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