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Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.
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Start by washing the flowers and cut their base to help detach the yellow petals from the green leaves. We only use the petals. You can also do this entirely by hand but the knife speeds it up.


In a saucepan, cover the dandelion petals with water. I use mineral water, but if you drink tap water you can use that.

Mix well until all petals are covered.

Bring to a boil, cover and let infuse in the fridge overnight. Some recipes will boil the flowers for 20 minutes - I find this quite barbaric given the delicacy of the flowers.

The next day, filter the mixture through a fine sieve and press with a spoon to extract all juice from the boiled petals. Weigh the liquid. Add a little lemon juice to the taste. Some people would boil the syrup again to make sure it is sterile, but others fear this might destroy the more volatile components of the flower's fragrance. I think dandelion is rather rustic anyway and err on the side of caution.

For each gram or pound of liquid, take 0.95 gram or pound 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 again and store in a bottle.

The pressed dandelion petals are headed for the bin but so beautiful.

The syrup is drunk diluted in cold water.

My grandma used a huge aluminum pot and prepared gallons of syrup at a time. She didn't remove the leaves - they are edible and anyway there is so much sugar this will cover any bitterness. If you don't have a grandma in the Swiss Alps you can buy this syrup from some local mama at the folkloric food market in Vevey on Tuesdays and Saturdays. Some people use more sugar, add a little pectin and cook it a bit longer to turn this syrup into a Dandelion flower jam.


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  • #1
  • Comment by barbara
Hi Francois. Thank you for joining A Taste of Yellow. Your beautifully documented Dandelion Syrup looks wonderful. I wonder if it would work with New Zealand dandelions. I'll be asking around and hopefully I can make it.
  • #2
  • Comment by dawn mclaren
This is a very good recipe! Thank you!
  • #3
  • Comment by Monica
Thank you for passing on the Dandelion Syrup recipe.  Living in the states I watched my father use chemicals to kill those "weeds" every spring in search of the perfect manicured lawn.  I wish more people knew about the culinary possibilities of dandelions.  I'll do my part to spread the word amongst friends in the U.S.
  • #4
  • Answered by fx
Dandelions are such friendly plants, you can eat them in salad and make syrups and jams from their flowers. And they are so beautiful both when flowering and afterwards, with their white heads sending little parachutes all around! Tell your father to spare them.
  • #5
  • Comment by Pille
What a beautiful photo essay! There are plenty of dandelions near my house, but I've only made dandelion salad so far. Thanks for inspiring me to make dandelion syrup soon, too!Pille from Nami-nami foodblog
  • #6
  • Comment by Amanda @ Little Foodies
Hi, Just going through Barbara's great round up. My children are always picking dandelions and now we can make good use of them. Thank you
  • #7
  • Comment by sandi @ the whistlestop cafe
I posted a link in my own little yellow roundup~ nothing like the great job that Barbara did!Yours is the most clever by far! My grandmother used to make dandelion greens... we thought it was so cool to go out and pick them. Little did we realize she had us weeding her garden at the same time.
  • #8
  • Comment by Ian
Thanks for the recipe! I made some today, and am drinking a glass now- it's really good. It tastes a lot like honey, interestingly enough.
  • #9
  • Comment by Kevin
I like the article very much. I've always knew about dandelion wine but never syrup, i will try making some. Thank you!          Kevin
  • #10
  • Comment by sabrina
Very interesting and I can't wait to try it as I grow lots of dandelions at home, but does it matter what type of sugar to use, ie. caster, brown, or plain white?I will place you on my favourites so I can check out more great recipescheers!
  • #11
  • Comment by Gabriela
In fact, we call this "Dandellion Honey" (thought it is not honey, of course) in our country (Czechia), and use it like flower honey (butter-honey spread for bread etc.). Honey is sure more beneficial to our health but this is much cheaper and fun to prepare.It was new for me to read that it can be used as syrup or even jam! Thanks for the article!
  • #12
  • Answered by fx
I think white sugar will work best. Depending on how hot you cook the sugar you can have syrup or a jelly, which is also used as jam on bread here in Switzerland. A versatile plant indeed!
  • #13
  • Comment by Gabriela
We also make this from Elderflower and  St. John´s wort. Maybe other plants work as well.
  • #14
  • Comment by Dr.Ir.Agung Nugroho, M.Sc.
Excellent. God Bless You and Your Family.I am appreciate to your usefull article for the human being and the others scientificts.
  • #15
  • Comment by Elizabeth
I truly enjoyed this recipe and look forward to trying to make this come spring. I am a big Dandelion lover, so much that the name of my business is Dandelion Soap. Thank You for sharing. Elizabeth Morgan North Carolina
  • #16
  • Answered by fx
Elizabeth, I am glad my grandmother's humble dandelion syrup recipe completed your tour of the dandelion world. Amazing flower indeed! Do you make dandelion-flavored soap bars?
  • #17
  • Comment by Niwat
Thanks for your recipe, this is so great! I'm learning about this plant for it's medicinal uses and found that it can also be made into syrup too, what a wonderful plant, wow!
  • #18
  • Answered by fx
Niwat, try this syrup, it is very easy to make. You can also make a nice jelly with it. Fun in the summer!
  • #19
  • Comment by Fraser
Love the recipe, and I love the taste,  dandelions are my new passion and everything about them. they have amazing health benefits. Cheers!!
  • #20
  • Answered by fx
Fraser, thanks for visiting and I hope you'll have fun with dandelion recipes as soon as their flowers will again ornate our fields!
  • #21
  • Comment by MsC
This is so cool. I love this stuff . This is the ideal time to made some . Im going to try that jam use talked about. I gave some to my sister she said it tasted like grass. she is so wrong but more for me her loss.I love thats it a free food item.
  • #22
  • Comment by MsC
I love this recipes I 1st found it in the reader digest back to basics book.
I just made some but I used Stevia as a sweetener as im diabetic. Im going to try that jam u mentioned. i had my sister try it but she said it tastes like grass she is so wrong. well more for me lol.
  • #23
  • Answered by fx
MsC, next time you have your sister around you ought to present this as honey, I think she might have associated the grassiness with how you made the syrup/jelly.
  • #24
  • Comment by Donna
I just loved your folksy humor and beautiful choice of photos.  Thank you for turning my day dandelion-sunny!
Deborah, living in Montana, USA
This is the first time I've ever encountered a recipe for Dandelion Syrup.  I've long known (and used) Dandelion salads and Dandelion Wine -and not necessarily in that order. :) But I'll definitely have to give the syrup a try.
  • #27
  • Answered by fx
Deborah, thanks for visiting and I hope you get to try my grandma's Dandelion Syrup!
  • #28
  • Answered by fx
Don, good luck with the Dandelion syrup!
  • #29
  • Comment by julia mc cusker
I love this new receipe.  Have always dandy lions as we called them as kids.  I gather the blossums and gently wash them, shake off excess water and put them into a paper bag.  I add flour, salt, and a little fresh ground pepper.  Lightly shake and fry in cooking oil or vegetable shortening.  Taste a little like oysters.  Our family jas always collected early spring leaves for salads.  Thanks  Julia
  • #30
  • Answered by fx
Julia, you fried dandelion flowers sound lovely, I had never heard of the flowers used in a savory dish!
A really happy bee on the beautiful flowers.
  • #32
  • Comment by Rob
Thanks so much for this tutorial. I love the dandelion and elderberry syrups available in Europe and am so glad to find a tutorial like this to make my own here in the States.
  • FX's answer→ Have fun with the dandelion syrup Rob!

