Preserving
Dandelion Honey
Flower petals, lemon and sugar boiled down to a syrup that fools everyone who tastes it: no bees involved.
28 April 2026 5 min read Serves 12
Foraging notes
Dandelion heads picked wide open from unsprayed meadows in full sun.
Pick only the yellow petals. The green calyx underneath makes the syrup bitter, so pull the flowers apart by hand.
The finished syrup tastes somewhere between honey and hedgerow flowers, and turns toast, porridge and dressings around.
Best months
Ingredients
- 3 large handfuls of dandelion petals
- 1L water
- 1 unwaxed lemon, sliced
- 1kg granulated sugar
- 1 tbsp lemon juice
Method
Steep the petals
Cover the petals and lemon slices with the water, bring to a boil, then switch off and steep overnight.
Strain
Strain through muslin, pressing gently to squeeze out the golden liquor.
Boil to a syrup
Add the sugar and lemon juice, then boil steadily for 25 to 35 minutes until thickened slightly. It firms up more as it cools.
Jar
Pour into sterilised jars and seal. Keeps six months in a dark cupboard.
Kitchen tip: Add half a grated apple during the boil for a softer, more natural set.
