May 5, 2026
Now that I have a yard to call my own and have begun my herbalism journey, I’ve taken a lot of interest in foraging for herbs locally, and as much as possible from this property. So naturally, I was curious about one of the most prominent residents of my 4.5 acre yard!
This simple yet sweet dandelion syrup (also called poor man’s honey) is made from only 4 ingredients, and it has a host of medicinal properties as an anti-inflammatory, antiviral, and antibacterial delicacy. However, I will warn that if you’re allergic to ragweed, consuming dandelion may also have an affect on you.
Ingredients:
- About 200-250 dandelion flowers (best picked mid-morning on a sunny day)
- 3 cups sugar
- Juice from 1/2 a lemon
- 4-5 cups water
Instructions:
- Make sure you collect your flowers from a reputable yard, away from roads or houses that spray! I don’t rinse the flowers to ensure the sweet, cough-curing pollen stays, but you can if you prefer to.
- Bring your stemless flowers to a cool, shady spot (indoors or out, to your preference) and spread them out on a baking sheet or large cutting board. Let them sit for 1-2 hours while the living critters evacuate.
- (Optional:) Once the flowers are inactive, you’ll want to use a knife to cut the green off the bottom. Most of the bitterness in dandelions is in the greens, and the sweetness resides in the petals and pollen, so make sure you keep as much yellow as possible — and not all the green has to go! This step was easily the most tedious, but I didn’t want to risk a bitter syrup.
- Put the flower remains into a small pot or large saucepan and pour in the water so the flowers are completely covered. It may take some time for them to sink, but if you need more water, don’t be shy about adding it, 1/2 cup at a time.
- Bring the mixture to a boil and simmer the flowers for 15 minutes. Stirring is optional so long as the flowers are underwater. Then turn off the burner and let the flowers steep overnight, ensuring all the flower goodness goes to the syrup! I left mine on the counter, but I recommend putting it in the fridge if your kitchen is warm.
- The next day, put a mesh strainer over a bowl and pour the mixture through, pressing the flowers with a spatula or spoon to get all the liquid out.
- Pour the liquid back into the pot or saucepan and add sugar and lemon juice, bringing the mixture to a boil. Once it’s boiling, turn down the heat and simmer, uncovered, on the lowest setting for 45 minutes. It will start to reduce and get a little thicker. If you prefer a thick syrup, keep simmering, keeping in mind it will thicken slightly more as it cools and you’ll also have less of the final product.
- Pick out your canning jars and canning lids (I used three 1-pint glass Ball jars and reused some lids, and it all did well). Warm your jars under hot tap water to prevent temperature shock, and pour your hot syrup into them. Screw the lids on tight, then flip the jars upside down on a cutting board or other heat-safe surface.
- Allow them to fully cool, then check the seals. You can store your syrup in the fridge or, if they’re sealed, then you can store them wherever you like!
Use it on breakfast yummies like pancakes and waffles in place of maple syrup, or in your coffee and tea instead of honey! You can also stir it into water with lemon for a yummy cough or sore throat aid. You’ll be pleasantly surprised by its floral, sweet, honey-like flavor.
From my table to yours,
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