Dandelion Root Syrup

I never cared much for the dandelion until I entered my health crisis. I knew the juice of the plants stained my bare feet. I’d heard stories of my grandfather eating the young leaves during the Great Depression. But I had no idea there was goodness stocked up in the roots of these cheery lil’ flowers! Due to liver issues, I learned fast!


When spring time rolls ’round, these are the first goods of the year that I water-bath can and placed on the shelves of my cold room. They usually sit there until winter when my liver needs some help!


Dandelion Root Syrup

  • 8 C dandelion root, chopped
  • water to cover by 2 inches
  • lemon juice or vinegar
  • honey
  • 2 cinnamon sticks
  • 6 cloves


  1. Dig roots in spring before plants form flowers. It’s usually a short window of time!
  2. Harvest from an area that is spray free!
  3. Once you have a bag full of roots, head for home and spray off with outside hose.
  4. Double check to make certain there are no earthworms in and among the roots.
  5. Bring sprayed roots into the kitchen and chop into 1-2 inch pieces. Rinse once more to remove soil.
  6. Place roots in a clean pot and add water until roots are covered by 2 inches
  7. Place cinnamon and cloves in pot with lid and simmer for minimum of 45 minutes.
  8. Strain liquid and discard roots, cinnamon stick and cloves.
  9. Give liquid a second straining through a muslin cloth the purify.
  10.  Rinse pot clean, measure and return strained liquid to it.
  11. For every 1 C of dandelion root liquid add 1/4 C lemon juice (or vinegar) and 2 Tbs honey.
  12. Bring to a boil once again and simmer for 10 minutes.
  13. Pour into jars and process pints for 15 minutes.


Liver Support for the Winter Season