Dandelion honey is a traditional foraged syrup made from dandelion flowers, sugar, lemon and water. Despite the name, it contains no honey. It has a light floral flavour with subtle citrus notes and works well as a spread, drizzle or natural sweetener.
This dandelion recipe is commonly made in spring when flowers are abundant across the UK.
Why make dandelion honey
Dandelion flowers are widely available and often overlooked, but they can be used to create a simple homemade syrup with a flavour similar to honey.
This recipe is:
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Easy to make with foraged ingredients
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A great way to use seasonal dandelions in the UK
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Vegan-friendly alternative to honey
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Suitable for toast, baking and drinks
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A traditional foraging recipe
Ingredients
Makes approximately 1–2 small jars
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300–400 fresh dandelion flower heads (yellow petals only)
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1 litre water
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1 large unwaxed lemon, sliced
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1 kg granulated sugar
How to make dandelion honey
1. Prepare the dandelion flowers
Pick fresh dandelion flower heads from an area free from pesticides and pollution. Remove as much of the green base as possible, keeping only the yellow petals for a cleaner flavour.
2. Infuse the flowers
Place the dandelion petals into a large pan with the sliced lemon and water.
Bring to a gentle boil, then reduce the heat and simmer for around 20 minutes. Remove from the heat and leave to infuse for 12–24 hours for a stronger flavour.
3. Strain the liquid
Strain the mixture through a fine sieve or muslin cloth into a clean pan, removing all petals and lemon pieces. Squeeze well to extract as much liquid as possible.
4. Add sugar and reduce
Add the sugar to the strained liquid and heat gently, stirring until fully dissolved.
Simmer over a low to medium heat for 1–2 hours, or until the liquid reduces and thickens into a syrup consistency. Stir occasionally to prevent sticking.
5. Check consistency and bottle
The syrup will thicken further as it cools. Once it coats the back of a spoon, remove from the heat and pour into sterilised jars or bottles while still warm.
Serving suggestions
Dandelion honey works well as:
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A spread on toast or crumpets
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A drizzle over pancakes or waffles
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A sweetener for tea or herbal drinks
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An ingredient in baking recipes
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A topping for yoghurt or porridge
Storage tips
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Store in sterilised jars in a cool, dark place
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Refrigerate after opening
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Use within 4–6 weeks once opened
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Can be reheated slightly if it crystallises
Foraging tips for dandelions
Dandelion is one of the most common wild plants in the UK and can be found in gardens, fields and grassy areas from early spring onwards.
When foraging:
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Avoid areas treated with pesticides or weedkillers
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Pick flowers on a dry, sunny day for best flavour
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Use only fully open yellow flower heads
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Leave plenty for pollinators
Frequently asked questions
Does dandelion honey taste like real honey?
It has a similar floral sweetness but is lighter and slightly citrusy compared to bee honey.
Can I make it less sweet?
Yes, reduce the sugar slightly, but this may affect the final thickness.
Can I use whole flowers instead of petals?
Yes, but removing the green parts helps reduce bitterness.
Final thoughts
Dandelion honey is a simple seasonal recipe that makes use of abundant wildflowers. It is easy to prepare at home and provides a natural sweet syrup that can be used in place of honey across a range of foods and drinks.
