Dandelion honey
– As a nutriment, not for real medical use but as an ideal remedy to make with a very pleasant taste.
– 16.9 fl. oz. (500 mL) of dandelion flowers (you can find them in Switzerland and France in meadows, prairies, gardens, etc. in March – April).
– 1 lemon
– 16.9 fl. oz. (500 mL) of water
– 1.1 lb. (500 grams) of sugar
– half a stick of vanilla
1. Collect one half-liter of dandelion flowers (freshly gathered)
2. Wash the flowers
3. Cut the flowers up roughly
4. Slice the lemon
5. In a large saucepan, put the 16.9 fl. oz. (500 mL) of water, add the dandelion flowers and the sliced lemon.
6. Bring the mixture to the boil and then cover, remove from heat, and allow to cool for 20 minutes.
7. Filter the mixture.
8. If needed, top up to 16.9 fl. oz. (500 mL) with water
9. Cut the vanilla and add it to the sugar
10. Put the filtered mixture back into the saucepan and then add the 1.1 lb. (500 grams) of vanilla sugar
11. Cook the mixture at a low heat for about an hour (see point 11).
12. To know if the honey is ready, drip some of the mixture onto a plate and see if the honey forms beads. If so, the honey is ready and you can stop cooking (see video), if not, cook for a while longer.
13. Put this mixture into a sterilized, dry jar.
– As this is more a recipe than a home remedy, eat as much as you want, for example on a slice of toast for breakfast!
Preparation time
Around 2 hours
Shelf life
6 months to 1 year, stored in a cool, dark, dry place
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