Dandelion Blossom Infused Honey
It has been a very dandelion-filled month here on the farm and on the blog! We have been using the blossoms, leaves, and roots of this incredible plant, taraxacum officinale, for just about everything. It has been such a joy experimenting in our kitchen and home apothecary with foraged flowers that are growing on our little Iowa farm.
Dandelions are packed full of health benefits. A powerful antioxidant, they are a perfect match for making infused honey. Infusing honey is simple! You simply place the flower, herb, or root you wish to infuse in a jar and cover with honey. This will typically keep for about a month or longer, depending on the freshness of your flowers. For instance, using a dried flower will allow the honey to keep for much longer since there is no risk of mold growing from moisture. For this honey, we used fresh blossoms but the plan is to use up the honey in the next handful of days.
ingredients & recipe:
16 ounces raw honey
1/4 cup dandelion flower petals
DIRECTIONS:
Collect dandelion blossoms from a spray-free spot. Check for insects on the blossoms. It is best to not wash the flowers, if possible. If you have to wash the flowers, make sure they dry out before putting them into the honey.
Remove the flower petals and place in a clean 16 ounce jar. Pour raw honey over the top and completely submerge the flowers, stirring a bit to remove any air bubbles.
Let the blossoms infuse in the honey overtime. Generally, I think they taste best after about 2-3 days. You can continue to use the honey over several months. Check for any mold growth and shake about once per week. It is fine to leave the flower petals in the honey when using.
Have you made infused honey? You might like this recipe for Fermented Orange Ginger Honey from last year!
This dandelion infused honey has a delightful delicate floral flavor that really brings out the unique flavors of natural, raw honey. We love it on a breakfast scone or crumpet paired with homemade salted butter!
xoxo Kayla
