How to make Vegan Honey from Dandelion Flowers in 3 easy steps.

How to make vegan honey

Sweet and runny with a rich floral taste this dandelion honey is the perfect bee friendly vegan substitute for honey. You have to taste it to believe it!  

Dandelions are considered weeds in the UK, and on a perfectly green grass garden lawn who wants weeds right?  

Well, did you know that dandelions have been used by humans for food for centuries and appreciated by many cultures for their medicinal benefits. 

Every part of the dandelion is edible even though for honey we are only using the flowers. They are highly nutritious, they contain antioxidants, help control blood sugar levels and fight inflammation.

I have lots of dandelion flowers in my garden in sunny Provence so I was delighted to be able to make my own vegan honey.

The leaf shape is what gives the dandelion it’s namefrom the French dent de lion, literally meaning lion’s tooth. 

The flowers open during the day and close during the night. You want to pick the fully open flowers, that still look nice and fresh. For our vegan honey recipe, pick just the flower heads without any stalk. 

Making my dandelion honey only takes a few ingredients and a bit of time. All you need is fresh dandelion flowers, organic sugar, a lemon and water. It’s that easy!

 

 
 

Here’s what to do step-by-step: 

Step 1. First make an infusion of the dandelion flowers with a bit of lemon. This infusion needs to soak for several hours or overnight 

Step 2. Strain the liquid, add sugar in a 1:1 ratio and simmer it to thicken into a syrup 

In order to get the 1:1 weight ratio of liquid to sugar, weigh the liquid after straining, then add the same weight sugar 

Step 3. At the end of the simmering, the hot dandelion honey should still be a bit thinner than the final vegan honey should be. It thickens up as it cools down, and might continue to do so after that. 

And just like that, your delicious dandelion honey is ready! 

Storing your honey.

Fill your dandelion honey into small sterilised jars while it’s still hot. Use clean tools. This way, the dandelion honey should keep at least a few months in a cool dark place. Hopefully it will last you until dandelions are in full bloom next year 

Like with jam, watch out for signs of spoilage or mold. Keep open jars in the fridge and always use a clean spoon when taking vegan honey out of the jar. 

You can use your dandelion ‘honey’ in many ways. Here are a few ideas: 

  • Enjoy as a snack on some homemade seed crackers.  
  • Mix with mustard to make a vegan honey mustard dressing.  
  • Drizzle over pancakes as an alternative to maple syrup. 
  • Use in baking recipes such as homemade granola. 
  • You can also use it in sweet and sour sauces. 

You can print out the recipe here:  

Lisa’s Vegan Honey made from Dandelion Flowers  

Ingredients:  

  • 2 cups (100 g) fresh dandelion flowerheads, densely packed 
  • 2 slices lemon 
  • 1.5 cups (350 ml) water 
  •  1.5 cups (300 g) organic sugar 

 

Instructions:   

  1. Shake or blow the flowers to remove any bugs 
  1. Place the water, lemon slices and dandelion flowers in a saucepan 
  1. Simmer with a lid on for 15 minutes 
  1. Leave this to cool and infuse overnight 
  1. The next day, strain out the flowers and lemon by pouring the liquid through a strainer or muslin cloth. Press down to make sure you get all of that dandelion juice out. 
  1. Weigh the liquid, and then weigh out the same amount sugar 
  1. Put the liquid back in the pan and add the sugar. Stir and heat gently at first until the sugar is dissolved. Then bring it up to a gentle boil for approximately 15 minutes. See the notes for tips on knowing when it’s ready. 
  1. Pour into clean sterilised jars and put the lids on while it’s still hot 

 

Notes: 

How do you know when it has reached the right consistency? 

You will see that the liquid will darken and start to thicken. Test it regularly on a cold plate, or see how it clings onto a metal spoon. It will thicken more as it cools, so aim to turn it off before it reaches your desired texture. I prefer a more runny consistency. If you cook it for too long it may become too thick and caramelise so keep an eye on it. 

 

Where to pick your dandelions. 

Always pick your dandelion flowers from a plentiful, clean and pesticide free place. Dandelions are an early nectar source for pollinators, so make sure to leave plenty behind for the bees! 

Made with Love by Lisa Plutoni