Medicinal properties of dandelion. Dandelion syrup: basic preparation methods - how to make homemade dandelion honey Dandelion syrup beneficial properties

Jam made from dandelion flowers is very aromatic and useful, especially for urolithiasis and various types of hepatitis. It restores and regenerates cells of the gallbladder, as well as liver after illness.

It is used as a prophylactic for bronchitis and asthma. Jam or syrup is very helpful for hemorrhoids, vitamin deficiency, and also has an anthelmintic and antipyretic effect.

How to make jam (syrup) from dandelions

INGREDIENTS

• Dandelions - 200 pcs. flowers;
• Sugar - 0.6 kg;
• Water - 0.5 l.;
• Citric acid - 0.4 tsp.

COOKING

• Separate the yellow flowers from the green part (we only need the yellow petals).
• Fill the flowers with water and put it on the fire (enameled or stainless steel dishes; aluminum, copper and brass are less suitable for our purposes). I would especially like to emphasize: we do not wash the flowers! The point is for all the pollen and nectar to go into the jam and not wash out and go down the drain. Just fill the flowers with cold water. There were dozens of different bugs nestling in the petals; when cooked, they would begin to crawl out. Don't let this scare you, remove them.
• Bring the water with the petals to a boil and reduce the heat to low.
• Cook for 10 minutes.
• Add citric acid to the boiling broth, stir and leave to simmer over low heat for another 20-25 minutes.
• Remove the pan from the stove and strain the broth. We squeeze out the petals, and... that's it, they have played their role and we no longer need them, you can bury them in the ground if you cook in the country.
• Add sugar to the broth, stir and put it on the fire again. As soon as the broth boils, reduce the heat and cook for 30-40 minutes. The longer you wait, the thicker the jam will become.
• As a result, you will get a syrup from dandelions that is similar in taste and appearance to honey - thick and viscous. It is perfectly stored in glass jars under plastic lids. Try it - I think you will definitely like it!

Dandelion syrup is not just a delicacy, but also a wonderful remedy. It will help cope with coughs and colds, increase immunity, and save you from rheumatism and a host of other problems. The sweetness sits well in the cellar all winter and will delight you with its sunny aroma at any time.

Dandelion syrup - general principles of preparation

Dandelions. Only fresh and juicy yellow flowers are used for medicinal syrup. It is better to collect them in the morning, when they have just blossomed. If the dandelions are damaged or have a lot of insects, then they are not suitable. Also, there is no need to take insufficiently open flowers that have not yet been saturated with solar energy or filled with aroma. In dandelions, only the yellow parts are used; the green cup and stems must be removed.

Sugar. Regular sand is used. It is better to take pure product from a package than from a sugar bowl. It is better not to change the quantity indicated in the recipe.

Water. Since the product has a lot of medicinal properties and contains many vitamins, it is not advisable to take water from the tap. It is best to get spring or well water. At worst, use a filter.

Acid. To ensure that the syrup is well stored and not candied, citric acid or fresh juice is added to it. Can be replaced with apple cider vinegar.

Additional ingredients. Dandelions themselves are fragrant and pleasant to taste, but often other ingredients are added to them: spices. Ginger, lemons or oranges. Instead of regular water, you can use fruit and berry juices.

Dandelion simple syrup

A recipe for sweet and flavorful dandelion sugar syrup. For this delicacy you only need three main ingredients and a little free time.

Ingredients

230 dandelion flowers;

800 grams of sugar;

500 grams of water;

0.5 tsp. citric acid.

Preparation

1. Pick fresh dandelions. We rinse and immediately remove the receptacle, that is, the green calyx. Only the thin yellow petals and inner stamens should remain.

2. Combine the flowers with clean well or spring water. Place on the stove, bring to a boil, simmer for five minutes, then turn off. Cover, cool to room temperature, then put in the refrigerator for a day.

3. Take out the dandelion decoction, filter through cheesecloth, squeeze out the flowers to extract as much as possible all the valuable substances and aroma.

4. Pour the broth into a clean saucepan, add citric acid and granulated sugar. Stir and heat slowly. All sugar should dissolve before boiling.

5. After boiling, turn the heat to slightly lower than medium and cook for 30 minutes.

6. Pour the dandelion treat into a sterile jar, roll up the lid, and turn it upside down. After cooling, return to normal position and store.

