A deliciously sweet vegan alternative to honey, made from the humble dandelion.

Dandelions, often dismissed as a bothersome weed, actually possess a remarkable versatility that is often overlooked. While these bright yellow perennials may adorn your front lawn, they can also be transformed into a delightful syrup with a little effort and sugar. Surprisingly, this syrup can be an excellent substitute for honey, especially in vegan recipes. With its natural sweetness and subtle fruity and floral undertones, dandelion syrup offers a taste that is nearly indistinguishable from honey. So, the next time you see dandelions dotting your yard, remember that they are not just a nuisance, but also a source of culinary inspiration.

Poor Man’s Honey

1 cup yellow dandelion blooms

1 cup boiling water

1 cup granulated sugar

1 cup light brown sugar

1 lemon, juiced

Once you've picked your dandelions, clean the flowers by rinsing them in cool water in a strainer or colander. Then, remove the green portion of the blooms with either kitchen shears or by simply pinching them off. You want to make sure you get most of the green base of the petal cut off because if you leave it on, your syrup will have a slight bitterness to it. However, if you can't get all of it off, it's okay because every part of the dandelion is edible, so there is no danger in leaving a couple of stuck-on green leaves.

Put the loose petals in a 2-cup glass wet measure, and keep cleaning until you have a cup of petals. When you have a cup, pour boiling water on top of the dandelions until you reach the 2-cup mark on the measure. Stir to make sure all the petals are saturated, cover the measuring cup with cling wrap or a clean kitchen towel, and refrigerate for 24 hours.

When the 24 hours have passed, line a mesh strainer with cheesecloth and set the strainer on top of a small pot. Pour your dandelion liquid into the strainer to separate the liquid from the blooms. You'll want to squeeze the cheesecloth to ensure you get every ounce of liquid from the petals.

In the small pot with your dandelion liquid, add the sugars and the lemon juice. Place the pot on the stove at medium heat and stir until all the sugars are completely dissolved. Once the sugars are dissolved, turn the heat up to medium-high and let the mixture boil. Boil the mixture for about 20-25 minutes or until the liquid becomes thick, sticky, and looks very much like warm honey. You'll want to keep an eye on it during the cooking process. Towards the end, mine got very foamy on top and needed to be stirred down from time to time.

Once thickened, pour your dandelion syrup into a glass jar and seal it with a lid. Store your syrup in the fridge and allow the liquid to set for at least 24 hours before enjoying.

*Notes: It is very important that you know the source of your dandelions! You don't want to harvest any dandelions from grassy areas that have been treated with pesticides. I only pick and use dandelions from my own yard because I know I do not use any pesticides in my yard or garden. I would not trust using dandelions from public parks or other yards.

You don't have to cook down your liquid to be this thick. If you want a thinner consistency, cook your dandelion liquid for 8-10 minutes instead. This will give you a runnier consistency and could be used as a simple syrup for drinks.

Depending on the temperature of your fridge, your syrup could become too thick or stiff to use properly. If this happens, just pop the jar in the microwave for 10 seconds at a time until it becomes a runny consistency again. You could also place the jar in a shallow pot of boiling water to do the same.