Best Dandelion Recipes: How to Make Tea, Coffee, Oils, Salves, and More

Estimated reading time: 12 minutes

Disclaimer: I am not a medical doctor and nothing in this article should be taken as medical advice. Please talk to your doctor before using any of the herbs and/or remedies mentioned in this article.

I fondly remember the toddler days when my children would pick small bouquets of dandelions and lovingly present them to me. I would thank them and then place the “pretty flowers” in a small vase on the kitchen windowsill.

Other than those delightful moments, however, I harbored dark thoughts about those bright yellow blooms. How dare they crop up each spring in my otherwise healthy green lawn?

Yes, the lowly dandelion is the bane of many gardeners. The persistent weeds are amazingly strong and resilient and tend to flourish anywhere they like – in driveway cracks, in raised beds, under trees, and right smack in the middle of your lawn.

However, did you know that those pesky plants have many benefits and uses? For one thing, every part of the dandelion is edible—from root to stem to flower—and it contains vitamins A, B, C, D, and K as well as iron, magnesium, calcium, potassium, and zinc. In fact, dandelions have been used for centuries for healing purposes.

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To harvest your own dandelions, it is important to make sure they haven't been exposed to dangerous pesticides, weed-killers, or other chemicals. Pick them in the morning since they can wilt in the strong afternoon sunshine.

In addition, harvest newly emerged plants, since dandelions can become bitter tasting as they age. If you are not using the roots, trim the stems an inch or more above ground level. That way, the plant will grow back for future harvesting.

Until you are ready to use them, store the dandelions in the refrigerator in a plastic container with a paper towel over them to absorb any moisture and condensation. Like other greens, dandelions will spoil after a couple of days if stored in a damp condition in a plastic bag.

Now let’s look at some of the many ways you can use dandelions as you pursue a more natural lifestyle.

Table of Contents

• Dandelion Tea
• Dandelion Coffee
• Dandelion Wine
• Dandelion Salve
• Dandelion Oil
• Dandelion Jelly
• Dandelion Soap
• Dandelion Salad

1. Dandelion Tea

Dandelion tea is frequently used in alternative medicine, particularly as an aid for the digestive system. Drinking the tea can decrease bloating and ease kidney ailments. It has a pleasant, slightly sweet flavor that you'll love.

Here's how to make dandelion tea:

Ingredients:

• Fresh dandelion flowers (a generous handful)
• Water

Optional:

• Dandelion stems (more bitter; optional)
• Sweetener or lemon (to taste)

Instructions:

1. Harvest: Pick fresh dandelion flowers from a clean, pesticide-free area. You can include stems if you don’t mind a more bitter taste.
2. Clean: Check for bugs (like ladybugs) and gently rinse the flowers to remove any dirt or insects.
3. Boil Water: Bring a pot of water to a boil.
4. Add Flowers: Add the dandelion flowers to the boiling water.
5. Simmer: Reduce the heat and let the tea simmer gently for 1–2 minutes. You can also just pour boiling water over the flowers and let them steep.
6. Steep & Cool: Let the tea sit and steep as it cools for enhanced flavor and nutrition extraction.
7. Strain & Serve: Strain the flowers out and enjoy warm or cold. Add sweetener or lemon if desired.

2. Dandelion Coffee

The long taproot of the dandelion can be harvested in autumn for roasting and grinding into a chicory-flavored coffee substitute. This drink has a roasted, earthy flavor similar to coffee, but offers the health benefits of medicinal tea. It promotes digestion and overall wellness.

