I was a child in Switzerland, 1936-1942. I am now 74. I have always remembered the dandelion honey our good friend, Marie, made who worked for us. I think about it every spring when my yard is full of dandelions. I had a revelation and decided to look on the internet for a recipe. Voila - many recipes for dandelion honey! When it was boiling down, I actually could recognize the fragrance from when I was 5 years old! It is delicious. The batch I made is quite dark and rich. I remember ours as being very light and almost clear. How do you get it like that? I don't think Marie cooked it for very long.
Remembering the fragrance