Dandelion honey is one of my favorite seasonal recipes. It captures the bright, gentle sweetness of these little blooms, creating a beautiful plant-based honey alternative that echoes the warmth of early summer. Floral, light, and subtly citrusy, it’s like bottling the sun.

There’s something almost magical about the dandelion... a flower so often overlooked, yet quietly packed with nourishment, resilience, and solar energy.
At the height of spring and early summer, these bright little suns dot the fields and lawns, asking only to be noticed.
The Energy & Magic of Dandelions
In folklore and herbal tradition, dandelions carry the energy of resilience, purification, joy, and prosperity. They thrive where others cannot, burst into bloom at the first kiss of warmth, and carry the power of the sun in their golden heads.
Turning their blossoms into honey (or rather, a honey-like syrup) creates a beautiful kitchen ritual that honors both the plant and the season. It's perfect for your seasonal kitchen magic, Litha altar, or simple summer sweetness.
Uses for Dandelion Honey

- Stir into teas or sun teas for a floral hint of sweetness.
- Drizzle over pancakes, waffles, or biscuits.
- Add to yogurt or oatmeal for a touch of early summer.
- Use in baked goods or as a glaze for roasted vegetables.
- Offer on your altar as a symbol of solar energy and abundance.
- Gift small jars as seasonal offerings or simple handmade gifts.
Ingredients
- 4 cups fresh dandelion blossoms (fully opened, no stems or green parts)
- 4 cups water
- 1 lemon, thinly sliced
- 1 vanilla bean (optional, for a warmer flavor)
- 3 ½ to 4 cups sugar
Tools You’ll Need
- Large saucepan
- Fine mesh strainer or cheesecloth
- Large bowl or pitcher
- Clean jars with lids
How to Make Dandelion Honey

Step 1: Harvest and prepare the blooms
Pick dandelion blossoms on a dry, sunny day when fully open. Remove as much of the green base as possible to avoid bitterness.
Step 2: Create the infusion
In a large saucepan, combine the dandelion petals, water, lemon slices, and vanilla bean if using. Bring to a gentle boil, then reduce heat and simmer for 30 minutes.
Step 3: Steep
Remove from heat and allow the mixture to steep for 6–12 hours (or overnight) to fully extract the flavors.
Step 4: Strain
Strain the infusion through cheesecloth or a fine mesh strainer, pressing gently to extract as much liquid as possible.
Step 5: Make the honey
Pour the strained liquid back into the pot. Add the sugar, stir well, and bring to a boil. Reduce heat and simmer gently for 45 minutes to 1 hour, or until the mixture thickens to a honey-like consistency. Stir occasionally and watch closely to avoid over-reducing.
Step 6: Jar + Store
Once thickened, pour into clean, sterilized jars. Allow to cool completely before sealing. Store in a cool, dark place for up to 6 months.
Dandelion honey is more than just a syrup. It’s a small act of seasonal reverence. With every bloom gathered and every jar filled, you’re honoring the quiet power of the plants that grow wild around you, and capturing just a little bit of that early summer sunshine to carry forward.
📖 Recipe

Dandelion Honey
This golden, floral dandelion honey is a beautiful herbal alternative to traditional honey; made from sunlit blossoms, kissed with citrus and vanilla, and simmered into a thick, nectar-like syrup. Perfect for tea, toast, or seasonal rituals, this recipe captures the essence of early summer in every spoonful.
Ingredients
- 4 cups fresh dandelion blossoms (fully opened, no stems or green parts)
- 4 cups water
- 1 lemon, thinly sliced
- 1 vanilla bean (optional, for a warmer flavor)
- 3 ½ to 4 cups sugar
Instructions
- Harvest + Prepare the Blooms. Pick dandelion blossoms on a sunny, dry day. Remove as much of the green parts as possible to prevent bitterness.
- Create the Infusion. In a large saucepan, combine dandelion petals, water, lemon slices, and vanilla bean (if using). Bring to a boil, then reduce to a simmer and cook for 30 minutes.
- Steep. Remove from heat and let steep 6 to 12 hours (or overnight) to fully extract flavor and color.
- Strain. Strain through cheesecloth or a fine mesh strainer, pressing to extract every drop of liquid.
- Make the Honey. Return the strained liquid to the pot. Add sugar, stir, and bring to a boil. Reduce heat and simmer for 45–60 minutes, stirring occasionally, until thickened to a honey-like consistency.
- Jar + Store. Pour hot honey into sterilized jars. Let cool before sealing. Store in a cool, dark place for up to 6 months.
Notes
Nutrition Information:
Yield:
32Serving Size:
1 TablespoonAmount Per Serving: Calories: 339Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 88gFiber: 0gSugar: 87gProtein: 0g
This nutritional information is automatically calculated and is provided as a courtesy. While we strive to provide accurate data, the figures are estimates and may not be entirely precise. Actual nutritional content will vary based on ingredients used and preparation method. Always consult with a qualified nutritionist or medical professional if you have dietary concerns.
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