There are only a few dandelions in my yard this year, which is the opposite of a problem as far as most people are concerned! NOT ME. I want dandelions, root, leaf, and flower! There are so many wonderful ways to use this humble flower in applications both culinary and medicinal.
Since I only have a handful of flowers this spring, I will not pick them all to use. The bees need them, and I can’t bear to take all of their flowers away! My general foraging rule is to harvest one flower out of every three I see. When things are scarce like this season, that means that at the end of a foraging stroll, I might only have a whopping TEN flowers. *sigh*
Ten flowers isn’t even enough to bother heating the oil to make dandelion fritters…what can I do with ten flowers? Time to make a lovely tea!
Dandelion flowers are nutritious and delicious! High in vitamins, rich in calcium, good for the liver and urinary tract, the benefits of dandelion are many.
Dandelion Infusion Recipe
- Gather 10-20 dandelion flowers
- Cut off the green bits and put the petals into a jar (I used a jar that holds 1 cup for ease).
- Pour boiling water over the petals, filling the jar
- Put a lid on the jar and let it sit for at least an hour. I let mine rest overnight.
That’s that! You can strain and drink it as is, or if you prefer, you can turn it into a syrup for cocktails, pancakes, or to sweeten anything else that strikes your fancy.
Dandelion Syrup Recipe
- Strain the dandelion tea into a pot. Add equal the measure of sugar to the liquid in a pot. (ex.: 1 cup liquid, 1 cup sugar)
- Bring it all to boil and let it boil for one whole minute.
- Turn to a low simmer until the liquid is reduced a bit and starting to thicken.
- Remove from heat, allow to cool, pour into glass bottle
- Label and store in fridge.
Enjoy and Eat Your Weeds!