I don’t know a child who doesn’t like to blow on dandelions which many of us view just as an annoying weed, however this plant is actually full of many nutrients, helping to boost our immunity.
I love this time of year, when our gardens turn into ‘a yellow sea’, covered by these wonderfully bright, cheerful flowers. My daughter loves picking them up and I enjoy teaching her how to weave them into a dandelion wreath.
When I was a child my mother used to make us ‘dandelion honey’, which is more kind of syrup (rather than honey). This spring I really wanted to carry on with the family tradition and make one with my daughter. She was really helpful picking the dandelions and absolutely loves spreading the syrup on her toast in the morning. Here are the instruction on how we made it:
We needed around 200g flowers (without stems) which we gave a quick wash and boiled them for 10 minutes in 1l of water and 1 lemon cut into pieces. We left them to soak overnight. The following day we sifted the mixture through a clean cotton cloth. Add 700g of sugar and quickly bring the dandelion juice to the boil. Once the sugar was dissolved, we reduced to heat to minimum heat and boiled for around one hour. We got a beautiful golden, brown, thick syrup which we put into a clean jar. Yummy!