Along the Grapevine

Dandelion Flower Syrup



With all the rain we have been having lately the fields are greener and more lush than ever – and that means the dandelions are at their absolute best. When I first started this blog four years ago this month, I had only a few ideas on how to use them in cooking, but in that time I have found they are a lot more versatile than I had imagined. I have been using the roots, buds and leaves, but today I decided to share a recipe I devised using the flowers. I am very pleased with the results, and more so because it is such an easy method for making a delicious floral syrup. A few minutes of picking the flowers and little else, as there is no need to separate petals or do any more than wash them.

Using 4 cups of flowers, I let them stand with 2 cups of sugar overnight or up to 24 hours. This will extract quite a bit of liquid from them just sitting there as you can see in the pictures below.


At this point, I added 1 cup of water and heated the mixture to a boil, allowing it to boil for about 1 minute. I then strained off the liquid through two layers of cheesecloth into a sterilized jar and ended up with almost three cups of syrup.


The consistency is like that of maple syrup, the flavour sweet and floral. It can be used as any syrup would be, as a sweetener for drinks, fruit salads, baking, glazes, etc.  A new and original recipe using this syrup will follow within a few days.



Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

19 thoughts on “Dandelion Flower Syrup

  1. Love it, and your garden gets weeded at the same time! Or at least the flower heads don’t turn into seeds. I’ve pinned this, wonderful idea. I look forward to reading your recipe.

    Liked by 2 people

  2. Thanks so much! I was surprised at how delicious it is. Quite honey-like. I look forward to thinking up a recipe for it.


  3. Such a wonderful blog! A true original, like yourself.

    jennifer c

    Liked by 1 person

  4. I just made this! It’s so easy and delicious. Drank some with soda, vodka, and lemon juice… I think it’s my new summer cocktail.

    Liked by 1 person

  5. A timely reminder to me to get out and get active. 🙂

    Liked by 1 person

  6. How little I know … The last thing I would do with dandelions is syrup! I used to make dandelion crowns as a young girl… but this! What a revelation! You are amazing Hilda and your foraging knowledge is truly humbling! I can’t wait to see what you are going to make next! Dandelion cake, cookies? I bet it is going to be sweet! 🙂 Oh, I can’t wait! So many exclamation marks!!! I know, I know…:)

    Thanks for sharing x

    Liked by 1 person

    • Thanks so much for stopping by. Actually I did make a dandelion chain the other day for my grandson – the first I have made in a very long time. They really are a dandy plant. And yes, you guessed right, my next recipe is a bit sweet.


  7. Mmmm, this sound so tasty, Hilda. We are having a lot of rain here too, so I may have to go and raid the dandelion fields that I have noticed popping up. I too have had my blog for about 4 years this month. I held off on publishing anything for a few months until I got my confidence up, but nevertheless it is four years. Congrats to you! 😀


  8. Pingback: Dandelion Cake | Along the Grapevine

  9. Hilda, this is a pretty amazing idea! Any wine in the works?!


    Liked by 1 person

  10. Yes! I so love how you’re teaching me to eat my yard!! 🙂 (And my weeds.)

    Liked by 1 person

  11. What a flash from the past. My grandmother used to make this which she used to make an ice drink. However, this only happened if she beat my grandfather to the crop since he usually made dandelion wine.

    Liked by 1 person

  12. At our place there are plenty to make both. I think one day I will have to try the wine.


  13. This is so cool, dear Hilda! Waw!


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