Fragrant dandelion syrup with lemon

An option for a wonderful delicacy that will replace honey and will delight you with its aroma and taste. It can be added to tea or used instead of jam.

Ingredients

150 g dandelions;

800 ml water;

Big lemon;

2 cups sugar.

Preparation

1. Many people simply twist the lemon, then squeeze out the juice. In fact, this method can cause bitterness. Therefore, it is better to rinse the citrus, remove the zest from it, it is not bitter, but unusually aromatic. Squeeze the juice into a separate bowl, close it tightly, and put it in the refrigerator for now.

2. As in the previous recipe, we prepare a decoction from the yellow parts of dandelions and clean water, but now we add the previously prepared zest. Boil for five minutes, cool. Place the dandelion infusion in the refrigerator for at least 12 hours.

3. Strain the broth and throw away everything unnecessary. Combine the resulting liquid with granulated sugar.

4. Place the future syrup on the stove. Cook at low simmer for 20 minutes. Carefully remove any foam that appears.

5. Pour in lemon juice. Cook the syrup for another twenty minutes.

6. Pour into a sterile jar, seal, and store.

Dandelion cough syrup (no cooking)

Concentrated dandelion cough syrup recipe. You need the freshest and juiciest flowers, otherwise nothing will work.

Ingredients

250 g flowers;

50 ml lemon juice;

250 g sugar.

Preparation

1. Prepare yellow dandelion petals in the usual way. Place in a bowl and add all the sugar at once.

2. Lower your clean hand and begin to knead the mass. The sugar needs to be hydrated.

3. Press the dandelions to the bottom, stretch the cling film over the bowl, and place in the refrigerator. We stand for 10 hours.

4. Take out the dandelions with granulated sugar, add fresh lemon juice to them. Stir again, cover with cling film, leave for another 5-7 hours, or overnight.

5. Now you need to strain the syrup, carefully squeeze out the dandelions through a clean cotton cloth.

6. Pour the product into a clean jar. Take 1 tbsp for cough. l. 3 times a day, you can slowly dissolve it like honey.

Dandelion syrup with ginger

Another recipe for healthy dandelion syrup. The product can be used to treat coughs and colds, strengthen the immune system, and also increase overall vitality. Ginger should only be used fresh; dried and crushed root from bags will not work.

Ingredients

20 g fresh ginger;

100 g lemon;

500 g sugar;

200 g dandelions;

Liter of water.

Preparation

1. Rinse the lemon. Pour boiling water over the citrus to remove plaque and destroy microbes, wipe it, and remove the zest from it. You don’t have to chop it, just throw it in a saucepan.

2. You don’t have to peel the ginger root; measure and cut off the required piece, rinse well and cut into thin slices. Place in a saucepan with the zest.

3. Prepare the dandelions. Wash the flowers, squeeze them out, or simply spread them out to dry. Then we remove all excess, throw the yellow particles into the saucepan.

4. Add water to the aromatic ingredients. Put it all on the stove and boil for a few minutes. Let cool. Cover and let it sit in the refrigerator overnight, or better yet, a whole day.

5. Strain the broth, pour into a clean saucepan, add granulated sugar, and put on the stove. Boil the syrup by a third.

6. Squeeze the juice from fresh lemon. Strain from the seeds and pulp, send to the syrup. Cook for another ten minutes.

7. Pour into a clean glass jar and seal.

Dandelion syrup “Honey”

To prepare this aromatic syrup you will need natural bee honey, but you don’t need much of it. But the delicacy will turn out incredibly tasty. By the way, even candied honey will do.

Ingredients

100 g honey;

150 g dandelions;

700 ml water;

0.3 tsp. citric acid;

600 g sugar.

Preparation

1. We start with a decoction. Combine peeled dandelion petals with water and boil for twenty minutes. Then remove from heat, cool, and leave.

2. Strain the broth, mix with granulated sugar, cook for about ten minutes.

3. Add citric acid mixed with 1 tbsp to the dandelion syrup. l. hot water.

4. Continue cooking for about ten minutes.

5. Add honey and stir. Let the syrup boil and remove from heat. Sometimes the syrup is first cooled to 60 degrees, only then natural honey is added. This technique allows you to preserve as much nutrients as possible in the product. You can do that too.

