Use those bright yellow dandelion blooms to create a delightful dandelion syrup for use over pancakes or waffles.
4 each big handfuls of dandelion tops (flowers)
1/2 each lemon, juiced
1 quart cold water
2 pounds sugar
Place the tops in the water and bring to a slow boil. Let boil half a minute then cool overnight.
The next day, strain and push out the excess water. Discard the blooms and save the dandelion water. Mix this water with the lemon and sugar and simmer until most of the water has evaporated. Do not bring to a hard boil.
Let the mixture cool, then simmer again until thick in consistency like maple syrup. This can be poured over flapjacks either warm or cool.
Notable note: Make sure to pick the dandelions at the middle of the day when they are drier.
Dandelion Saute Recipe
Dandelion Saute is one of the best ways to learn to appreciate the flavor of dandelions.
4 cups chopped dandelion leaves
3 cups chopped onions
3 tablespoons olive oil
2 cups grated carrots
1 tablespoon tamari soy sauce
1 tablespoon of wine
A few cloves of minced garlic
Optional: Black pepper to taste
Saute the onions in the olive oil. When soft, add the carrots, dandelions, garlic, wine and soy sauce.
Cook for 10 to 20 minutes until all the flavors meld. Serves 6
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