Tuesday eating from your yard ~ dandelion flowers are the most abundant in the spring. Collecting enough dandelion flowers and removing the petals in large enough quantities to make dandelion wine or syrup takes some time~making the current pandemic lockdown the ideal time. My most favorite use of dandelion flowers is to make dandelion syrup. I have found even folks who are not into wild harvesting prefer dandelion syrup over maple syrup. In Switzerland dandelion syrup is used as a substitute for honey. Just remember to only use the yellow flower not the green base, as it is bitter. The flowers make a sunny addition to spreads, as a garnish on your green salad or baked into muffins, cookies and egg dishes. Some fried options are fried dandelion petal fritters or just battering the entire flower head. I read about sautéing the unopened buds in butter, but when I tried the tightly closed buds opened in the heat and mostly just tasted like the butter I sautéd them in~with the added bonus that the yellow of the flowers dyed the plate. Some less informed folks spray their dandelions so always be careful where you harvest dandelions. How do you eat your dandelions flowers?
Dandelion Syrup
Equal parts dandelion flowers (only the yellow no green), water and sugar. First take the yellow petals out of green holding them. Bring the petals and water to a boil, then take off heat and cover for 8 hours. Strain the liquid and add the sugar heat gently until it thickens like honey or maple syrup.
– Jill Kuhel
