Dandelion Nectar
Towards the end of April, fields and roadsides turn a sunny yellow as the dandelion crops up in abundance. For such a vibrant flower, they're often overlooked: their ubiquity numbs us to their true value. This syrup sets that right: it captures and preserves the dandelion's delicate flavour and striking colour, so that it can be enjoyed all year round.
A perfect Bank Holiday weekend project, the preparation of this syrup starts with a sunny walk, followed by a 24-hour rest, and a quick and simple finale. Laid-back foraging at its best.
I am indebted to John Wright for his wild flower syrup method in the River Cottage Hedgerow book, a must-have for all foragers. I've adapted it here for dandelions specifically. Note that precise quantities of sugar and water depend on how many dandelions you gather; please see the method for more details.
Enjoy this syrup spooned over ice cream or drizzled into cakes or trifles. But, to showcase it in its best light, try it in my Dandelion Drizzle cake here!
Ingredients
Method
1. Begin by picking lots of dandelions. As a guide, I collected 325 dandelions, which sounds like a chore but which definitely wasn't! This is best done mid-morning on a sunny day, when the flower heads have fully opened. Avoid curb-side picking; opt for fields or secluded hedgerows. Leave the dandelions lying on a tea towel for 30 minutes or so to allow any insects to crawl out.
Towards the end of April, fields and roadsides turn a sunny yellow as the dandelion crops up in abundance. For such a vibrant flower, they're often overlooked: their ubiquity numbs us to their true value. This syrup sets that right: it captures and preserves the dandelion's delicate flavour and striking colour, so that it can be enjoyed all year round.
A perfect Bank Holiday weekend project, the preparation of this syrup starts with a sunny walk, followed by a 24-hour rest, and a quick and simple finale. Laid-back foraging at its best.
I am indebted to John Wright for his wild flower syrup method in the River Cottage Hedgerow book, a must-have for all foragers. I've adapted it here for dandelions specifically. Note that precise quantities of sugar and water depend on how many dandelions you gather; please see the method for more details.
Enjoy this syrup spooned over ice cream or drizzled into cakes or trifles. But, to showcase it in its best light, try it in my Dandelion Drizzle cake here!
Ingredients
- Dandelions
- Granulated sugar
- Water
- Large, tall jug
- Large saucepan
- Sterilised bottle/jar
- Piece of muslin/sieve
Method
1. Begin by picking lots of dandelions. As a guide, I collected 325 dandelions, which sounds like a chore but which definitely wasn't! This is best done mid-morning on a sunny day, when the flower heads have fully opened. Avoid curb-side picking; opt for fields or secluded hedgerows. Leave the dandelions lying on a tea towel for 30 minutes or so to allow any insects to crawl out.
2. Separate the petals from the green leaves and stalks (which are too bitter to include in the syrup). From 325 dandelions, I ended up with 117g of petals.
3. In a tall jug, layer the petals with the granulated sugar. Begin by scattering a 2cm deep layer of petals at the bottom of the jug, and then press down lightly. Then scatter a 1cm layer of granulated sugar, making sure to keep a record of how much sugar you use (I used 525g sugar). Continue alternating layers until you've used up all of the dandelion petals. Cover and leave for 24 hours. The sugar will begin to draw out the moisture inside the dandelion petals.
4. After 24 hours, pour the contents of the jug into a large saucepan and, for every 100g sugar used, pour over 55ml of boiling water (I used 289ml boiling water). Over a gentle heat, stir until the sugar has dissolved. As soon as it's dissolved, strain it into a clean jug. I strain it through a piece of muslin, but a tight sieve will also do the job.
5. Pour it into sterilised glass containers and seal. Store in a cool, dark cupboard for up to a year. Find out more about sterilising containers here.