Dandelion flower syrup

Common name:
Taraxacum officinale agg.
Flowering period:
roadsides, meadows, waste places, fens, limestone pavement, turlough margins
Conservation Status:
Common throughout the Burren

Making Dandelion flower syrup, April 2021

Delicious and fun to make, Dandelion flower syrup is one of the wildflower based foods that I like to make every year

I usually collect my dandelions from my father’s field, knowing that he doesn’t use any chemical sprays,  in return for a jar of wildflower syrup, everyone is happy.

In fact my children collect the 400 flower heads as their part of the process, the rest of the job I gladly complete

Removing the yellow flowerheads from the green bracts is a slow task, usually the flowers  begin to close shortly after collecting them, this makes the job of separating the petals from the bracts easier

The recipe I use is an adaption  from one of my favourite books – Ireland’s Generous Nature by Peter Wyse Jackson



Dandelion Flower Syrup recipe:


You will need 400 dandelion flower heads, 1 kg of sugar and 1 lemon, and 600ml of water


Place petals (without green bracts) in a pot, add 600ml water, simmer for an hour,  squeeze  in the juice of a lemon and leave to steep overnight.

Next day strain, add all the sugar and boil gently for aprox 1.5 to 2 hours or until the consistency of a nice golden coloured syrup is achieved.  Pour into sterilised jars and cover.


Delicious on porridge, over pancakes, on toast, in drinks,

……full of nutritional benefits to boost. (See Dandelion in wild herb section)



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