Dandelion Syrup

How many of you think of weeds when you hear the word dandelion? Any hands up?  When I was growing up decades ago, my friends and I sat in the yard and pulled dandelion flowers for a little bouquet. There were lots in the school playground. Did you know it is not native to North America and that pioneers brought dandelions seeds with them to grow as much of the plant is edible?


Common dandelion is an introduced plant in North America. In the mid-1600s, European settlers brought the common dandelion (scientific name, Taraxacum officinale) to eastern America and cultivated it in their gardens for food and medicine. Since then it has spread across the continent as a weed.






Dandelion History


Dandelions have been carried from place to place as people moved since earliest times. It was used for medicinal purposes by ancient Arabian physicians as a laxative, diuretic and liver tonic. Europeans used the plant to treat fevers, boils, eye problems, diarrhea, fluid retention, liver congestion, heartburn, and skin ailments. The Puritans brought them to the New World for just that reason. I don’t think it hurt that the bright yellow flowers (it’s part of the Sunflower family) reminded them of home.


Eating Dandelions


Most parts of the plant are edible and can be eaten raw or cooked. The simplest use is in salads. It’s an edible flower that is easy to grow (whether you want it or NOT.) One cup of chopped, raw dandelion greens has 25 calories, and is an excellent source of vitamin A, folate, vitamin K, and vitamin C, and calcium and potassium. Also, small birds feed off of the dandelion seeds.  Pigs, goats and rabbits will eat the plant. The flower provides nectar for honey bees. It’s really part of the eco system.



Carol's Kitchen Strawberries




Do NOT eat plants sprayed with chemicals. I’m hoping your garden is organic. Check out Organic Gardening Resource List if you need more information.  For more information on eating dandelions, see Encyclopedia of Food’s article with recipes for Dandelions.




Photo Encyclopedia of Food


Today I’m making dandelion syrup. I’ve read about it for years and decided now is the time to try it. It’s really not hard.  Collect a basket of little cheery yellow flowers. Check for bugs lurking in the blossoms. Wash in cold water and lay on towel to dry. Remove the petals as the green can make your syrup bitter.






Dandelion Syrup

Use organic when available. Makes 24 servings


Dandelion Syrup

Course condiment
Cuisine American
Keyword dandelion syrup
Servings 24


  • 12 oz dandelion flowers
  • 1 1/2 cups cane sugar (or to taste)
  • 1 lemon juiced
  • water


  •  Wearing gloves (so your hands don't stain), pick petals from flowers (about 5 ounces or more)
  • Put the petals in a pot and cover them with water
  • Bring them to a rolling boil and boil for about 30 seconds
  • Remove from heat
  • Cover and steep overnight in cool, dark place
  • Next morning strain flowers with water going into clean pot
  • Use a sieve or colander lined with cheese cloth
  • Push back of spoon against flowers or with your hands to get all the fluid out
  • Add sugar and lemon juice
  • Simmer on medium heat about 45 minutes until it’s thickened
  • Stir occasionally
  • Check for thickness
  • Dip a spoon into the syrup, let it cool a bit, and test it with your finger
  • If too thin, it may require more time but it will thicken slightly when it cools
  • When thick enough, turn off heat and let syrup cool
  • Pour into glass bottle and store in refrigerator
  • Dandelion syrup has a delicate flavor that is excellent on pancakes and waffles

















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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

32 thoughts to “Dandelion Syrup”

  1. Gosh, another idea for Dandelions! I know the buds can be pickled and used to be called Poor mans capers too! We have a few in the garden but I’m going to try and cultivate a tray the next time I get a clock instead of letting the children blow wishes!!

  2. Way back in the day, my grandma used to make some kind of tea using dandelions for colds. I haven’t a clue what ingredients she used but her tea was bitter to the taste. Your’s sounds much tastier. 🙂

    1. She probably used the greens which are like arugula in a salad and probably bitter in a tea. I would definitely want natural honey in mine for sure!

  3. Hello, we let the dandelions in our yard grow. It keeps the bees happy. I have heard there are many health benefits to dandelions, the syrup sounds interesting. Thanks for sharing the recipe. Enjoy your day, wishing you a happy new week!

  4. I love dandelions – even when they’re in my lawn. I’ve never eaten any parts of it (that I know of) but I did know they were edible. I love that they are an early food source for bees and insects – that is very important right now with the climate change we’ve been experiencing.

  5. I don’t see dandelions as weeds and recall with nostalgia dandelion fields where I picked them for making wreaths or playing house. I hadn’t known that dandelions are edible till now. Dandelion syrup sounds nice. Thank you for the useful information. Have happy days ahead.


  6. Your dandelion syrup looks so bright & delicious! The photos look appetizing too… But I have to say that to me dandelions are weeds – and very stubborn ones too 🙂 They produce millons of seeds, my grass is full of them – and I don’t like!

  7. The syrup is a lovely colour. Our enclosed land in Italy is completely organic and relatives would go there and pick young dandelion leaves to use raw instead of other types of salad leaves. Better than leaving them to go to waste.

  8. Well, now that I’m catching up, most of our dandelions are puff balls. Pity because a week or so ago, I could have made enough syrup to feed a pancake house! Very interesting!

    1. oh you know you’re going to have flowers again soon – that’s the way it works. Have a great day!

  9. Hi I followed you from the TFT party. I have never heard of dandelion syrup, most intriguing. I was born and raised in Chicago where people would pull out the flowers as they were deemed weeds. Now I live in Louisiana and have learned how good they are for you, but do not see any here. Even if they were with the chem trails and mosquito spray I would not want to eat them. One day we will live where there are less chem trails and no mosquito spray and for that reason I am pinning this, thanks for sharing.

    1. I totally understand as I live in Florida. Down in south Florida trucks spray the air for mosquitoes. Luckily I don’t see the trucks here in central Florida. After I gave up weed and feed, insecticides and weed killers in my yard, I have lots of weeds but the bees and butterflies really prefer them so I’m happy.

  10. My Grandfather used to pick these on our walks.They also ate them as salad greens and I have bought them in the stores for my salads. I would love to try the syrup one day. Great post. Pinning, Please post this at Funtastic Friday!!!

    1. I’m so glad you like the post Michelle. I did share it at Funtastic Friday last Thursday and I do appreciate your asking me. Have a beautiful day!

  11. Hi Carol,
    This dandelion syrup looks delicious! I like to add the greens to my salads in the spring, but I have never tried making this syrup!

    Thanks so much for sharing on Farm Fresh Tuesdays! The party is up and running and ready for your wonderful posts this week…hope to see you there!

  12. This looks great, I’ve never heard of Dandelion Syrup before! Thanks for sharing at the Handmade & Otherwise Link Up this week!

  13. Congratulations! Your post was my Most Clicked at #OverTheMoon this week. Visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. https://www.marilynstreats.com. Please be sure to leave your link number or post title so we can be sure to visit!

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