Foraged Dandelion Syrup
It’s syrup day! The weather has been a perfect mixture of rain and sunshine and things are in bloom! One thing you may have noticed is all the dandelions popping up on over the ground. We think of dandelions as weeds these days, but they were actually intentionally harvested here and were once a treasured food source! This is such a fun way to connect with nature with your little one, learn plant identification, and explore how to cook with natural foods!
Dandelions are not only fun to harvest, easy to identify, and seemingly EVERYWHERE this time of year, but they are also a very beneficial and healthy food. Dandelions are they help control blood sugar levels, urinary tract disorders, boosts the immune system, and reduces inflammation. The coolest thing- the entire plant is edible! Leaves are great when harvested young, as salad greats, the flowers are great for cooking, and the sap can be used to treat itchy skin, ringworm, eczema, and warts when applied topically!
Safety First! - Lets talk safety before we get into it! As all foods go, allergic reactions may occur, so as you would with any other food, be aware of any reactions. I have never seen anyone react poorly, but you can never be too cautious. Identifying plants is always important as well! I’m sure you know what a dandelion looks like, BUT there are dandelion look a likes. Remember when harvesting the dandelions alway sonly have one flower per stem. Look alike have multiple flowers per stalk, and are not hollow on the inside like dandelions! So keep your eyes out for these distinct characteristics and always be sure to identify correctly when foraging. Another thing to keep in mind is ALWAYS be sure to harvest from a safe location. Be sure there are no pesticides or chemicals that have been sprayed on the areas you are picking from!
Okay! Now that we have that out of the way, lets get to making some delicious syrup from the beautiful yellow flowers you have picked with your little one!
Ingredients:
4 cups dandelion petals
6 cups water
5 cups organic cane sugar
1 cup raw unfiltered honey (local honey is always a plus!)
1 lemon, sliced
Cinnamon stick, or pinch of ground cinnamon
Directions:
Once you’ve gathered your dandelions bring them inside and wash the flowers to the best of your ability.
In a large pot (i use my big soup pot), combine your cleaned flower petals with the water and sliced lemon and heat on high heat.
Bring water to boil and turn heat off. Cover and let sit for 6-8 hours. Essentially you are making dandelion lemon tea
Once the tea is ready, strain the tea, making sure to squeezing all of the liquid from the lemons and flower petals
In a large pot combine the dandelion lemon tea with sugar, honey, and cinnamon
Simmer on low heat for about an hour and a half, stirring occasionally. This part in important, you want to be sure not to over heat the sugars, but let it cook slow. Be patient! Its worth it!
You can test the consistency of your syrup by taking a small bit out with a spoon occasionally and letting cool to see how thick it is. Once your syrup has reached the desired consistency you are ready to bottle your delicious creation!
Bottle your syrup in an air tight container, I used mason jars and recycled syrup jars. Store in the fridge.
Enjoy your delicious, locally foraged treat! As always, we would love to hear about your experience! Tag us on instagram and share your foraging adventure! Happy spring!