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WHB #79: Dandelion Honey

This week Sher of What Did You Eat is the host of the weekly Weekend Herb Blogging event. Stop back on Monday for the recap. This week I am featuring dandelion. In my garden I call dandelion a weed, but they are beautiful flowers in my neighbour's garden, as long they don't spread to mine.

Although the dandelion is considered a weed by many gardeners and lawn owners, the plant does have several culinary and medicinal uses. The young inner leaves can be eaten cooked or raw in various forms, such as in soup or salads. The leaves are high in vitamin A, vitamin C and iron. Dandelion flowers can be used to make dandelion wine, jelly or "honey" . Ground roasted dandelion root can be used as a coffee substitute. Drunk before meals, it is believed to stimulate digestive functions.

To prevent that too many blossoms get "Pusteblumen - blowflowers", dandelion clocks and send their seeds to anywhere, I picked some to make the honey.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Dandelion Honey
Categories:	Jelly
Yield:	150 Ml

Ingredients

100	grams	Dandelion blossoms
500	ml	Water
1/2		Lemon, grated peel
1	tablesp.	Lemon juice
250	grams	Sugar

Source

Betty Bossi

	Edited RK 04/21/2007 by
	Ulrike Westphal

Directions

1. Pick the dandelions in full sunshine. Shake the blossoms and ull off all the dandelion petals (result in about 50 grams), leave out the green sepals, they taste bitter.

2. Bring water with grated lemon peel and petals to a boil and simmer for about 7 minutes. Cover and let the mixture sit by the side.

3. Strain to separate the petals from the juice (results in 300 ml). Return the juice to the pot

4. Add lemon juice and sugar and bring to a simmer. Constantly stirring (prevents overboiling) simmer until the colour turns to amber and sirupy consistency. The honey is ready if a drop jells immediately on a cold plate.

=====