Fall is the perfect time to harvest dandelion roots. This recipe for dandelion-infused honey dates back to the 17th and 18th centuries and comes from Sarah Munro’s collection of updated herbal remedies. (For those of you new to this blog, Sarah Munro is the heroine in ONE DARK WISH, book 2 of the Amazon Bestselling Deadly Force series.)

Dandelion roots have long been used to help flush toxins from the body and to help strengthen the liver. It has diuretic properties and has also been said to clear up your skin and work as a digestive aid. This time of year is the best time to dig up the dandelion’s tap root because it’s bitterness holds the most medicinal benefits. It’s not easy to get the entire root out in tact so I recommend waiting until after a hard rainfall when the ground is softer. That’s especially important when dealing with the hard red clay here in Virginia. Once you dig up as much of the roots as possible, wash them well and cut off the greens. The roots can be used both fresh or dried. Add the extras to homemade bone broth.

I use this infused honey to sweeten any herbal teas. The honey and dandelion’s detoxifying qualities even help kick a cold faster.

Sarah Munro’s Dandelion-Infused Honey

INGREDIENTS & DIRECTIONS:

Wash the roots (however many you could dig up!) and cut off the greens.

Slice the roots 1/4″ thick and add them to a sterilized, glass jar.

Fill the jar with raw honey, making sure to leave 1/2″ headspace.

With a plastic stirring stick, stir the honey and roots in the jar until all of the air bubbles are gone.

Bring a saucepan with water to a low boil. Lower the temp until the water is simmering and place the open jar of honey into the saucepan. Be careful not to get water into the honey jar. Do not let the water boil and keep the temp low so the honey doesn’t foam. With the temp steady, warm the honey for two hours. Add warm water to saucepan as necessary.

After the honey has been warmed and infused for two hours, strain the roots out of the honey using cheesecloth. Strain the honey into another sterilized glass jar and seal tightly with a two-part canning lid.

Store in a cool, dark cabinet.


IMPORTANT DISCLAIMER ABOUT WILD PLANTS, FORAGING, AND MAKING HERBAL REMEDIES:

I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).

It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.

  • If you are taking any medications, talk to your doctor about any potential drug interactions.
  • If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.

Always research potential side effectsdosage recommendations, and how to properly prepare and consume each medicinal plant.

Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.

Always make sure your kitchen/work area is clean and that all materials are sterilized.

Do not forage plants from areas that have been sprayed within the past 2 years at the very least.

I am not legally or morally responsible for the health of any of my readers. Please do your own research!


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