a delicious salad dressing. Mix it with olive oil, lemon juice, and Dijon mustard for a sweet and tangy dressing that pairs well with bitter greens like arugula and radicchio.
HINTS AND TIPS FOR USING DANDELION HONEY IN COOKING
Use dandelion honey in moderation, as it is still a sweetener and can add calories to dishes.
Store dandelion honey in an airtight container in a cool, dark place to prevent it from crystallizing.
Experiment with different flavor combinations to find your favorite way to use dandelion honey.
Overall, dandelion honey is a versatile ingredient that can add a unique flavor to a variety of dishes. Whether you use it as a sweetener, in baking and cooking, or as a salad dressing, this fabulous honey can be a delicious and healthy addition to any recipe.
HOW TO MAKE DANDELION HONEY
Simple to make, the petals of dandelion flowers are steeped in water and sugar overnight along with some sliced orange and lemon. The next day the mixture is then strained to remove any solids and the liquid is boiled and simmered, resulting in a golden sweet syrup that can be used in a variety of ways.
Place the dandelion blooms in a large non-reactive saucepan along with the water, and the sliced citrus fruit. Bring to a simmer and leave to simmer for 30 minutes.
Remove from the heat, cover with a tea towel and leave to stand at least 12 hours or overnight.
When you go to make the honey make sure you have some sterilized jars and lids read to go.
Strain the dandelion mixture through a fine sieve into a clean saucepan. Discard any solids.
Add the sugar and stir. Bring to the boil. Reduce to a simmer and allow to simmer for 30 minutes, stirring frequently. (see note)
Pour into sterile jars and seal. Stored in a cool and dark place, this honey will keep for 6 – 12 months.
This honey is a unique and flavorful alternative to traditional honey that offers potential health benefits. It has a thinner consistency than most honey, with a mild, herbal flavor and aroma. Its not a nutritional equivalent to traditional honey however as regular honey contains more antioxidants and nutrients.
This was a really fun exercise in foraging that I really enjoyed. I was a bit dubious as to how it would taste when done, thinking it might be bitter, but I was pleasantly surprised with the results as it is delicious!
Note: It is not possible or advisable to substitute any other sweetener for the sugar in this recipe. Other sweeteners just don’t give you the right consistency.
Would you like to try another flower jelly? This violet jelly looks amazing! My sister’s yard is full to overflowing with white and purple violets.
This Peony jelly also looks and sounds really delicious.
If you are a fan of preserving, you might also be interested in the following preserves I have made in my kitchen:
HONEY & STRAWBERRY JAM – This is a small batch recipe making 2 delicious half pint jars of jam. This is the perfect recipe for the smaller family and with strawberry season right round the corner is sure to come in handy.
SPICED PEAR CHUTNEY - This is one of my all time favorite chutneys. This is the perfect balance of sweet, spicy and sour and works very well when served with meats and cheeses, making it the perfect chacuterie board addition!
Yield: 3 1/2 pints
Author: Marie Rayner
Dandelion Honey
Prep time: 12 H & 35 MCook time: 40 MinTotal time: 13 H & 15 M
Dandelion honey is a sweet and delicious syrup made from the fresh blooms of the dandelion. It has a flavor very similar to that of regular honey, but is a great alternative for Vegans or those who are allergic to regular honey. Do note that you need to start this the night before.
Ingredients
250-300 dandelion blooms
4 1/4 cups (1 liter) water
1 orange, unpeeled and sliced
1 lemon, unpeeled and sliced
4 cups + 3 TBS (800g) granulated sugar
Instructions
Place the dandelion blooms in a large non-reactive saucepan along with the water, and the sliced citrus fruit. Bring to a simmer and leave to simmer for 30 minutes.
Remove from the heat, cover with a tea towel and leave to stand at least 12 hours or overnight.
When you go to make the honey make sure you have some sterilized jars and lids read to go.
Strain the dandelion mixture through a fine sieve into a clean saucepan. Discard any solids.
Add the sugar and stir. Bring to the boil. Reduce to a simmer and allow to simmer for 30 minutes, stirring frequently. (see note)
Pour into sterile jars and seal.
Store honey in a cool and dark place. It will keep for 6 – 12 months.
Notes
To test for doneness: Put 2-3 teaspoons of the honey on a ceramic plate and leave to cool briefly. If the honey is too runny, you can continue to boil the honey until the desired consistency is reached. If it is too thick, you can add a little boiled water, stirring it in well.
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