Dandelion Honey From Flowers

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 02/20/24
Tested by
Carrie Parente
Carrie Parente
Tested by Carrie Parente
Carrie is a freelance food stylist and culinary producer who loves having a table full of guests.
Learn about The Spruce Eats' Editorial Process
Dandelion honey in a jar with dandelion flowers nearby

The Spruce Eats / Julia Hartbeck

Prep: 75 mins
Cook: 90 mins
Steep and Soak: 6 hrs 5 mins
Total: 8 hrs 50 mins
Servings: 16 servings

Dandelion honey isn't honey made by bees, but rather it is really dandelion syrup made from the flowers and sugar. You're the bee converting flowers into sweet goodness. You can weed those pesky dandelions from your lawn and make a treat from the flowers.

Dandelion honey is a good substitute for honey for vegans or anyone who may have an allergy to traditional bee's honey, with a surprisingly similar flavor. The consistency is thinner than most honey. It has a very similar appearance in color.

If you have a lawn dotted with dandelions and you are sure there haven't been any chemicals applied, you can forage for the flowers. If spring has sprung but the bees aren't yet buzzing enough to make honey, this is a fun seasonal substitute.

Dandelion honey is great on toast, muffins, pancakes, and biscuits. You can use it much as you would use honey in tea and beverages. The tender greens are also good for salads and are tasty cooked with garlic, too. If you find that you really enjoy this process and you have a lot of dandelions in your yard, you can also make dandelion wine and dandelion jelly.

What You'll Need to Make This Dandelion Honey Recipe
A Heavy Saucepan
A Sharp Paring Knife
A Fine Wire Sieve

"Our yard is full of dandelions. So, I went outside and fought off the bees to pick LOTS of dandelion heads. I even got the hubs in on it because the kids are (finally) at school, so he was the only other person at home. Though this wasn't very hard prep, it took A LOT of time." —Carrie Parente

Dandelion honey in a glass jar with a bowl of honey and dandelions
A Note From Our Recipe Tester

Ingredients

  • 4 cups dandelion petals

  • 4 cups water

  • 3 lemon slices (1/4-inch)

  • 1/2 vanilla bean, split in half

  • 2 1/2 cups granulated sugar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for dandelion honey from flowers recipe gathered

    The Spruce Eats / Julia Hartbeck

  2. Soak petals in cold water for five minutes to allow time for any insects to exit, then drain.

    Dandelion petals in a colander

    The Spruce Eats / Julia Hartbeck

  3. Place petals in a heavy saucepan along with water, lemon slices, and vanilla bean.

    Dandelion petals in a heavy saucepan along with water, lemon slices, and vanilla bean

    The Spruce Eats / Julia Hartbeck

  4. Bring to a boil over high heat, then reduce heat, and simmer for 30 minutes.

    Lemon dandelion syrup in a saucepan

    The Spruce Eats / Julia Hartbeck

  5. Remove pan from heat and let steep for 6 hours.

    Lemon dandelion syrup for honey steeping in a saucepan

    The Spruce Eats / Julia Hartbeck

  6. Strain dandelion tea through a cheesecloth and discard solids.

    Dandelion tea strained through a cheesecloth with solids off to the side

    The Spruce Eats / Julia Hartbeck

  7. Place dandelion tea in a heavy saucepan and bring to a low boil.

    Dandelion tea mixture in a saucepan on a low boil

    The Spruce Eats / Julia Hartbeck

  8. Gradually add sugar to boiling liquid while stirring until sugar is dissolved.

    Dandelion tea in saucepan with sugar added and a wooden spoon

    The Spruce Eats / Julia Hartbeck

  9. Lower heat and let simmer uncovered until it reaches desired syrupy thickness. This may take about 1 hour. It will thicken more as it cools.

    Dandelion honey from flowers thickening in a saucepan

    The Spruce Eats / Julia Hartbeck

Tips

  • Some cooks leave the flower heads intact, but this can add a bitter note to the honey. It's best to use only the petals and eliminate any green parts.
  • If you're concerned about who or what was tiptoeing through the dandelions before you picked them, the rinsing and boiling processes should eliminate any lingering bacteria. However, it's best to avoid patches of dandelions that may have been treated with chemicals. Many aren't eliminated by boiling.
  • Picking the dandelion flowers will keep them from going to seed and propagating more dandelions. That's good news if you want fewer, but bad news if you discover you love dandelion honey and want lots more flowers the next season.
  • Pick dandelion flowers during the daylight while in full bloom. Remove the petals, then measure the petals only. Discard the center of the flower and the stem.

Recipe Variations

  • Try using orange slices in place of the lemon slices for a different citrus flavor.
  • You can add a little bit of fresh herbs such as thyme, sage, bay leaves or lemon verbena to the petal-water mixture. Remove them as soon as you're happy with the level of herbal flavor, before any delicate floral notes get overpowered.

How to Store Dandelion Honey

Store dandelion honey covered in the refrigerator. It should keep for about six months, and it also freezes for longer storage.