dandelion syrup

You are currently browsing articles tagged dandelion syrup.

by Wendy Gabriel

We were in Wisconsin last weekend for my Nana’s 84th birthday party. The venue was my parent’s organic farm. The decor was blooming fruit trees, adorable baby lambs and acres of glorious dandelions. We woke up to pancakes drizzled with delicious dandelion syrup (made by my sister, Jane). After breakfast all the cousins scattered to the winds to stretch their imaginations and their legs. Cadence (my 3 year old) decided she wanted more dandelion syrup so we grabbed a bucket and headed out to the harvest.

Weeds are flowers too, once you get to know them. ~A.A. Milne

Our attitude towards plants is a singularly narrow one. If we see any immediate utility in a plant we foster it. If for any reason we find its presence undesirable or merely a matter of indifference, we may condemn it to destruction forthwith.  ~Rachel Carson

Dandelion Syrup

You need to put at least 12 hours aside to let the dandelion tops steep and then need 2 or 3 hours to simmer the syrup. Perfect activity for a chilly and rainy spring day.


  • 250 (or so) dandelion tops
  • 1 organic lemon
  • 4 cups filtered water
  • 2 pounds of organic cane sugar

Put the dandelion tops in 4 C filtered water, bring the water to a boil then cover and simmer for an hour. Let cool and place in the refrigerator overnight for the dandelions to continue to steep in the water.

The next day strain the tops from the water. Mix the water with 2 lbs of sugar and the freshly squeezed juice of 1 lemon. Simmer for about 2 or 3 hours, until the water evaporates.

After 2 (or 3) hours, a froth should form on the surface of the syrup. Take the syrup off of the heat and let cool. It should thicken as it cools. The finished product is a delicious syrup that has an earthy sweetness.

If you love dandelions as much as I do, here are some awesome sites to check out:

Tags: , , , ,