What to Do With Dandelions: 13 Dandelion Recipes to Make This Spring

Most people walk past dandelions without a second thought. These dandelion recipes are for the ones who stop and pick them. Every part of the dandelion is edible: the flowers, the petals, the greens, and each one behaves differently in the kitchen. The flowers make jelly that tastes like honey. The greens make a pesto that's bolder than basil. The petals dissolve into a syrup that's good in everything. If you've been looking for what to do with dandelions beyond the obvious, this is the list.

These 13 dandelion recipes cover preserves, condiments, seasonings, and sweets: all made from flowers you can pick for free in spring. Harvest from pesticide-free areas, rinse well, and you're ready.

Jump to:

• Harvesting Dandelions: What To Know Before You Start
• Dandelion Jelly
• Vegan Dandelion Honey
• Dandelion Syrup
• Dandelion Vinegar
• Dandelion Flower Sugar
• Dandelion Capers
• Dandelion Pesto
• Dandelion Chimichurri
• Dandelion Relish
• Dandelion Chutney
• Dandelion Flower Jam
• Dandelion Candy
• Dandelion Salt
• FAQs
• 💬 Comments

Harvesting Dandelions: What To Know Before You Start

Pick dandelion flowers in the morning when they're fully open and dry. Avoid roadsides, treated lawns, or anywhere near runoff. Once picked, rinse gently under cold water and use the same day for best flavor. For recipes that use petals only, pull the yellow petals away from the green base. The green sepals are bitter and will affect the flavor of anything you make.

Dandelion Jelly

This dandelion jelly recipe starts with petals steeped into a fragrant flower tea, then set with pectin into a clear golden spread. The flavor is floral and lightly sweet - closer to honey than anything you'd expect from a weed. Remove every bit of green sepal before steeping - it's the step that makes or breaks the jelly.

Ingredients

• 4 cups dandelion petals (green sepals fully removed)
• 4 cups water
• 4 cups granulated sugar
• 2 tablespoons fresh lemon juice
• 1 package (1.75 oz) powdered fruit pectin

Instructions

1. Pull the yellow petals away from the green base of each flower. Discard all green parts - the sepals are bitter and will affect the flavor of the jelly.
2. Bring water to a boil in a medium saucepan. Add the petals, reduce heat, and simmer for 10 minutes. Remove from heat and steep for 30 minutes.
3. Strain through a fine mesh strainer lined with cheesecloth, pressing gently to extract all liquid. Measure 3½ cups of dandelion tea. Add water if needed to reach that amount.
   Pour the tea into a large saucepan. Add lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly.
4. Add all the sugar at once. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
5. Remove from heat. Skim any foam from the surface.
6. Pour into clean jars and let cool to room temperature. Refrigerate once cooled. The jelly will set as it chills. Keeps refrigerated for up to 4 weeks.

Vegan Dandelion Honey

Dandelion honey is a plant-based syrup that mimics real honey closely enough to use as a substitute anywhere you'd reach for the real thing. This dandelion honey recipe gets its floral depth from a long steep of petals in sugar syrup with lemon - no bees involved.

Ingredients

• 4 cups dandelion flowers (loosely packed)
• 3 cups water
• 2 cups granulated sugar
• 1 lemon, sliced into rounds (peel on)

Instructions

1. Rinse the dandelion flowers gently. Pull the petals away from the green base and discard all green parts, as they add bitterness.
2. Combine the petals, water, and lemon slices in a medium saucepan. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Remove from heat and let steep for 1 hour. Don't rush this step. The steep is where most of the floral flavor develops. The liquid will turn a deep golden yellow.
4. Strain through a fine mesh strainer lined with cheesecloth, pressing firmly to extract as much liquid as possible. Discard the solids.
5. Return the strained liquid to the saucepan. Add the sugar and stir to combine. Bring to a gentle boil over medium heat, stirring until the sugar fully dissolves.
6. Reduce the heat and simmer uncovered for 20-30 minutes, stirring occasionally, until the syrup thickens enough to coat the back of a spoon. Pull it off the heat while it still looks slightly looser than honey. It thickens as it cools, and over-reducing will make it too stiff to drizzle.
7. Pour into a clean glass jar and cool completely before sealing. Refrigerate. Keeps refrigerated for up to 6 weeks.

Dandelion Syrup

This dandelion syrup recipe makes a light, pourable floral simple syrup - thinner than dandelion honey and designed for stirring into drinks, drizzling over pancakes, or sweetening wherever a delicate floral note would lift the flavor. One batch keeps for three weeks in the refrigerator.

