Dandelion (Taraxacum spp.) are known as a weed nowadays, but this member of the Asteraceae family has been used as an herb and for food throughout much of history.
For detailed information about dandelions, see the May-June 2025 issue of Upstate Gardeners’ Journal.
A few notes for this recipe:
– Make sure you are using true dandelions—for instance, cat’s ear (Hypochaeris), hawkweed (Hieracium), and hawksbeard (Crepis) all look similar. There are many resources online to help you distinguish the correct plant to use.
– Be absolutely sure the dandelions you pick have not been sprayed with any chemicals. I used plants in the middle of my own backyard, and not near my neighbors’ property.
– While silicone molds come in many shapes, you can simply use a rectangular mold and cut the gummy candies into squares. I used a silicone mini ice cube tray I found at a local dollar store.
INGREDIENTS
1/2 cup dandelion petals—be sure to only use the yellow petals; the green part is bitter
1 cup boiling water
1/4 to 1/2 cup honey
3 Tbsp. unflavored gelatin
DIRECTIONS
1. Rinse dandelion petals and place in a bowl. Add boiling water to petals and steep for 15 minutes to create a dandelion tea. Strain out the petals.
2. Whisk honey into the tea until dissolved.
3. Sprinkle gelatin on top of tea, one tablespoon at a time, whisking after each addition. Once all gelatin has been added, whisk another 1–2 minutes until gelatin is completely dissolved. Tip: If the gelatin does not completely dissolve, you can gently heat the mixture on the stove at the lowest setting while whisking until dissolved.
4. Pour the liquid into a silicone mold and allow to set up for at least 20 minutes. Test one of the gummies and if it’s not completely set allow a few more minutes before popping them all out of the mold.
5. Store in an air tight container in the refrigerator up to a week.
Cathy Monrad is the graphic designer for Upstate Gardeners‘ Journal.
This article originally appeared in the July/August 2026 issue of Upstate Gardeners’ Journal.
Views: 0