I'm delighted to have found this link for Dandelion Syrup François. I'm doing a post for Dandelion Day which should be up in a few hours and this recipe is simply perfect. Thank you so much for posting it. Thank heavens I have you in my search engine. Louise:)
I made this syrup yesterday and it is awfully runny.  Is this normal?  It is definitely not as thick as honey or maple syrup like I had expected.  Was Iwrong to assume it would be thick?  I only simmered the mixture (dandelion-infused water, sugar, and lemon) for 2 hours exactly.  Should I have done it longer?  Or at a higher temperature?  Please advise.  I am feeling frustrated with my "syrup".
  • #36
  • Comment by Marie
I was wondering, can you make candy out of this syrup, and if so how?  I am interested in learning how to make floral candies, such as some lovely violet candies I had in France.  I don't know how to go about it naturally though, do you?
This syrup is a beautiful color . I have made Dandelion Syrup for years.The taste is slightly different from any syrup I have ever tasted. Love to make ! I Make & sell Dandelion Syrup. Check it out!!
  • #38
  • Comment by Sandy Taylor
Thank you for the recipe of Dandilion Syrup I had great fun making this for the first time.  However once made how long can I store the Syrup for in a sealed bottle or jar?

The day I made it, it tasted very sweet but, the syrup has changed so much in 24 hours.  As now it taste more honey like so much so my wife asked me if I had added so honey to it.  

I have added it to my coffee instead of suggar, I also added it to some plain yogurt and strawberry's But mostly I have just watered it down to make a refreshing drink.

Thank Sandy Taylor
  • #39
  • Comment by Linda Smith
Thanks for sharing.  I can't wait to try this recipe and love the fact that it is natural and healthy.  
Over the last couple of weeks, my yard has been a bright yellow wave of dandelions. After a snowy, protracted winter, the flowers seemed all the more precious, and there was a part of me that just wanted to bottle up that sunshine and keep it for a dark day. I tried your recipe for syrup, and it worked beautifully!

Thank you for this recipe and for your photos. You have a real gift for seeing. I could practically taste the pollen. Also, your instructions to select a field wonderful enough to drink were dead on. Every time I use my syrup, I will be thinking of my lovely yard in the mountains, of my young children who helped pick the flowers, and of that wonderful rush of springtime.
  • #41
  • Comment by colleen walker
Can you please find me a recipe that makes pasta noodles out of dandelions!  I am searching ALL OVER!!!   :)
  • #42
  • Comment by Fern
The syrup came out great... I am wondering if there is any way to use substitute sugar? I need to cut sugar out of my diet any way I can...
thank you...
  • #43
  • Comment by Simi
Hello, finally I found the recipe, my grandma in CZ made this when I was little but she used whole flower, maybe even some leaves I remember the pot not only yellow. Btw. you probably meant 1 kg of water or 1 litre or 1000ml, equal to 1 kg or 1000gram of sugar; 1 pound is 452gram. I'll be making this likely tomorrow, we called it Dandelion Honey and spread it on buttered bread, in tea this would make another special flavor like ginger syrup, I like the sweet bitter taste! - Yes the syrup is a bit runny but awesomely yummy :)Es gruessli vo NH.
  • FX's answer→ Sounds good indeed!

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