Ingredients

• 2 cups dandelion petals (green sepals removed)
• 2 cups water
• 1½ cups granulated sugar
• 1 lemon, sliced into rounds (peel on)

Instructions

1. Pull the yellow petals away from the green base of each flower and discard all green parts, as they add bitterness.
2. Combine the petals, water, and lemon slices in a small saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes.
3. Remove from heat and steep for 30 minutes. The liquid will turn pale golden yellow.
4. Strain through a fine mesh strainer lined with cheesecloth, pressing firmly to extract all liquid. Discard the solids.
5. Return the liquid to the saucepan. Add sugar and stir to combine. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.
6. Simmer for 5-8 minutes until slightly thickened but still pourable. It should coat a spoon lightly. Do not reduce too far.
7. Cool completely, then pour into a clean jar or bottle. Refrigerate. Keeps refrigerated for up to 3 weeks.

Dandelion Vinegar

Dandelion vinegar is a cold infusion - no cooking involved. Whole flowers steep in apple cider vinegar for two to four weeks until the vinegar turns pale gold and picks up a gentle floral edge that makes it more interesting than plain ACV for dressings and marinades.

Ingredients:

• 2 cups fresh dandelion flowers (whole, fully open)
• 2 cups raw apple cider vinegar

Instructions:

1. Pick dandelion flowers at peak bloom - fully open, dry, and free of pesticides. Rinse gently and pat completely dry. Any moisture can introduce mold into the infusion.
2. Pack the whole flowers loosely into a clean glass jar.
3. Pour the apple cider vinegar over the flowers, making sure they are fully submerged. Use a small piece of parchment paper between the jar and a metal lid, as vinegar corrodes metal. A plastic lid or swing-top bottle works best.
4. Seal the jar and store it in a cool, dark place for 2 to 4 weeks. Taste at the 2-week mark.
5. Strain through a fine mesh strainer lined with cheesecloth, pressing gently to extract all liquid. Discard the solids.
6. Transfer to a clean glass bottle and seal. Label with the date. Keeps at room temperature in a dark cupboard for up to 6 months. Refrigerate after opening.

Dandelion Flower Sugar

One of the simplest dandelion recipes in this list - fresh petals pulsed with granulated sugar until the mixture turns pale yellow and fragrant. Use it to rim cocktail glasses, sweeten tea, or dust over baked goods anywhere a floral sweetness would work.

Ingredients:

• 1 cup fresh dandelion petals (green sepals fully removed)
• 1 cup granulated sugar

Instructions:

1. Pull the yellow petals away from the green base of each flower. Discard all green parts. Even a small amount of green will make the sugar bitter.
2. Spread the petals on a clean kitchen towel and let them dry for 30 minutes. They don't need to be bone dry but should not be wet.
3. Combine the petals and sugar in a food processor. Pulse in short bursts until the petals are fully broken down and the sugar turns pale yellow and slightly coarse. Do not over-process; the texture should be sandy, not powdery.
4. Spread the sugar in a thin layer on a baking sheet lined with parchment paper. Let it dry at room temperature for 1 to 2 hours, stirring once or twice, until it no longer feels damp.
5. Transfer to a clean glass jar and seal. Keeps refrigerated for up to 3 months.

Dandelion Capers

Dandelion capers are made from unopened buds brined in vinegar until they're tender and tangy - remarkably close to the real thing. Harvest buds that are fully closed with no yellow showing yet, and plan to wait at least a week before tasting.

Ingredients:

• 2 cups unopened dandelion buds
• 1 tablespoon kosher salt (for salting)
• 1 cup white wine vinegar or apple cider vinegar
• ½ cup water
• 1 teaspoon kosher salt (for brine)
• 1 teaspoon sugar
• ½ teaspoon black peppercorns
• 2 garlic cloves, lightly crushed

Instructions:

• Harvest dandelion buds that are fully closed and tight; no yellow showing. Rinse well and pat dry.
• Place the buds in a bowl and toss with 1 tablespoon kosher salt. Let sit for 12 to 24 hours. This draws out bitterness and firms the texture.
• Rinse the buds thoroughly under cold water. Drain well and pat dry.
• Combine the vinegar, water, 1 teaspoon salt, sugar, peppercorns, and garlic in a small saucepan. Bring to a boil, stirring until the salt and sugar dissolve.
• Pack the buds into a clean glass jar. Pour the hot brine over them, making sure the buds are fully submerged.
• Let cool to room temperature, then seal and refrigerate. Wait at least 1 week before using, as the flavor develops significantly over time. Keeps refrigerated for up to 2 months.

Dandelion Pesto

This dandelion greens recipe turns a handful of fresh leaves into a bold, earthy pesto with a peppery edge that basil can't match. Young tender leaves give the mildest flavor - older leaves will push the bitterness further, so pick early in the season for the best results.

