Dandelion Syrup

Spring and early summer are the best times to make fresh Dandelion Syrup. The flowers are fully open, easy to spot, and almost always plentiful. Dandelions grow just about everywhere, and instead of being mad at them for growing wild, why not turn them into something useful and tasty?

This syrup has a light floral flavor with hints of flowers and citrus. It’s a great way to make use of something most people pull out of the ground and throw away. To me, that’s the ultimate gardener’s revenge, eating weeds instead of cursing them.

Dandelion syrup is a light, gentle syrup that foragers worldwide can make. It works well on pancakes, waffles, biscuits, and toast. You can drizzle it over yogurt, mix it into tea, or add it to homemade lemonade. It’s versatile, simple, and made from something free and often overlooked.

How To Forage Dandelions

When picking dandelions, ensure they haven’t been sprayed with herbicides or pesticides. Be sure to avoid roadsides, lawns with weed treatments, or areas close to heavy foot traffic. And away from where animals might go to the bathroom.

Look for fully open, bright yellow flowers free from insects or damage. Pick flowers in the morning after the dew has dried, and gather only what you plan to use.

A forager’s pro-tip? Let the flowers sit on a paper towel to allow any bugs to crawl out before you begin prep. It’s a great way to get bugs out of the items you’ve picked. And avoid the possible freak-out of yourself and household members when bugs get rinsed out of the dandelions.

To get JUST the petals of dandelions, hold the flower in one hand, right below the petals. And then pull the yellow parts of the petals off. Leave the green parts, stems, and the rest behind. Those parts can be bitter.

What You Need To Make Dandelion Syrup

Luckily, you don’t need a lot of ingredients for this little syrup recipe. Check the ingredients before you get started so your flowers are as fresh as possible.

• dandelion petals
• granulated sugar
• water
• fresh lemon juice
• a jar to hold the syrup

How To Water Bath Can This To Store It Safely

First of all, you can store this syrup just as it is if you put it in the fridge. If you want to store your dandelion syrup long term, water bath canning is the safest method.

Water bath canning creates a sealed environment that prevents spoilage and makes the syrup shelf-stable. Unsealed jars stored at room temperature could mold or ferment. And that will make you sick.

Also, avoid the “flip it upside down to sanitize, clean, and seal” the jars. This leads to a dangerous precedent wherein you think the jar sealed because the top popped in. But that isn’t the case when you flip jars over, it’s just suction, and not properly sealed.

Basic Steps For Water Bath Canning

1. Sterilize jars and lids in hot water
2. Fill jars with hot syrup, leaving about 1/4 inch of headspace
3. Wipe the rims clean, place lids on, and screw bands on finger-tight
4. Place jars in a boiling water canner with at least 1 inch of water above the tops
5. Process for 10 minutes (adjust for altitude if needed)
6. Remove jars and let cool for 12–24 hours
7. Listen for the “ping” of sealing
8. Check seals before storing in a cool, dark place

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