Dandelion Honey

Yes, you can make a honey substitute using dandelions. And yes, it does taste suspiciously similar to the real deal! Even if you aren’t plant-based or vegan, this recipe is really worth making. It’s so delicious and so much cheaper than actual honey. It’s sweet with citrus, floral notes and a rich amber colour. Delicious, beautiful and versatile, what more could you want?

This week we’ve been using it a lot in recipes such as a honey, lemon and poppyseed cake, oat and honey loaf and honey mustard potatoes… all of which were an absolute dream. We’ve also come up with a very tasty use of the leftover pulp from this recipe… which we will share with you very shortly!

Recipe fills 1-2 medium sized jars:


200 to 250 dandelion heads

500g sugar

1 litre water

1 orange

1 lemon


Pick the flowers of 200 to 250 dandelions, (it is best to do this mid day as it’s when the dandelions are in full bloom).

Gather the flowers (without stems) and rinse them in a bowl of cold water to ensure they’re clean.

Add the dandelions into a large saucepan and cover with the water.

Slice up the orange and lemon into rounds and add into the saucepan.

Bring the mixture to a boil, and then down to a simmer for 30 to 45 minutes.

Take off the heat and allow to steep for around 6 to 8 hours (we usually leave it overnight).

Strain the liquid out using a sieve or a cheesecloth into another saucepan, (keep the leftovers pulp as it can be used to make marmalade, or dried to make tea).

Add the sugar into the saucepan with the liquid.

Boil slowly on a low heat for around 2 to 3 hours until the mixture has thickened.

The best way to test consistency (so you don’t end up with more of a syrup texture than honey) is by spooning a small amount of the liquid onto a plate and allowing to cool, if it becomes thick and sticky then you’re good to go!

Carefully pour your honey into glass jars and allow to cool at room temperature. Enjoy! x