Here is my delicious recipe for homemade dandelion honey. Made from hand picked dandelion flowers. For all of you with a sweet tooth!

My delicious recipe for dandelion honey made from dandelion flowers
My delicious recipe for dandelion honey made from dandelion flowers

It has the same consistency as honey from bees. And the taste is also very, very similar to real honey.

Dandelion honey has the same consistency as flower honey from bees.
Dandelion honey has the same consistency as flower honey from bees.

For this recipe, however, we have to be the busy bees ourselves and pick about 400 flowers. However, in a meadow that has a yellow tint from dandelions, this can be done pretty quickly. Make sure to pick off the flowers directly under the head because we don’t want the stems. It’s best to pick late in the morning to afternoon on a sunny day, because dandelion flowers close in the evening and they should be fully open and in all their glory for harvest.

Dandelion honey is very stringy! And in terms of taste, it is very similar to bee honey.
Dandelion honey is very stringy! And in terms of taste, it is very similar to bee honey.

Here is my recipe for dandelion honey as a cooking video

The video is in German, but I am sure it works well with youtube’s subtitles. Plus, you can see how wonderful my honey flows over the spoon.

Feel free to subscribe to my YouTube channel!

Tips for more recipes with ingredients from nature:

If you like the taste of honey, you have got to try my vegan forest honey made from spruce tips!

I also recommend my wild garlic paste. A wonderful way to preserve the taste of wild garlic around the year. Or my Green waffles: wild garlic & spinach waffles. Plus dip and asparagus.

Pictures of my delicious dandelion honey and its preparation:

Here you can see photos of how I prepare the honey. Then we continue directly with the recipe.

1. Dandelion flowers: around 400 of them need to be picked. That sounds like a lot, but it happens very quickly on a yellow-dotted meadow and afterwards you don't even notice that something is missing.
1. Dandelion flowers: around 400 of them need to be picked. That sounds like a lot, but it happens very quickly on a yellow-dotted meadow and afterwards you don’t even notice that something is missing.
2. Place the freshly picked dandelion flowers in a pot with water and lemons. Boil down and then let it steep for 24 hours.
2. Place the freshly picked dandelion flowers in a pot with water and lemons. Boil down and then let it steep for 24 hours.
After boiling, the honey is bottled hot and sealed, so it lasts for at least a year. After it cools down, it draws strings like bee honey.
After boiling, the honey is bottled hot and sealed, so it lasts for at least a year. After it cools down, it draws strings like bee honey.
Dandelion honey with vegan butter on bread. Next to it is a bread with my homemade stinging nettle cheese.
Dandelion honey with vegan butter on bread. Next to it is a bread with my homemade vegan stinging nettle cheese.

Dandelion honey tastes very good as a spread on bread and rolls or as a sweetener in dishes. And dandelion flower extracts are said to even prevent colds.

Ingredients for approx. 1.2 l dandelion honey:

1 l water
400 dandelion flowers
1 lemon, sliced (organic)
1 kg sugar

Preparation:

  1. Place the freshly picked dandelion flowers in a large pot with a liter of cold water.
  2. Add the pitted lemon slices.
  3. Bring everything to the boil and simmer for 15 minutes.
  4. Then let it rest with the lid on for 24 hours.
  5. Strain the mixture through a linen cloth or straining cloth and squeeze it out. Collect the juice in a large pot.
  6. Mix the dandelion broth with the sugar. Bring to the boil very briefly, then simmer with the lid open for 2-3 hours. Stir every now and then and do a gelling test from time to time after 2 hours of cooking. As soon as the cooled dandelion honey draws strings like bee honey, it is ready.
  7. While it is still hot, fill it into small screw-top jars that have been washed with boiling water and close them tightly.

Bon appetit!

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