>> Dandelion flowers
>> Organic cane sugar
>> Lemon juice
>> Weigh scale
Start by washing the flowers and cut their base to help detach the yellow petals from the green leaves.
In a saucepan, cover the dandelion petals with water. Mix well until all petals are covered. Bring to a boil, cover and let infuse in the fridge overnight.
The next day, filter the mixture using a fine sieve or cheesecloth – be sure to get as much of the liquid as possible. Weigh the liquid. For each gram or pound of liquid, use a 0.95 gram or pound of sugar. Too much sugar will prevent the syrup from diluting properly. Too little and it might become contaminated by bacteria.
Mix well and heat slowly until all sugar is dissolved. Filter once again then add lemon juice to taste and store in a bottle (glass is always preferable to plastic).
Wild Edibles in Recipe: Dandelion
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Jams, Jellies and Syrups
EdibleWildFood.com is informational in nature. While we strive to be 100% accurate, it is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects.
We are not health professionals, medical doctors, nor are we nutritionists. It is up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed in this web site. Please click here for more information.