Dandelion Floral Syrup

With spring in full bloom, I’ve been feeling tingles of excitement being back in the kitchen to make medicine from the gifts of nature. This dandelion syrup is an easy way to harness the beautiful properties of the dandelion flowers. Springtime is the perfect time to pick and use dandelion flowers as well as the leaves. The roots however, are best left until fall, when they can be transformed into supportive bitter tonics, delicious roasted dandelion root “coffee” and more…

This recipe can be used in the same way you would use maple syrup or honey.

INGREDIENTS

• About 4 cups Dandelion Flowers

• 3 cups water

• 2 cups organic raw sugar or brown sugar

  DIRECTIONS

  Add water to a medium-sized pot.

  Remove the green parts from the dandelion flowers so it is only the yellow petals left. Remove as much green as possible.

  Add the yellow petals to the pot of water.

  When all petals are in the water, bring the pot to a boil and stir. Let it simmer for 20 minutes with a lid on.

  Remove the pot from heat and let it rest for a few minutes.

  Strain the dandelion flowers and squeeze out as much liquid as possible. Discard the dandelions.

  Add sugar to dandelion liquid and bring to a boil. Let it simmer over low heat for about 1 hour (or up to 1.5 hours) until the quantity has been reduced by 50-60%. The longer you let it simmer the thicker the syrup will become.

  Pour your dandelion syrup into sterilized jars, seal tightly and label. Store the syrup in the fridge. The syrup will keep for about 6 months.