Nature have completely exploded with dandelions, or dandeeelions as I tend to call them, and what better way to make use of what nature provides than cook with this little yellow treasure
Some of you would probably feel stressed with this many dandelions on your yard and property but for me, I really don’t care. Our whole property is full of weeds and herbs and other edible greens. Everything from dandelions, to wild strawberries, red cloves, spruce tips, and much more. It’s part of life and nature, and I rather have a wild untamed lawn than one that is perfectly arranged and where the grass is that perfect shade of green with no weeds and moss. It’s just not how I prefer it.
When I shared photos of the vast amount of dandelions that grows on our property (on Instagram) and that I was making dandelion syrup many of you asked me if I could share the recipe, and of course I can. And here it is!
There are two ways of making the syrup, but the result are still yum! I often add lemon at the end, but that’s totally optional. You can also make the syrup a but lighter in color by using regular caster sugar but the brown demerara sugar makes the syrup this darker golden color that I love, and it also taste better in my opinion.
- 0.5 litre/2 cups of dandelion flowers
- 0.5 litre/2 cups of water
- 2.5 dl/1 cup demerara sugar/brown sugar
- lemon zest, from 1 lemon (optional)
Use the whole flower heads or remove the petals from the flower if you prefer that. It’s not a huge difference in taste, but I prefer using the whole flower, it gives you that tiny hint of something I’d call bitterness and it balances the sweetness of the syrup.
Put the flowers in the shadow/inside to get rid of the bugs, the tend to wander away on new adventures if left there for a little while (say 30 minutes). Add the flowers/petals to a heavy bottomed sauce pan and add the water. Put a lid on the pot and lett simmer for about 20 minutes.
Pour the mixture through a sieve to get rid of the flowers, press firmly with a spoon to get all the goodness from the flowers into the syrup. Pour the fluids back into the sauce pan and add sugar. Let boil for about 10 minutes or so, until the liquid is like a runny version of maple syrup. Add lemon zest at the end, and let it boil another minute or so. Remember that the syrup will get thicker when it’s cold.
Once you have the consistency you like, pour into a clean and sterilized jar. Put a lid on the jar and let cool in room temperature. Store in fridge and enjoy on pancakes, to yoghurt and fruits or whatever way you like it!
Good luck!/Lycka till!