This dandelion honey recipe (aka dandelion syrup) is sweet, sticky, and runny, and makes for the perfect 3-ingredient vegan honey substitute!

Here in the UK, dandelions are considered a weed (and the bane of many gardeners). However, did you know this bright yellow ‘weed’ is perfect for whipping up this dandelion honey recipe (aka dandelion syrup)? Now you have an ideal way to use them – just make sure to leave enough for the bees, too!

While the process of making dandelion honey is very similar to dandelion jelly (and preserves like this ginger marmalade, or strawberry, raspberry, or blackberry jams), this recipe is meant to set in a syrupy/honey consistency, not like a jelly set.

Over the past few years, this dandelion syrup has become increasingly popular as a vegan honey substitute. Yes, it’s technically just a syrup infused with dandelion – but give it a taste, and you’ll see what I mean, it’s uncanny!

Dandelions add a floral note to the syrup that’s far more similar to regular honey than things like maple, date syrup, and agave. Some might even believe it’s real honey! As a bonus, dandelions are also impressively nutritious. 

The prepared dandelion honey is perfect for sweetening hot drinks (like ginger tea), spreading over toast and muffins, adding to baked recipes, and more! While you’re at it, you might be interested in learning how to make coffee from date seeds, vegan bacon from peeled coconut skin, and delicious homemade breadcrumbs from stale bread!

The Ingredients

• Dandelions: I used freshly foraged dandelions. All you need is the heads, not the stems. 
• Apple juice: apple juice is sweet and contains pectin, perfect for helping the dandelion honey have a thicker set. 
• Sugar: I have only ever made this with regular white sugar as different sugars will affect the dandelion jelly/syrup set. If you don’t mind it being more of a thin syrup, you could try other sugars or sugar alternatives like coconut sugar, swerve, erythritol, etc. 

Optional add-ins and variations

• Lemon: a little lemon added to the dandelion syrup mixture can help cut through some of the sweetness and add a little depth of flavor to the dandelion honey. Use a slice or two of lemon or around a teaspoon of fresh lemon juice. 
• Vanilla: not necessary but delicious in this vegan honey recipe. Feel free to add a little fresh vanilla to the dandelion jelly/honey. 
• Other flowers: you can use the same method with chamomile, too, though the flavor will vary. Try with other flowers for floral syrup: elderflower, lavender, rose, etc.

How to Make Dandelion Honey?

Step 1: Collect and wash the dandelions

This recipe is perfect for any foragers out there as the first step is collecting dandelions. This is best done in the morning, while the flowers are open. Avoid picking dandelions by main roads and pathways – stick to yards and open fields.

Then gently remove the yellow leaves from the green stems and rinse them. I do this in bowls of water so any dirt can sink to the bottom of the bowl.

Note that not everyone chooses to rinse the flowers as it will get rid of some of the pollen, which adds flavor and helps create the correct consistency. If you don’t want to wash them, set them aside for 10-15 minutes to allow any critters to leave the flowers – they will be sterilized while cooking. 

The greens can yield a more bitter dandelion syrup, so I always eliminate them from the mixture. However, if you decide to use the entire dandelion heads, your dandelion honey will be brown and have some bitter notes.

Step 2: Simmer the dandelion honey

In a large skillet/pot, add the petals, sugar, and apple juice. Heat over medium heat until it is brought to a soft boil.

Then reduce the heat to a gentle simmer and reduce until the mixture darkens and thickens. It’s ready when it clings to the back of a spoon. This can take 1 hour or more – the exact time will vary based on the amount you’re making, your pan, the exact heat you’re using, etc. 

Alternatively, you can use the ‘cold plate’ test similar to when making jams. Place a small saucer in the freezer for 20-30 minutes, and then add a drop or two of honey to the plate. This will cool it quickly and give you an idea of what the texture will be once it’s cooled. 

The dandelion ‘honey’ will continue to thicken up and become more sticky as it cools. Even more so when stored in the refrigerator – so it’s best to simmer it to a light syrupy consistency. If you reduce it too much, it will become more jelly-like in consistency.

Step 3: Strain the syrup/honey

Pour the liquid through a fine-mesh sieve (or cheesecloth), using a spoon to gently press the leaves and extract as much liquid as possible.

You can use a funnel to transfer the mixture directly into a sterilized jar while it’s still hot and close the lid immediately. The warmth will cause it to properly seal (when using a canning jar) and help preserve it for longer. 

How to Store Dandelion Honey

If stored properly (in an airtight sterilized jar), the dandelion honey will keep for several months (even up to a year) in a cool, dark location (like a pantry/kitchen cupboard). 

As soon as I use it for the first time, I like to transfer the vegan ‘honey’ to the refrigerator. Like regular honey/jellies, look out for signs of mold/spoilage. 

How to Use it?

You can use this dandelion honey in almost all the ways you’d use regular honey. Some of my top recommendations include:

• Drizzle over pancakes, waffles, and french toast.
• Use as a sweetener in hot drinks like ginger tea and matcha. 
• As a vegan honey alternative in baked goods like cakes, tarts, and more.
• Make vegan dressings – like a honey mustard dressing.
• Spread over toast and bagels or simit.
• Drizzle over breakfast bowls with granola or muesli, yogurt (natural/Greek or dairy-free coconut, almond, or soy), and fresh fruit.
• Serve with oatmeal, baked oatmeal, and overnight oats.
• Use to sweeten chia pudding.
• Drizzle over phillo-wrapped baked feta.

FAQs

Recipe Notes & Variations

• Flower app: dandelions are fairly easy to recognize. However, there are several similar plants. For that reason, if you’re new to foraging, I recommend using a plant-identifying app to make sure you’re picking dandelions!
• Dandelion allergies: note that some people can have an allergic reaction to dandelion pollen. 
• Using dandelion root: if you pull out their entire taproot, it can be washed, dried, and ground into a delicious coffee alternative (like date seed coffee). However, I usually leave the root behind so it can regenerate (for the bees!). In fact, dandelions are very important for bees, so make sure to leave plenty behind or make this when there lots of flowering in your area. 
• For more of a dandelion jelly consistency: you can add a little pectin or jam sugar (which has pectin in it and can be used in place of regular sugar) to the mixture. The apple juice already has pectin, so you shouldn’t need loads. However, I haven’t tested the recipe this way, so I can’t provide exact amounts. 
• Adding acidity to the dandelion honey: if you want to water bath can the dandelion jelly/honey, you’ll need to reduce the pH to below 4.6. I haven’t tried water bath canning for this recipe yet, so it’s best to refer to official sources for more advice. 
• Using frozen dandelions: this isn’t something I’ve tried, though an Instagram follower let me know that you may be able to store dandelions in the freezer until you have enough to whip up a batch of dandelion jelly/honey, and it works well. 

Related Recipes and DIY’s

• Zero-waste ginger syrup
• Fermented garlic honey
• Homemade rose petal jam
• Homemade date syrup
• How to make simple syrup
• Candied orange in syrup
• Peach Simple Syrup

If you try this vegan dandelion honey recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!