Dandelion Honey From Flowers

Dandelion honey in a jar with a spoon

Chamille White / Getty Images

Prep: 30 mins
Cook: 4 hrs
Total: 4 hrs 30 mins
Servings: 16 servings
Nutritional Guidelines (per serving)
121 Calories
0g Fat
31g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 121
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 31g 11%
Dietary Fiber 0g 0%
Total Sugars 31g
Protein 0g
Vitamin C 1mg 3%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 2mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dandelion honey isn't honey made by bees, but rather it is really dandelion syrup made from the flowers and sugar. You're the bee converting flowers into sweet goodness. You can weed those pesky dandelions from your lawn and make a treat from the flowers.

Dandelion honey is a good substitute for honey for vegans or anyone who may have an allergy to traditional bee's honey, with a surprisingly similar flavor. The consistency is thinner than most honey. It has a very similar appearance in color.

If you have a lawn dotted with dandelions and you are sure there haven't been any chemicals applied, you can forage for the flowers. If spring has sprung but the bees aren't yet buzzing enough to make honey, this is a fun seasonal substitute.

Dandelion honey is great on toast, muffins, pancakes, and biscuits. You can use it much as you would use honey in tea and beverages. The tender greens are also good for salads and are tasty cooked with garlic, too. If you find that you really enjoy this process and you have a lot of dandelions in your yard, you can also make dandelion wine and dandelion jelly.


  • 4 cups dandelion petals

  • 4 cups water

  • 3 lemon slices (1/4-inch)

  • 1/2 vanilla bean, split in half

  • 2 1/2 cups granulated sugar

Steps to Make It

  1. Pick dandelion flowers during the daylight while in full bloom.

  2. Soak the flowers in cold water for five minutes to allow time for any insects to exit.

  3. Remove the petals, then measure the petals only. Discard the center of the flower and the stem.

  4. Place the petals in a heavy saucepan along with the water, lemon slices, and vanilla bean.

  5. Bring it to a boil, reduce the heat, and simmer it for 30 minutes. Remove the pan from the heat and let steep for 6 hours.

  6. Strain the dandelion tea through a cheesecloth and discard the solids.

  7. Place the dandelion tea in a heavy saucepan and bring it to a low boil.

  8. Gradually add sugar to the boiling liquid while stirring until the sugar is dissolved.

  9. Lower the heat and let it simmer uncovered until it reaches the desired syrupy thickness. This may take up to 4 hours.


  • Some cooks leave the flower heads intact, but this can add a bitter note to the honey. It's best to use only the petals and eliminate any green parts.
  • If you're concerned about who or what was tiptoeing through the dandelions before you picked them, the rinsing and boiling processes should eliminate any lingering bacteria. However, it's best to avoid patches of dandelions that may have been treated with chemicals. Many aren't eliminated by boiling.
  • Picking the dandelion flowers will keep them from going to seed and propagating more dandelions. That's good news if you want fewer, but bad news if you discover you love dandelion honey and want lots more flowers the next season.

How to Store Dandelion Honey

Store dandelion honey covered in the refrigerator. It should keep for about six months, and it also freezes for longer storage.

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