6. Pour into a jar. Cover the dandelion delicacy with a lid.

Spiced Dandelion Syrup

A recipe for an incredibly aromatic delicacy with a sunny taste and a stunning oriental aroma. Is there a supplement you don't like? Eliminate and make it to your taste.

Ingredients

500 g sugar;

150 g dandelions;

1 cinnamon stick;

1 liter of water;

1 tsp. zest;

2 tbsp. l. lemon juice;

10 g ginger (root);

2 cloves;

1 vanilla pod;

A little cardamom.

Preparation

1. Prepare a concentrated flower decoction. We combine the dandelion petals with all the spices and zest, and put them on the stove.

2. Quickly bring to a boil, then reduce the heat and simmer for about thirty minutes.

3. Leave with the lid closed until it cools completely.

4. Strain the broth and combine with granulated sugar.

5. Put the syrup on the stove to boil, skim off the foam when it boils. Cook over moderate heat until the delicacy is reduced by a third.

6. Pour in lemon juice. Let it simmer for a couple of minutes and pour into small sterile jars.

Dandelion syrup with apple (orange) juice

The simplest recipe for dandelion syrup or honey, as it is also called. You can take any juice; it’s better to squeeze it out of the fruit yourself.

Ingredients

800 ml juice;

3 tbsp. Sahara;

130 dandelion flowers.

Preparation

1. Boil dandelion flowers in juice for fifteen minutes, let it brew for a day. We filter.

2. Add granulated sugar to the broth and place it on the stove.

3. Prepare the syrup after boiling for 20-30 minutes.

4. If the juice is not sour, then to better preserve the syrup and prevent sugaring, add 1-2 tablespoons of lemon juice.

5. Pour into jars and place in a cool place for storage.

Dandelion Syrup - Helpful Tips and Tricks

You can also add other medicinal plants to dandelion syrup: plantain, chamomile, oregano. Add mint or lemon balm for a refreshing taste.

If you don’t have time to prepare the syrup at the moment, you can put the peeled dandelion flowers in the freezer; nothing will happen to them. In your free time, you will need to take them out, immediately add water and boil them. It is not necessary to thaw the flowers.

Dandelion syrup is a very healthy treat for children and adults. Do not use flowers collected near roads or within the city to prepare it. It is better to collect them in environmentally friendly places.

Jam made from this plant has an incredible aroma and a special unique taste, which fill you with spring mood and give you vigor. Jam made from dandelion flowers is very useful for urolithiasis and various types of hepatitis. Jam restores and regenerates gall bladder cells, as well as liver cells after illness.

It is used as a prophylactic for bronchitis and asthma. Jam is very helpful for hemorrhoids, vitamin deficiency, and also has an anthelmintic and antipyretic effect.

How to make dandelion syrup

Ingredients:

Let's go for dandelions

Dandelions for syrup are suitable at the moment when they bloom. Yellow and fragrant.
Believe me, 400 heads is not that long.

Separating the yellow flowers from the green part We will only use yellow petals. The safest option is to take scissors with you. We cut the yellow flowers straight from the flower-bearing arrow and collect them “orally counting out loud.”

It is convenient to collect flowers in a wide container, for example, a bowl, tray or saucepan. It is more convenient to pick off whole heads; you can carry out the same trimming procedure at home, sitting at the table.

Based on the number of collected dandelion heads, we prepare the rest of the products in proportion. This is what a “half” set of ingredients looks like: 200 flowers, 0.5 liters of water, 600 g of sugar and 0.4 teaspoons of citric acid. Fill the flowers with water and put on fire

What kind of container should I use for making jam? It is best to use enameled or stainless steel. But aluminum, copper and brass are less suitable for our purposes.

I would especially like to emphasize: we don’t wash the flowers!!! The whole point is that all the pollen and nectar go into the jam, and not wash out and go down the drain. Just fill the flowers with cold water. Dozens of different bugs huddled in the petals; they will begin to crawl out. Don't let this scare you, remove them))

Bring the water with the petals to a boil and reduce the heat to low. Boil for 10 minutes. Add citric acid. Add citric acid to the boiling broth, stir and leave to simmer over low heat for another 20-25 minutes. When boiling dandelion flowers, the whole house is filled with a honey aroma - beautiful!

