Time for dandelions ..

Dandelion is part of spring, it is so versatile and particularly delicious in the kitchen. My favorite recipe is to make a honey from dandelion. I’m happy to share the recipe with you. Dandelion honey is especially good as an addition to natural yogurt, as a sweetener for herbal teas, or for a dry cough, take the dandelion syrup or spruce tip syrup by the spoonful. If you want to spread it on buttered bread, cook the honey longer or let it stand and cook it again the next day, then it will become thicker.

Recipe:

Preparation

Pick the flowers on a dry day, ideally at midday. Only the flowers, not the stems. 1 liter of water, simmer for 30 minutes and at the end add the lemons cut into slices. Set aside and the next day (I let it stand for 12 hours) press through a cloth (clean flannel diaper) or using a sieve. Simmer slowly with sugar for 1–4 hours, I always use 50% fine granulated and 50% jam sugar. Careful – can foam over!!! Do a gel test! When the consistency is right, pour into hot jars and seal. Gel test: take a flat plate, rinse it cold and then put the dandelion honey on it with a spoon. Let it stand a bit and after a short time check whether the honey runs off the plate or not.

Have fun trying it out and enjoy the beautiful hot spring days, the next report will be about our first hay harvest. Your farmer Katharina from Zittrauerhof.

PS: I also use this basic recipe for making spring herb honey varieties or my spruce tip honey.