Dandelion - a Gem, not a Weed

Eric & Ines
2 hours ago
3 min read

Recipe No1: Dandelion Syrup

Dandelion is one of the most familiar and misunderstood plants in North America. Though often labeled a weed today, this resilient herb was intentionally brought to North America by European settlers in the early 1600s. Valued for its remarkable nutritional and medicinal qualities, it was cultivated in colonial herb gardens and quickly naturalized across the continent. French settlers called it dent-de-lion or "lion's tooth" for the serrated shape of its leaves. As it spread, Indigenous peoples recognized its usefulness and integrated it into their own traditional medicine systems.

Its cheerful yellow flowers and puffball seed heads have earned it a place in both folklore and children’s games. More than just a wildflower, dandelion embodies resilience, healing, and abundance - a true botanical immigrant that rooted itself deeply into the land and cultures of North America.

Plant Profile

Common Names: Dandelion, Lion's Tooth, Dent-de-Lion (Fr.)

Botanical Name: Taraxacum officinale

Edible Parts: Leaves, flowers, roots, stems

Seasons: Spring to Fall

Taste Notes: Bitter greens (like chicory), floral notes, roasted root resembles coffee

Nutritional & Medicinal Properties:

- Rich in Vitamins A, C, K, and B-complex

- High in potassium, iron, calcium, magnesium

- Root contains inulin (prebiotic)

- Stimulates digestion, supports liver function, acts as diuretic, anti-inflammatory, antioxidant, immune-boosting

Cautions: Avoid harvesting near roadsides or treated lawns. May cause allergic reactions in those sensitive to ragweed and to members of the plant family Asteraceae in general.

How to use dandelion in your kitchen and home apothecary

Let's start with DANDELION SYRUP. It's easy to make and very delicious on pancakes or watered down as a refreshing drink. Dandelion syrup started to become a staple in our kitchen a few years ago, when we were wondering what to use all the dandelion for that were growing in our new garden. It's so relaxing to go outside on a mild dry spring morning to collect the flowers and something the kids like to be engaged in as well.

For about 2l (8 cups) of syrup you will need the following Ingredients:

130 g (approx. 4.7oz) of dandelion petals (petals removed from flower stem, receptacle and sepals)

2 l water

juice of 2 lemons

260 g (1.5 cups) brown cane sugar

Directions:

Prepare: Pluck flower petals and try to remove any green parts (they're more bitter). You'll need about 12 oz of flower heads (about 1 big bowl) for 130g (4.7 oz) of petals.
Heat up: Add petals to a medium sized pot and add 2l of water. Heat to about 60-65°C, stir constantly.
Infuse: Remove pot from the stove and let it cool down. Let the flower petals infuse in the water in a cool dark place (fridge works fine) for 24hrs.
Squeeze: Drain the liquid through a sieve lined with a muslin cloth to separate the liquid from the plant material. Catch the liquid in another pot or bowl. Squeeze all the liquid out of the petals by wringing the muslin cloth with your clean hands.
Make it sweet: Now add all of the dandelion liquid (it should have a yellowish amber color) into a pot, add 260g of brown cane sugar and the juice of 2 organic lemons. Bring everything to a boil while you're constantly stirring to dissolve the sugar. Boil for 1 minute.
Canning: Use clean and sterilized jars, for example Weck or Mason Jar. Fill hot liquid into the jars and close lid tightly. Let it cool down and store it in the fridge. Use within 1-2 months.