Dandelion Honey

“Forgive me if I never visit. I am from the fields, you know, and while quite at home with the dandelions, make a sorry figure in a drawing room.”
― Emily Dickinson

In it’s lifetime a bee will produce a precious 1/12th of a teaspoon of honey. And they love the humble dandelion.

 

The dandelions are in full bloom and shine like stars in fields and hedgerows. They cheer the heart.

Not only are they glorious to behold but have far reaching health benefits, even though they are viewed as a pesky weed.

Herbalists will use the whole plant; root, stem, leaf and flower each having different medicinal actions.

It is a wonderful anti-viral and the flowers have a particular positive effect on the heart. The bitter leaves supportive of the liver and gallbladder, a few can be added to a salad or juiced with apple, celery and ginger.

As you warm up the dandelions in the water you will detect a honey fragrance.

Enjoy making use of this wonderful herb.

 

“Dandelion is the ideal spring cleanser, spring bitters, and spring tonic.’ Dr. Swinburne Clymer

 

R E C I P E

100 dandelions  *  1.5 cups organic sugar (around 315g)  *  Half a small unwaxed lemon sliced 2 or 3 times

 

• Pick around 100 dandelion heads. Ideally away from roads and pollution. You can include a bit of the stalk at the top.
• Only wash if you concerned about pollution as you want to retain the pollen that may come off through washing. Leave them on a cloth for about 15 minutes or so to allow any insects to crawl out.
• Place the heads in to a saucepan with half a small lemon cut in to slices and 1.5 cups water (around 350ml).
• Place the lid on and simmer for 15 minutes.
• Take off the heat and cool. Infuse overnight.
• Place a muslin cloth over a sieve on top of a bowl and strain out the liquid, giving the cloth a tight squeeze to release all the liquid.
• Put the dandelion liquid in to a pan and add the sugar. Ideally you want to weigh the liquid and then add the same amount of sugar, so it may differ slightly from the amount in the recipe.
• Stir on a low heat until the sugar has dissolved and then simmer from 15 to 30 minutes until your have the desired consistency. Test by dropping a bit on a cold plate and see how set it looks. The honey will turn a darker caramel colour. You want a runny honey consistency. Remember it will thicken as it cools.
• Pour while still hot in to a sterilised jar. Be careful as it will be very hot.

Use as you would honey or take off the spoon.