Ingredients:

• 2 cups fresh dandelion greens, roughly chopped (young tender leaves preferred)
• ½ cup pine nuts, lightly toasted
• ½ cup freshly grated parmesan
• 2 garlic cloves
• ½ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• ½ teaspoon kosher salt
• Black pepper to taste

Instructions:

1. Rinse the dandelion greens well and pat dry. Use young, tender leaves for a milder flavor. Older leaves are more bitter.
2. Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until lightly golden. Watch carefully as they burn fast. Let cool.
3. Combine the dandelion greens, pine nuts, parmesan, and garlic in a food processor. Pulse several times until roughly chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto comes together. Scrape down the sides as needed.
5. Add lemon juice, salt, and pepper. Pulse once or twice to combine. Taste and adjust seasoning.
6. Transfer to a clean glass jar. Pour a thin layer of olive oil over the top to prevent browning. Seal and refrigerate. Keeps refrigerated for up to 1 week. Freeze in small portions for up to 3 months.

Dandelion Chimichurri

Another dandelion greens recipe worth keeping - the classic Argentine sauce made with dandelion leaves instead of parsley, pulsed with garlic, chili, and oregano, then loosened with red wine vinegar and olive oil. It improves as it sits, so make it at least 30 minutes before you need it.

Ingredients:

• 2 cups fresh dandelion greens, roughly chopped (young tender leaves preferred)
• 4 garlic cloves, roughly chopped
• 1 small red chili, roughly chopped (or ½ teaspoon red pepper flakes)
• 1 teaspoon dried oregano
• 3 tablespoons red wine vinegar
• ½ cup extra virgin olive oil
• ½ teaspoon kosher salt
• Black pepper to taste

Instructions:

1. Rinse the dandelion greens thoroughly and pat them completely dry. Add to a food processor with the garlic and chili. Pulse 4 to 5 times until roughly chopped. The mixture should be coarse and textured, not smooth.
2. Transfer to a bowl. Add the oregano and red wine vinegar and stir to combine.
3. Drizzle in the olive oil gradually, stirring as you go, until the sauce comes together and is loose enough to spoon. Add more oil if needed.
4. Season with salt and pepper. Taste and adjust. Add more vinegar for brightness, more chili for heat.
5. Let the chimichurri rest for at least 30 minutes before serving. The flavors develop significantly as it sits.
6. Transfer to a clean glass jar and refrigerate. Keeps refrigerated for up to 1 week. Bring to room temperature before serving and stir well.

Dandelion Relish

A bright, tangy dandelion greens recipe that turns the leaves into a condiment - chopped with bell pepper and onion, brined in apple cider vinegar, and simmered until just softened. The dandelion brings an earthy edge that makes it more complex than sweet pickle relish.

Ingredients:

• 2 cups fresh dandelion greens, finely chopped
• 1 cup red bell pepper, finely chopped
• 1 cup white or yellow onion, finely chopped
• 1 tablespoon kosher salt (for salting)
• ½ cup apple cider vinegar
• 3 tablespoons granulated sugar
• 1 teaspoon mustard seeds
• ½ teaspoon celery seeds
• ½ teaspoon red pepper flakes

Instructions:

• Combine the chopped dandelion greens, bell pepper, and onion in a large bowl. Sprinkle with kosher salt and toss well. Let sit for 1 hour to draw out excess moisture.
• Transfer to a colander and rinse thoroughly under cold water. Drain well and squeeze out as much liquid as possible. Pat dry.
• Combine the apple cider vinegar, sugar, mustard seeds, celery seeds, and red pepper flakes in a small saucepan. Bring to a gentle boil, stirring until the sugar dissolves.
• Add the drained vegetables to the saucepan. Stir to combine and simmer for 5 minutes, stirring occasionally, until the vegetables are just softened but still have texture.
• Remove from heat and let cool completely.
• Transfer to clean glass jars and refrigerate. The flavor improves after 24 hours. Keeps refrigerated for up to 3 weeks.

Dandelion Chutney

A rich, jammy dandelion recipe made from flower heads cooked down with apple, red onion, ginger, raisins, and apple cider vinegar until thick and deeply flavored. It gets better after a week in the jar - make it early in the season and let it sit.

Ingredients:

• 2 cups dandelion flower heads, green sepals removed
• 2 apples, peeled, cored, and finely chopped
• 1 medium red onion, finely chopped
• ½ cup raisins
• 2 tablespoons fresh ginger, grated
• 1 cup apple cider vinegar
• ¾ cup brown sugar
• 1 teaspoon mustard seeds
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon red pepper flakes

Instructions:

1. Separate the yellow petals from the green base of each dandelion flower head. Discard all green parts, as they add bitterness to the finished chutney.
2. Combine the apple, red onion, ginger, raisins, apple cider vinegar, brown sugar, mustard seeds, cumin, salt, and red pepper flakes in a heavy-bottomed saucepan. Stir well to combine.
3. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat to low.
4. Add the dandelion petals and stir through. Simmer uncovered for 35 to 45 minutes, stirring occasionally, until the mixture is thick, jammy, and the liquid has reduced. The chutney should hold its shape on a spoon.
5. Taste and adjust: add more vinegar for sharpness, more sugar for sweetness.
6. Ladle into sterilized glass jars while hot. Seal immediately. Allow to cool completely before refrigerating. Keeps refrigerated for up to 2 months. Flavor deepens after 1 week.

