Gather dandelion flowers from an area free of pesticides. Remove the green parts and stems, keeping only the yellow petals. Rinse the petals thoroughly under cold water to remove any dirt or insects.
Steep the Dandelions:
In a large saucepan, combine the dandelion petals and water. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes. Remove from heat and let the mixture steep for 1-2 hours (or overnight in the refrigerator for a stronger flavor).
Strain the Liquid:
Strain the dandelion petals from the liquid using a fine mesh strainer or cheesecloth. Squeeze out as much liquid as possible, discarding the petals and keeping the infused liquid.
Make the Honey:
In the same saucepan, combine the strained dandelion liquid with the sugar and lemon juice. If using, split the vanilla bean and add it to the mixture. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Once it reaches a boil, reduce the heat and let it simmer gently for 30-40 minutes, stirring occasionally.
Check for Thickness:
The dandelion honey should thicken as it simmers. To test the consistency, place a spoonful on a plate and let it cool slightly. It should be syrupy and honey-like in texture. If it’s too runny, continue simmering until it thickens more. If it’s too thick, add a little water to adjust.
Store the Honey:
Once the desired consistency is achieved, remove from heat and discard the vanilla bean (if used). Pour the dandelion honey into sterilized jars and let it cool completely. Seal the jars and store the honey in the refrigerator for up to a few months.