Here's how to make dandelion coffee:

Ingredients:

• Fresh dandelion roots (harvested from pesticide-free areas)

Instructions:

1. Harvest the Roots: Use a hori-hori knife, shovel, or your hands to dig up dandelion roots. Loosen the soil around the root to pull it out cleanly.
2. Trim and Clean: Cut off the tops (you can save those for other uses like tea or wine), then wash the roots thoroughly to remove dirt.
3. Chop: Dice the roots into small, uniform pieces—small squares work well for drying.
4. Dehydrate:
   • If using a dehydrator: Set to 145°F (63°C) for 2 hours, then reduce to 115°F (46°C) and leave overnight (about 12 hours).
   • If using an oven: Set to low heat (~130°F or 54°C) and dehydrate slowly until roots are completely dry.
5. Roast: Once dried, roast the dandelion root pieces in the oven at 350°F (175°C) for about 10–15 minutes, or until they turn a dark brown and release a roasted aroma (like coffee).
6. Grind: Let them cool, then grind the roasted root pieces in a coffee grinder or blender until they reach your preferred coffee grind size.
7. Brew: Brew like regular coffee—use a French press, drip machine, or simply steep in hot water and strain.

3. Dandelion Wine

This type of wine has been popular for centuries. It has a sweet, floral, slightly citrusy flavor. It has a nice, relaxing effect and mild digestive benefits thanks to the dandelion’s natural properties.

Here's how to make dandelion wine:

Ingredients:

• 2 quarts fresh dandelion blossoms (just the heads, no stems or leaves)
• 1 gallon boiling water
• 9 cups sugar
• Juice of 4 oranges
• Juice of 3 lemons
• 1 packet champagne yeast (or active dry yeast)
• ½ cup lukewarm water (to activate yeast)

Supplies:

• Large pot or heat-safe container
• Cheesecloth
• 1-gallon glass jug (fermentation jug)
• Funnel
• Balloon (for airlock)
• Extra jug or container (optional)

Instructions:

1. Gather & Steep:
   • Collect 2 quarts of fresh dandelion blossoms (only the yellow tops).
   • Bring 1 gallon of water to a boil.
   • Pour boiling water over the dandelions in a large pot.
   • Cover and let steep for 3 days at room temperature.
2. Strain & Mix:
   • After 3 days, strain out the petals using a cheesecloth.
   • Pour the liquid into a clean pot.
   • Stir in 9 cups of sugar, the juice of 4 oranges, and juice of 3 lemons.
3. Activate Yeast:
   • Dissolve 1 packet of champagne yeast in ½ cup of lukewarm water.
   • Let sit for a few minutes until it activates (bubbly and foamy).
   • Stir the activated yeast into your sweet dandelion mixture.
4. Ferment:
   • Pour the mixture into a 1-gallon glass jug using a funnel.
   • Cover the opening with a balloon (or proper airlock) to allow gases to escape.
   • Place in a dark, room-temperature location and let ferment for 6 weeks.
   • Watch the balloon inflate—this means fermentation is active. Let out gas as needed if the balloon over-expands.
5. Clarify & Bottle:
   • After 6 weeks, once the balloon deflates, strain the wine through cheesecloth again to remove sediment.
   • Optionally “rack” the wine (transfer to another container) several times for clarity.
   • Pour the clear wine back into bottles, cap, and chill.
6. Serve:
   • Serve ice cold. It has a lightly sweet, honey-like flavor—perfect for sipping on a warm day.

4. Dandelion Salve

This dandelion salve is naturally anti-inflammatory and pain-relieving. It's great for bug bites, minor cuts, dry skin, and even sore muscles. It’s safe for kids and perfect to carry around as “first aid in your pocket.”

Here's how to make a dandelion salve:

Ingredients:

• 1 cup dandelion-infused olive oil (see below for how to make this)
• 1 oz beeswax (by weight)
• 1 tsp lavender essential oil (optional, for fragrance and healing)
• 1 vitamin E capsule (about 1,000 IU, optional, for skin benefits and preservation)
• Few drops grapefruit seed extract (optional, for antibacterial properties)

How to Make Dandelion-Infused Oil:

1. Fill a jar with freshly picked dandelion blossoms (no stems or leaves).
2. Cover completely with organic olive oil.
3. Let it infuse in a sunny window for about 6 weeks.
   • Quick option: Use a crockpot on low heat for a few hours or overnight.

