As I have mentioned
before Dandelion should not be considered a weed, it has many health benefits and the different parts of the Dandelion can be a tasty addition in your cooking or baking.
Today I share with you our Dandelion syrup recipe which I have been making for the past 4 years every spring. We eat it with pancakes instead of maple syrup and I also use the dandelion syrup in cooking and baking. I like to add a table spoon of it so my bread dough as a starter help for the yeast or sour dough. It also adds a little extra flavour to the bread. Dandelion syrup is also said to be a cough remedy if combined with ginger and used one teaspoon per day. But I have not tried this yet as we usually use thyme extract from our trusted pharmacy as a cough remedy which works wonders for my boys and they love taking it.
To make the dandelion syrup I send my boys out in the garden every spring with a bowl each and tell them collect me as many fully opened yellow Dandelion flower heads as you can. This is this years result!
Once those bowels are filled with flowers we all sit down and pluck off just the yellow bits of the flower.
Next I browse them off with cold water and then put them in a sauce pan for every 3 cups of yellow Dandelion tips ( loosely filled into cup not squashed) you add 4 cups of water.
Bring to boil and then let cool down and let stand at room temp (18-22C) for 12-18h.
Pour boiling water into the bottles and caps which you want to use for storing the dandelion syrup. This is to sterilise them. Next discard water in caps and pour either vodka, rum or any other drinkable high percent alcohol into the lids to sterilise them. That little amount of alcohol I pour into dandelion liquid, just to not waste it, it isn't really part of the recipe, it is more an ongoing joke between me and my husband, that I am not wasting his good stuff just because I want to sterilise my caps. Once you have all this prepared pour the dandelion-water-mix through a tight meshed sieve into another pot. Make sure all dandelion flower bits are caught by the sieve and are discarded onto your compost pile. Bring the remaining dandelion infused water to a boil and add for every 4 cups of it 500 grams of raw brown sugar and the juice and zest of one organic lemon.
Leave at mild boil with no lid for at least 10 mins stirring it most of the time.
Fill into your sterilised bottles screw lids on and store in fridge for up to a year!
The dandelion syrup is a versatile addition to your food. A bottle will go a long way, similar to maple syrup or golden syrup. It is a great substitute for sweetening with something other than the usual sugar, maple syrup or honey. Especially in the vegan kitchen where the cook is also thinking green and doesn't want to use maple syrup or rice syrup for various reasons (making and transport would be two major ones coming to my mind) this is a great addition to the pantry. Nearly anyone with a backyard has Dandelions, they are easy to spot and identify. There isn't really much where you can go wrong and if you are new to foraging, this one would make a great start.
What was your first foraging experience? Mine were Blueberries and wild garlic both in an old forrest.
I hope you enjoye this recipe.
