Foraging For Wild Foods: Vegan Dandelion Honey(Syrup)

1.) First we are going to forage our dandelions, pick the dandelions out of your yard into a basket.

Abundant dandelions outside of Deeply Rooted Church.

2.) The next step is rinsing them, make sure they are well rinsed and turn them a couple times. Ensure there aren’t bugs on them.

Pouring water over the dandelions to begin the rinsing process.

Phoebe, leader of the Youth Committee at Deeply Rooted giving the dandelions a turn and rinsing them.

3.) It’s time to pick the petals off and put them in a separate dish, as many as you can. This is the most tedious part of the process

A couple of handfuls of rinsed dandelion.

4.) After the petals are picked you take your container and add water just covering the top of the dandelions. (A friend of mine recommends frying them before doing this, so you could do that if you wanted)

Dandelion petals removed and separated, ready for the next step.

5.) Add your Lemon(and or Tangerine/Orange/Lime/Blood Orange) slices to the stop of the petal and water mix. Then put in the fridge or cooler overnight.

Lemons sitting on the dandelion mixture, ready for cooling.

6.) The next day, pull your mix out and strain the dandelion petals from the water. You can compost the petals and fruit or recycle them into another dish.

Separating the Dandelion Petals from the Water.

7.) Measure out your sugar(I forgot to get a photo for this) and heat your stove. Add the dandelion water.

Phoebe, head of the Youth Committee, stirring the final mix.

8.) Mix in the sugar after the mix has warmed up, constantly stirring for about 20 minutes.

The final product at a simmer.

9.) Add to a canning jar, let cool, and enjoy!