How to Make the Salve:

1. Melt Ingredients:
   • In a double boiler, combine 1 cup of dandelion-infused oil and 1 oz of beeswax.
   • Heat gently until the beeswax is fully melted.
2. Add Optional Ingredients:
   • Turn off the heat.
   • Add 1 tsp lavender essential oil.
   • Snip and squeeze in 1 vitamin E capsule.
   • Add a few drops of grapefruit seed extract if desired.
3. Pour into Containers:
   • Carefully pour the melted mixture into clean tins or jars.
4. Cool Completely:
   • Let the salve cool and harden completely before sealing.
   • Do not cover while hot to avoid condensation and mold.

Tip: Adjusting Consistency

• If too hard, remelt and add more oil.
• If too soft, remelt and add more beeswax.

5. Dandelion Oil

You also can use dandelions to make a soothing oil to reduce muscle and joint pain. The oil is easy to make.

Here's how to make dandelion oil:

Ingredients:

• Fresh dandelion heads (in full bloom)
• Olive oil (or another skin-friendly carrier oil like sweet almond or grapeseed)
• Clean glass jar (any size)
• Paper bag (for drying)

Instructions:

1. Harvest Dandelions:
   • Pick only fresh, vibrant dandelion heads (no wilted or discolored ones).
   • Ensure they come from a chemical-free area (no lawn treatments or pesticides).
2. Pre-Dry the Flowers:
   • Spread the dandelion heads on a paper bag and let them sit for a few hours.
   • This helps remove moisture and allows any bugs to leave.
   • Discard any flowers that wilt significantly.
3. Fill the Jar:
   • Pack the dried dandelion heads tightly into a clean glass jar.
4. Add Oil:
   • Pour olive oil over the flowers until they’re fully submerged.
   • Gently tap the jar or stir to release air bubbles.
5. Infuse:
   • Cover the jar with a light cloth or paper towel (not a tight lid).
   • Place the jar in a sunny windowsill for about 2 weeks to infuse.
   • Stir occasionally if desired.
6. Strain:
   • After 2 weeks, strain out the flowers using cheesecloth or a fine mesh strainer.
   • Pour the infused oil into a clean, dry bottle or jar.

6. Dandelion Jelly

This jelly is delicious on toast, biscuits, or as a glaze—and a great way to preserve a bit of spring sunshine in a jar!

Here's how to make dandelion jelly:

Ingredients:

• 2 cups dandelion petals (yellow parts only, no green parts or stems)
• 4 cups boiling water
• 2 tablespoons fresh lemon juice
• 1 box powdered pectin (like Sure-Jell)
• 4 cups sugar
• (Optional) 1 drop yellow food coloring for a brighter hue

Supplies:

• Glass jar or bowl (for steeping)
• Fine mesh strainer or cheesecloth
• Large saucepan
• Whisk
• Canning jars, lids, and rings
• Large pot for boiling jars (with a rack inside)

Instructions:

Step 1: Prepare the Dandelion Petals

1. Pick fresh, vibrant dandelion heads from a clean, chemical-free area.
2. Rinse well and remove the green parts (sepals) to avoid bitterness.
3. Collect 2 cups of just the yellow petals.

Step 2: Make the Dandelion Tea

1. Place the petals in a bowl or jar.
2. Pour 4 cups of boiling water over them.
3. Cover and let steep in the refrigerator for 24 hours.

Step 3: Sterilize Jars

1. While preparing your jelly, bring a large pot of water to a boil.
2. Place clean canning jars, lids, and rings into the water for 5 minutes.
3. Remove and set aside on a clean towel.

