Not only are the hills alive with the sound of music, right now and for most of spring and summer the meadows are also bright yellow with the heads of dandelions, flowers that are the colour of the sun and provide us with beautiful honey. When I visited my parents the other weekend I had to have a walk over the beautiful meadows surrounding the place where I grew up, despite the grass being wet from recent rain. During this walk I picked a few handfuls of dandelion heads
Did you know that the German name for dandelion is “Löwenzahn” which translates to “lion’s tooth”?
At home I washed the flowers and immersed them in water.
The next day I strained them through a cloth saving the water and boiled it up with sugar.
Then I let it simmer and thicken before filling the viscous golden liquid into glasses.
- 3-4 handfuls of dandelion heads
- 1kg sugar (I took 600g white and 400g brown sugar)
- 1l water
- 1 untreated lemon
- Rinse and gently drain dandelions, then put them into a pot and cover them with cold water. Let the flowers soak for a couple of hours or – better – overnight.
- Strain the flowers with a cloth and gently heat the yellow water to a simmer.
- Gradually stir in the sugar and watch the liquid slowly turn a caramelly golden colour. After approximately an hour the consistency will have become viscous and honey-like.
- Now fill your dandelion honey into glass jars – careful, it’s hot! -, close the lid immediately and put them to a dark, cool place to store.
- Your dandelion honey will become thicker as it cools down and sets.