Magical Cooking #128 - 14th May 2025

I have so many dandelion recipes, were to start????

Dandelion Syrup can be used for so many things, so lets go with that.

Pick around 100 flower heads. Put the petals in a pot and cover them with water. Bring them to a rolling boil and let them boil for about 30 seconds to a minute. Then, remove them from the heat, cover, and steep the petals over night. You can either leave the pot in a cool spot in the kitchen, or put it in the fridge.

On the second day, take it out the fridge, strain the petals from the water over a small bowl using a fine mesh strainer or muslin cloth. Squeeze the petals to get all the water extract out.

Return the liquid to a pan and add 400g of sugar, 120ml honey, and 1/2 the juice of a lemon. Bring it to a boil, then lower the heat and let it simmer, uncovered, for about an hour, or until it has reduced by half.

Check the consistency after about an hour. Dip a spoon into the syrup, let it cool a bit, and test the thickness. If it’s thick enough for your liking, just turn off the heat and let the syrup cool.

After the syrup has cooled down a bit, pour it into a glass jar or Kilner type bottle and store it in the fridge.

It is much healthier than maple syrup or treacle and has all the dandelion benefits.