Step 4: Make the Jelly

1. Strain the steeped dandelion tea to remove petals—squeeze out all the liquid.
2. Measure 3½ to 4 cups of dandelion tea and pour it into a large saucepan.
3. Add 2 tablespoons lemon juice.
4. Stir in 1 box of pectin using a whisk.
5. Bring the mixture to a boil.
6. Add 4 cups sugar gradually while stirring.
7. Bring to a rolling boil (stirring doesn’t stop the bubbles) and boil for 2 minutes.

Step 5: Jar the Jelly

1. Ladle the hot jelly into hot jars, leaving ¼ inch headspace.
2. Wipe jar rims clean.
3. Place lids on and tighten rings finger-tight.

Step 6: Process and Seal

1. Place jars back into boiling water, ensuring 1 inch of water covers the jars.
2. Boil for 10 minutes.
3. Remove and cool on a towel for 24 hours undisturbed.

7. Dandelion Soap

Here's how to make dandelion soap:

Ingredients:

Oils (base recipe can vary; here’s a simple example):

• 40% olive oil
• 30% coconut oil
• 20% palm oil (or shea butter)
• 10% castor oil

You can use your favorite cold process soap recipe—this is just a baseline.

Add-Ins:

• Dried dandelion petals (snipped from fresh flowers, dried with microwave press or dehydrator)
• Dandelion seed heads (with fluffy “silk” and seeds)
• Lye (sodium hydroxide) + distilled water (amounts based on your recipe calculator)

How to Prepare the Dandelions:

1. Petals:
   • Snip off the yellow petals only (avoid green parts).
   • Dry them using a dehydrator, air dry, or microwave flower press for fast results.
2. Seeds:
   • Collect fluffy seed heads and place them in a container.
   • These will be added to the lye solution like silk fibers.

Instructions:

1. Make the Lye Solution:

• Prepare your lye solution using sodium hydroxide and distilled water.
• While still warm, add the dandelion seed heads.
• Stir well to dissolve the silk; seeds may remain, and that’s okay—they add texture!

2. Prepare the Oils:

• Melt and combine your base oils in a large mixing bowl.
• Add the dried dandelion petals directly to the warm oils.
• Stick blend gently to infuse some of the color and texture.

3. Combine and Blend:

• Once both lye and oils are at similar temperatures (90–110°F), slowly pour the lye solution into the oils.
• Stick blend to trace.

4. Optional: Add more dried petals or pressed flower pieces for decoration.

5. Pour & Finish:

• Pour into a mold.
• Texture the top as desired.
• Let it sit for 24–48 hours to harden.

6. Cure:

• Unmold and slice the soap.
• Let cure in a cool, dry place for 4–6 weeks.

8. Dandelion Salad

This salad takes just a few minutes to prepare and it's delicious. Dandelion greens are best when young and tender. They have a slight bitterness that balances beautifully with rich and tangy toppings.

Here's how to make a salad with dandelions:

Ingredients:

• About a handful of fresh dandelion greens, tap root and flower stems removed, washed and dried.
• 2 strips of thick cut bacon
• 2 fresh eggs (for poaching)
• 1 avocado
• Balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Forage & Prep Greens:
   • Pick young, tender dandelion leaves.
   • Rinse thoroughly and spin dry with a salad spinner.
2. Cook the Bacon:
   • Fry bacon until crisp.
   • Remove and chop; reserve some bacon grease in the pan for the dressing.
3. Poach the Egg:
   • Bring water to a gentle simmer.
   • Crack the egg into a small bowl, then gently slip it into the water.
   • Poach for about 3 minutes (until whites are set and yolk is runny).
4. Assemble the Salad:
   • Place dandelion greens in a bowl or plate.
   • Add chopped bacon and sliced avocado.
   • Gently place the poached egg on top.
5. Dress It Up:
   • Drizzle with warm bacon grease and balsamic vinegar.
   • Season with a pinch of salt and pepper.
6. Serve Immediately:
   • Poke the egg so the yolk runs and blends with the dressing—this becomes part of the sauce!

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