Dandelion Flower Jam

Where dandelion jelly is clear and smooth, this dandelion flower jam has the petals cooked directly in - more rustic, more floral, with a soft set and a golden color that looks as good as it tastes. Lemon juice does the setting work so no pectin is needed.

Ingredients:

• 3 cups dandelion petals (green sepals fully removed)
• 2 cups granulated sugar
• 1½ cups water
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Pull the yellow petals away from the green base of each flower. Discard all green parts - they will make the jam bitter.
2. Combine the water and sugar in a medium saucepan. Bring to a boil over medium heat, stirring until the sugar fully dissolves.
3. Add the dandelion petals, lemon juice, and lemon zest. Stir to combine.
4. Reduce heat to medium-low and simmer uncovered for 25 to 35 minutes, stirring occasionally, until the mixture thickens and the petals soften into the jam. It should coat the back of a spoon and hold its shape when a small amount is placed on a cold plate.
5. Remove from heat and let cool for 10 minutes - the jam will thicken further as it cools.
6. Transfer to a clean glass jar and cool completely before sealing. Refrigerate. Keeps refrigerated for up to 4 weeks.

Dandelion Candy

One of the more involved dandelion recipes here - hard candy made by infusing dandelion flower tea into sugar syrup, then pouring it over dried petals pressed into flower-shaped silicone molds. Each piece sets into a glassy amber flower with petals visible inside. Good as a cake topper or on their own.

Ingredients:

• 3 cups dandelion petals, divided (green sepals fully removed)
• ½ cup water
• 2 cups granulated sugar
• 2 tablespoons light corn syrup
• 2 tablespoons fresh lemon juice
• Neutral oil for greasing the mold

Instructions:

1. Pull the yellow petals away from the green base of each flower. Discard all green parts. Set aside 1 cup of fresh petals for the infusion. Spread the remaining 2 cups of petals flat on a parchment-lined tray and leave to dry at room temperature for 24 to 48 hours until completely dry and papery.
2. Combine the 1 cup of fresh petals with ½ cup water in a small saucepan. Simmer for 10 minutes, then remove from heat and steep for 30 minutes. Strain through cheesecloth, pressing firmly to extract all liquid. Discard the petals. You should have approximately ½ cup of dandelion-infused water.
3. Lightly brush a flower-shaped silicone mold with neutral oil. Arrange the dried dandelion petals in each cavity, pressing them flat against the base in a flower pattern.
4. Combine the sugar, dandelion-infused water, corn syrup, and lemon juice in a small heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves. Stop stirring once the mixture comes to a boil.
5. Clip a candy thermometer to the side of the pan. Cook over medium-high heat without stirring until the syrup reaches 300-310°F (hard crack stage). The syrup will turn a pale amber color. Watch closely as it can burn quickly at this stage.
6. Remove from heat immediately. Let the bubbling subside for 30 seconds, then carefully pour the hot syrup over the petals in each mold cavity, filling to the top.
7. Allow to cool and set completely at room temperature for at least 1 hour. Do not refrigerate, as moisture will make the candy sticky and soft.
8. Once fully set, gently flex the silicone mold to release each candy flower. Store in a single layer between parchment paper in an airtight container at room temperature for up to 2 weeks. Keep away from humidity.

Dandelion Salt

A finishing salt that earns its place - fresh dandelion petals blended with coarse sea salt until the mixture turns pale golden-yellow and takes on a light floral, faintly earthy flavor. Finish roasted vegetables, eggs, grilled fish, or the rim of a cocktail glass with it.

Ingredients:

• 1 cup fresh dandelion petals (green sepals fully removed)
• ½ cup coarse sea salt

Instructions:

1. Pull the yellow petals away from the green base of each flower. Discard all green parts, as even a small amount will push the salt toward bitter and green rather than floral and golden.
2. Pat the petals dry with a clean kitchen towel. They should not be wet, as excess moisture will clump the salt.
3. Combine the petals and coarse sea salt in a food processor. Pulse until the petals are fully broken down and the salt turns a uniform pale golden-yellow. The texture should be fine but not powdery. Stop before it becomes a paste.
4. Spread the salt in a thin layer on a parchment-lined baking sheet. Leave to dry at room temperature for 1 to 2 hours, stirring once or twice, until it no longer feels damp.
5. Transfer to a clean glass jar and seal. Keeps at room temperature in a sealed jar for up to 3 months. Store away from direct sunlight to preserve the color.

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