Dandelions have many secrets. Beyond their reputation as a weed they can be turned into toys for kids and they can be eaten. I have to admit that playing with them and not eating them is how I best know dandelions. But, after publishing my story about dandelion crowns, I heard so much about the culinary wonders of dandelions that I finally decided to try and cook with them. Today I made some dandelion syrup.
This what you need:
Adapted from 5 Orange Potatoes
250 dandelion flowers (make sure they are pesticide free)
1 lemon,
4 Cups of water
2 pounds of sugar (organic cane sugar)
This is how you do it:
Safe harvesting of non-toxic dandelions means that you have to find plants away from roads (don’t pick them in ditches). Look for pesticide free backyards or untreated fields.
Use only the dandelion flowers (no stems) add them with your water and bring them to a boil. Simmer for 1 hour and let it cool down and put it in the fridge and let them steep overnight.
Strain the flowers from the water, add lemon juice squeezed from 1 lemon and add sugar. Bring to a boil and simmer for 2 hours. After 2 hours skim the froth from the syrup and carefully pour into your jars or bottles. Seal the opening and let cool.
Pour you syrup in jars and let them cool.
Use your dandelion syrup as would use maple syrup, I tried it on my pancakes this morning and really enjoyed the sweet earthy floral tastes.
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