Strain the broth Remove the pan from the heat and strain the broth. We squeeze out the petals, and... that's it, they have played their role and we no longer need them, you can throw them away (or bury them in the ground if you are cooking in the country).

The broth looks cloudy yellow; if there are a lot of green sepals, then with a greenish tint.

Add sugar

Add sugar to the broth, stir and put it on the fire again. As soon as the broth boils, you will immediately see how before your eyes it has turned from dull yellow to this transparent and beautiful one. Reduce the heat again and cook for 30-40 minutes. The longer you wait, the thicker the jam will become.

Pour into a storage container

As a result, you will get this dandelion “honey” - thick and viscous. It is perfectly stored in glass jars under plastic lids. Now you can serve it! Dandelion syrup really does look like honey - both in taste and in appearance. Try it - I think you will definitely like it!

With the arrival of the gardening season, many owners of their garden plots complain about the useless struggle with the most annoying and ubiquitous weed - dandelion. This plant is difficult to get rid of due to the way its seeds spread and the long root that extends deep underground. All day long, summer residents fight this “endless infection.” However, few people know that this modest yellow flower is a storehouse of useful natural components, which in their properties are much more powerful than many modern medicines. People know many truly healing recipes. Dandelion syrups, tinctures and medicinal drinks are used for diseases of the liver, genitourinary system, gall bladder, atherosclerosis, various allergic reactions and gout. The roots and inflorescences of this plant are used as an anthelmintic. Dandelion is taken as an effective treatment for certain gastrointestinal diseases and low stomach acidity. The juice of this plant is used to combat corns and calluses.

Composition of dandelion

The power of this plant is hidden in its unique vitamin and mineral composition. Dandelion contains a huge amount of choline, carotene, tocopherol, ascorbic and nicotinic acid, potassium, calcium, manganese, phosphorus and iron. This plant is rich in vitamins B 1, B 2 and B 6, carotene, tocopherol and organic acids. If the soil where the plant grows is rich in iodine, then this trace element will also be present in its roots, leaves and inflorescences. Knowing the correct recipe for making dandelion syrup, you can create a real “elixir of life” that will not only saturate your depleted body with the necessary nutrients, but will also keep it in good shape. This plant has a general strengthening and calming effect on the body.

Making dandelion flower syrup

The recipe for preparing a delicious herbal product, not inferior in taste to honey, which is taken as a general tonic, is quite simple. To do this, take 200 young inflorescences along with a green substrate (they are not washed, but spread on clean paper, sorted and insects are removed). The prepared flowers are poured with half a liter of hot boiled water, covered with a lid and left overnight. The next day, filter the infusion, squeezing out the flowers. Add 500 grams of sugar and a few drops of lemon juice to the resulting liquid and cook over low heat until a syrup of medium consistency forms. Properly prepared syrup acquires beautiful amber shades. It tastes sweet and sour, no bitterness is felt in it.

This dandelion syrup recipe is a wonderful alternative to bee honey, especially for people suffering from allergic reactions. It is widely used in baking.

Cold syrup production method

To make the syrup for this recipe, you only need yellow flower petals. They are placed in a two-liter jar in layers, sprinkled with sugar. It is important to maintain the ratio here: to 1 part petals you need to add 2 parts sugar. The flower-sugar mixture must be thoroughly compacted by hand, covered with a lid and stored in the sun for two weeks - this will ensure normal fermentation of the product. The resulting nectar is then filtered and stored in the refrigerator.

This method of preparation helps with colds. In addition, this is an effective recipe for dandelion syrup, sprinkled with sugar, for the liver and for purifying the blood. Its effectiveness has been known since the times of ancient Chinese healers and healers.

It is known that the use of such syrup helps improve metabolism in the human body, rejuvenation, and cleansing of toxins. It was used to relieve pain in the liver, kidneys and stomach.

The classic way to make syrup

According to the recipe, you will need 300 grams of peeled yellow petals, 2 glasses of clean water, 1 kg of sugar and lemon. Place the petals in a saucepan, add 1 glass of water and boil for 3 minutes. Add peeled and finely chopped lemon to the resulting mass. The prepared broth is infused for 6-8 hours. Syrup is prepared from the second glass of water and sugar. The infused flower nectar is filtered through gauze folded in several layers, poured into sugar syrup and, stirring, cooked for 30 minutes over low heat. The finished syrup is poured into sterilized jars and sealed with metal lids.

