There is something about this time of the year that just gets the blood flowing quicker in my veins. I can literally feel the sap rising as I walk through the woods and every day I spot something new that makes my heart soar - the first little purple violet on the forest floor, the cleavers starting to climb out of their winter nest or the hawthorn and blackberry leaves unfurling on their branches. I just LOVE this time of year. Its full of so much possibility and hope.

The sight of my first dandelion (taraxacum officinale) is always a special moment too. They start to slowly appear in fields, hedgerows and in our gardens at this time of the year and they are like little bursts of sunshine on these changeable March days.

The dandelion is often seen as a pest or a weed to be quickly eradicated but that couldn’t be further from the truth in reality. Herbalists of old valued it for its power to purify the blood and stimulate the bowels and kidneys. They are packed with vitamins, minerals and antioxidants, are a general stimulant for the system and will get the blood flowing after a sluggish winter season.

All parts of the flower and root can be used to make herbal remedies but for this recipe I am talking about the flowers. The young dandelion leaves that first appear in Spring make a wonderful addition to salads or soups with its slightly bitter taste and they make a great seasonal pesto too with some wild garlic and nettle. As the summer progresses the leaves get tougher and more bitter so make the most of the Spring harvest.

As always when harvesting wild plants there are a few things to remember. Only gather your plants where you know they haven’t been sprayed with chemicals or pesticides. Never take more than a third of what is there in front of you and only take that much if you are going to use it all. You need to leave some for the insects & animals and you need to leave enough for the plant to regenerate or reproduce. I always like to say a little Thank You to the plant and Mother Earth too for sharing her bounty but that’s entirely optional!

Today I’m going to share with you a recipe for a really simple Dandelion Syrup that is delicious drizzled over porridge, pancakes or yogurt, stirred into tea or coffee or as a base for a refreshing drink.

You will Need -

*3 cups of water

*2 cups dandelion petals (unsprayed)

*2.5 cups sugar or honey

*half a lemon, chopped small

Heat the water, dandelion and lemon in a saucepan and once it comes to the boil, turn it off, cover and leave overnight. In the morning strain, making sure to squeeze out all that dandelion tea. Add back to the saucepan with the sugar or honey and simmer over a low heat for an hour to an hour and a half, stirring regularly. Don’t let it boil at this stage. Once it has reached the desired consistency (ideally honey or syrup consistency), remove from the heat and cool. Store in an airtight bottle or jar in the fridge and use within a month. Enjoy!

Last year I did a series of short videos taking you through the steps to make a dandelion balm. From identifying your dandelions to making your oil infusion and finally how to make the balm. The first of these videos is below and the other two can be found right here.

I hope I have inspired you to give this simple recipe a try this year. If nothing else I hope you will look at the dandelions all around you a little differently this year. The are a wonderful plant ally to have on your side and are such versatile and hardy little plants so lets show them some love this Spring and Summer.