Appetite for Knowledge

Dandelion: Completely Edible!

Although pesky in your lawn, dandelions can actually be a really tasty treat when it comes to eating! Dandelions have been known to have a similar flavor profile as honey, making them a great addition to recipes. Dandelions are completely edible, that’s right, the flowers, leaves, and roots can all be eaten! With that in mind, you may look at a field of dandelions differently!

Harvesting

When making dishes with dandelions be sure to harvest unsprayed dandelions and check with local regulations before foraging for dandelions somewhere other than your own property. Although I’d say yes to anyone wanting to pick dandelions out of my lawn, always check with the owner before doing so. So, you’ve harvested your dandelions, what are you going to do with them now? Be sure to wash your dandelions before using them to prevent unwanted insects and other contaminants. After they are all washed up there are many ways to use dandelions!

Enjoy Many Ways

There are countless ways to use dandelions such as in a salad using the dandelion greens, or maybe just as a topping to salads, pizza, casseroles, and more! Dandelion tea is also a favorite of those that enjoy tea. You can also make sauces with dandelion greens, such as pesto, syrups, and freezer jelly! The Fresh Dandelion Jelly recipe below is a great spread and can be used like honey, spread over toast, peanut butter sandwiches, and more!

Written by University of Wyoming Extension-Cent$ible Nutrition Educator, Shelley Balls, MDA, RD, LD

Reviewed: May 2, 2024

Print Recipe

Fresh Dandelion Jelly

Course: Side Dish

Servings: 5 cups

Author: Food and Nutrition

Ingredients

3 cups fresh dandelion blossoms packed
4 cups water
4 1/2 cups sugar
1 box powdered pectin
2 Tbsp. bottled lemon juice
1 drop yellow food coloring optional

Instructions

Wash dandelions under cool running water.
Using your thumbnail, cut and pluck the yellow blossom away from the tiny green leaves holding it (your thumb will get sticky, and the flower will separate into petals.) Remove as much of the green as possible because this part is bitter and turns the jelly green.
In a medium saucepan, bring water to a boil. Add half the blossoms, stir and cover. Turn off the heat and steep for 20 minutes. Using a fine-mesh strainer, strain and gently push on blossoms to remove some of the water. Add the same dandelion water back to the saucepan and bring to a boil. Add remaining blossoms and cover. Steep for 15 minutes, then repeat the straining process.
Bring 3 cups steeping liquid to a boil along with sugar, pectin, lemon juice, and (optional) food coloring, stirring until sugar dissolves. Boil for 1 minute, then skim off foam with a wooden or plastic spoon.
Pour into freezer containers leaving ½-inch space at the top and store in the refrigerator, or freezer for longer storage.

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