Benefits of Flower Syrup

In fact, it doesn’t matter what recipe the dandelion syrup was made from, in any case it is a tasty and very healthy product. In addition to its unique healing properties, flower nectar has a very low cost, since it is created from available ingredients. The prepared syrup is normally stored until the next spring-summer season.

How to take dandelion syrup?

There are a huge number of recipes for making syrups in folk medicine. Usually they are consumed one tablespoon three times a day 30 minutes before meals. Sometimes dandelion nectar can have a laxative effect, so if there are signs of gastrointestinal disorders, it is better to refrain from using it. It is not advisable to use this product if allergic rashes appear.

Do not forget that dandelion, like any other plant, accumulates the consequences of technogenic processes. Therefore, you should collect useful flowers, roots and leaves as far as possible from the city and highways.

Dandelion contains tannins, resin, mucus and proteins (about 15%), phytonutrients, organic acids, sterols, fat, choline.

Inulin is a natural probiotic that perfectly regulates metabolism. Taraxacin maintains the composition of intra-articular fluid and stimulates the regeneration of cartilage tissue.

Dandelion leaves contain:

• vitamin C (55% of daily value),
• provitamin A,
• vitamin B6 (20% of daily value)
• beta carotene,
• potassium.

Beneficial properties of dandelion

Cleanses the blood, liver and tones the body as a whole; Helps get in shape and restore the body after a long winter. Accelerates metabolism and promotes weight loss. A good recipe: half a grapefruit with a cup of dandelion tea before each meal. Helps with fatigue, treats insomnia and neuroses. Awakens appetite and has a strong diuretic effect. Increases the secretion of gastric juice and keeps the digestive system in working order. Helps remove stones from the kidneys and gall bladder. Fights anemia (iron) and atherosclerosis (potassium). Reduces blood cholesterol levels. Recommended for rheumatism and arthritis. Relieves PMS symptoms. Increases lactation in nursing mothers. Dandelion infusion relieves eye fatigue. The juice is an excellent remedy for treating skin problems - acne, eczema, various rashes, warts, calluses. Dandelion has been scientifically proven to prevent the growth of cancer cells.

Dandelion contraindications

Not observed at usual doses. However, exceeding the dose can cause allergic reactions or increased stomach acidity. Dandelion absorbs toxins, so plants that bloom along roads and in polluted areas should not be collected.

When does dandelion bloom?

Dandelion flowering time is spring and early summer.

When to pick dandelions

Dandelions are collected in early spring before flowering, after which bitterness appears in the leaves. To reduce it, you need to soak the dandelion in warm salted water for about 30 minutes.

• Leaves - in spring;

Dandelion honey - benefits and recipes

Dandelion honey: benefits, medicinal properties, recipes.

Summer is a great time to gain strength: run barefoot on the grass, tan, heal your body with fresh vegetables, berries and medicinal herbs. Medicinal plants have always been a source of vitality and longevity, and dandelion has been considered one of the best natural healers since ancient times. Aromatic nectar is prepared from its flowers, which tastes like bee honey.

This delicious delicacy is a truly healing product. Dandelion honey is a storehouse of vitamins, microelements and biologically active substances.

Benefits and healing properties of dandelion honey

Dandelion honey is used to heal the liver, prevent colds, improve digestion and gallbladder function. Use it with tea and milk (1 teaspoon 3 times a day), spread on pancakes, croutons, and add to baked goods. This healing nectar from lovely sunny flowers can be a healthy replacement for sugar, chocolate and other sweets. Dandelion honey has an analgesic, laxative, emollient and antimicrobial effect. This allows it to be used to treat coughs, sore throats, flu, colitis, and dysbacteriosis. Dandelion honey rejuvenates the body, cleanses the blood, eliminates tinnitus, improves metabolism, and relieves kidney, liver and gastrointestinal pain. This excellent vitamin product, in addition to its many beneficial properties, is prepared from available ingredients, and therefore has a low cost. Don’t be afraid to prepare it for future use: dandelion honey will be stored all winter.