Dandelion honey or ‘miel de pisenlit’

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Recipe by Damaris Beems Course: SeasoningCuisine: European




Cooking time


Incorporating the flavors

24 uur

Second cooking time


Total time



In the summer of 2021, we had lunch at the plant-based restaurant ONA near Bordeaux, which has a Michelin star. With our coffee and tea we got ‘miel de pisenlit’. Honey from dandelions. Honey?, I asked. In a plant-based restaurant? But no bee was involved in this honey. It was so delicious that I really wanted to make it myself. Had to wait a year for the dandelions to return. Now it’s time. And the result is astonishingly delicious. Honey that isn’t technically honey, but it tastes like it and is truly delicious.


  • 300 dandelions (just the flowers)

  • 1,5-2 kilo sugar

  • 2 lemons

Cooking time

  • You start with a lovely long walk where you pick dandelions along the way. You need about 300 to make two good pots of dandelion honey. You just need to pick the flower heads.
  • At home you should rinse the flowers well under the tap. Then you put them in a pan with about 2 liters of water. You cut the lemons in half and put them in the pan with the dandelions. You bring the water to a boil and let it simmer for 30 minutes. Turn off the heat, put the lid on the pan and let it rest for 24 hours.
  • The next day, place a clean cloth over a strainer placed on a pan. You pour everything into the cloth and let the juice flow nicely into the pan. Turn the ends of the cloth towards each other and make circular movements so that you can really collect all the juice. Heat the juice and now add the sugar. Stir well until the sugar has dissolved. Let the honey-to-be boil for about 4 hours until it is syrupy. Then pour it into clean jars that you have sterilized in the dishwasher or heated in the oven at 100 degrees for 10 minutes.

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