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Making with Dandelion Flowers

Take fully yellow flowers only from the dandelion bunches that have plenty, and don't take them all. If you would like to gather the stems and leaves as well to use in a different recipe or project. Use a sharp knife to slice the yellow flower tops off. 

These flowers have a very gentle and sweet taste. They are loaded with vitamins, minerals, and fiber. 

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  • 1 cup of dandelion heads

  • 3 cups of water

  • 3/4 cups of sugar

  • 2 Lemons

Ingredients

Instructions

Dandelion
Lemonade

  1. Pull the flower heads off of the dandelions and pluck their yellow petals away from the green of the head. The green can add a bitter taste.

  2. Put the petals in a bowl or jar with 1 cup of water and leave overnight to steep.

  3. After steeping overnight, pour water through a sift into pot, removing the flower pieces. 

  4. Add 3/4 cups of sugar (or honey if preferred), the juice and zest of the two lemons, and 2 cups of water to the pot.

  5. Heat until stir until sugar dissolves and bring to boil, then pour into a sterilized bottle or lemonade container of your choice.

Recipe Credit: https://www.twiggstudios.com/2014/05/dandelion-lemonade/?utm_content=smartloop&utm_term=40286988

  • Canning jar

  • 1c Coconut Oil

  • 1c Dandelion flowers

  • 1 Cheesecloth

  • You can modify these amounts to your desire!

Ingredients

Instructions

Dandelion
Oil

  • Gather and dry about 1c of dandelions, to dry these you can use a dehydrator overnight or try a solar drying methos (use parchment and a cookie sheet out in the sun for a day!) It is important to dry these before letting them sit in oil for 2 weeks to avoid any mold build up.

  1. Place dried dandelion flowers in your canning jar

  2. Fill the jar with the coconut oil. If the oil is not liquid, melt it gently to add to the flowers, store in a place it can remain at room temperature, a windowsill is best.

  3. Shake and stir the jar daily, make sure the flowers are completely covered still, add more oil if not. 

  4. When the oil is ready, make sure it is in liquid form, the sun should have kept it that way, if not gently melt again. Then use the cheesecloth to strain and squeeze the flowers from the oil. 

  5. The remaining oil is your final product, keep in an airtight jar, and it is ready to use!

Recipe Credit: https://www.feathersinthewoods.com/2017/04/how-to-make-dandelion-oil.html?spref=pi

  • 1 cup dandelion flowers 

  • 2 cups apple cider vinegar

  • Pint-Sized Mason Jar

Ingredients

Instructions

Dandelion
Vinegar

  1. Clean and dry dandelions. 

  2. Place dandelions in a pint-sized small mason jar. 

  3. Cover with apple cider vinegar. 

  4. Cover with a tight-fitting lid. 

  5. Shake. 

  6. Store in the pantry for at least two weeks, shaking occasionally. 

  7. Strain out dandelions (use as pickles). 

  8. Retain vinegar.

Recipe Credit: https://www.growforagecookferment.com/dandelion-vinegar/​

Dandelion
& Lemon
Cupcakes

Ingredients

Cupcakes

  • 1 cup dandelion petals

  • 3 cups unbleached flour

  • 1 cup organic cane sugar

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1 cup milk

  • 1 cup butter, softened

  • 3 eggs

  • 1 tbsp lemon zest

  • 2/3 cups lemon juice (about 2 lemons)

  • 1 tsp vanilla extract

 

Lemon Frosting

  • 1/3 cup butter softened

  • 1/3 cup shortening

  • 1/4 cup honey

  • 1 tsp vanilla

  • zest from 1 lemon

Instructions

  1. Preheat oven to 350F.

  2. Place all the dry ingredients into a large mixing bowl and sift together. In another bowl place the remaining ingredients and stir together well. Using an electric mixer slowing beat the wet mixture into the dry. Scape the bowl frequently. Mix thoroughly, at least one minute.

  3. Spoon batter into 24 muffin cups lined with muffin liners.

  4. Bake for 20 minutes. Cupcakes are done when a toothpick poked inside of one comes out clean. Set cupcakes on a wire rack to cool while you prepare the icing.

  5. Mix all frosting ingredients together in a mixing bowl using beaters (or a hand blender). Frost cupcakes after they have fully cooled. Garnish the cupcakes with extra flower petals.

Recipe Credit: https://www.ediblewildfood.com/dandelion-lemon-cupcakes.aspx​

  • 1 cup butter, softened

  • 1/2 cup sugar

  • 1/2 to 1 cup dandelion petals (yellow parts only)

  • 2 1/2 cups flour

  • 1 pinch salt

Ingredients

Instructions

Dandelion
Shortbread
Cookies

  1. Preheat oven to 325 degrees.

  2. Butter and sugar together with a mixer until light and fluffy, about 3 minutes.

  3. Add dandelion petals and beat to incorporate.

  4. Gradually add flour and salt, beating to incorporate fully. Dough will be crumbly at first, but it will start to come together.

  5. Once all the flour is added, beat on low another minute or so. Then knead gently with your hands until the dough comes together.

  6. Roll cookies out and cut out with your favorite cookie cutters.

  7. Bake cookies at 325 for about 20 to 25 minutes, until they begin to brown on the bottoms and are fully cooked on the top.

  8. Remove to a cooling rack and allow them to cool completely. Enjoy!

Recipe Credit: https://adamantkitchen.com/dandelion-shortbread-cookies/​

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