Dandelion Syrup tastes amazing, sort of like a nutty honey flavor. And it tastes sweet yet healthy and wholesome on top of Dandelion Flower Yellow Dock Seed Potato Bread. Recipe for Dandelion Syrup: Use only the yellow flower part of the dandelion. 4 cups of yellow florets plus 1 sliced lemon and one-half sliced orange boiled in a pot with 4 cups of water, then reduce heat to simmer for 10 minutes. Put a lid on the pot while simmering. After simmering for 10 minutes remove from the stove and strain. Let it sit for 3 hours at room temperature. Then add 3 cups of birch sugar (you can use regular sugar if you prefer). Stir to dissolve the sugar, place on the stove and bring to a boil then simmer 1-2 hours, stirring occasionally. It turns thick and golden like honey. Once its at the consistency you like, pour into clean glass jars. Keep refrigerated. If the sugar crystalizes you can warm it up to make it more liquid. Serve on any type of bread or on bread with butter, such a treat! Recipe for Dandelion Flower Yellow Dock Seed Potato Bread: 1 egg, 300g mashed potato, 100g flour, 1 tsp yellow dock seeds that have been sifted to remove the outter layer, 1 TBSP dandelion flower petals or more if you like the flavor of dandelion petals, pinch of salt. Mix ingredients together into a dough and flatten into round patties with your hands. Bake on a baking sheet that has been oiled or lined with baking paper, for 15 minutes at 220C. Enjoy with butter and/or dandelion syrup!
