Dandelion Honey Butter
I forgot how quickly dandelion season passes here on the farm! While the dandelion bloom all summer long, their peak seems to happen just as soon as the weather warms up. For us in Iowa, that was about two weeks ago. I just managed to capture a few blooming flowers over the past few days, but the rest of the dandelions sprouting up all over our farm have gone to seed. The children don’t seem to mind, as they have gleefully been blowing the seeds about every chance they can get. I have become a dandelion lover over the years, as they are one of the first foods for native pollinators and honeybees to forage on. They mean so much to the tiniest creatures, so we just leave them to bloom.
They are also extremely beneficial to your health! I have written about dandelions a lot over the years. Did you know it is one of the few plants, especially foraged plants, where the entire plant is edible? The root is wonderful as medicine, the leaves and stems are perfect for savory cooking, and the flower petals make an delicious tea. I also love them in baked goods like Banana Bread or Brioche Bread.
The Benefits of Dandelions:
Dandelions are a wonderful antioxidant and detoxifier, though I have always thought it funny that anyone thinks the body needs to detox - it does that on its own! In ancient times, they were believed to purify the blood. Today, with scientific advances, we know that they can help to support liver health, stabilize blood sugar, help your stomach to absorb more minerals, reduce inflammation, and can improve cellular health.
Of course, be cautious with any foraged plants you may consume. For those with allergies towards ragweed, the dandelion should be avoided. If you are taking medications that are for kidney function, certain types of antibiotics, or diuretic medications should consult with their healthcare practitioner. Please take any all holistic medicine or herbal foraging advice with a grain of salt, especially from a website that is not approved - like ours!
This recipe is a wonderful play on the flavors of late spring! Dandelions, being one of the first foraged flowers for honeybees often flavor summer honey. You may notice, if you are cooking or baking with dandelions for the first time that they have a slight honey flavor. You can see the connection! I personally love the taste of dandelions. They are just subtle and sweet enough to not overpower a dish.
NOTE: One thing I will say is to not use any of the greens in the butter, as it may give off a bitter flavor. Only use the flower petals!
xoxo Kayla
Dandelion Honey Butter
Ingredients
- 2 cups heavy cream
- 1/4 cup dandelion flower petals
- 1/2 to 1 tsp flaky sea salt
- 1 tbsp honey
Instructions
- Begin by making the butter. In a butter churn, mason jar, or standing electric mixer fitted with a whisk attachment, whip the heavy cream until it begins to separate into butter and buttermilk. This processing time varies, depending on the method that you use. The mason jar method, where the butter is shaken inside a mason jar with a lid takes about 30 to 40 minutes. The butter churn is similar in timing, but a bit faster. I personally prefer the standing mixer because it takes about 20 to 25 minutes.
- At first, the cream will whip, then it will begin to deflate and become soggy looking. Then, it will begin to separate into liquids and solids and eventually, you will end with a pale or bright yellow solid butter and white buttermilk.
- Scoop out all of the butter, or strain through a fine mesh sieve into a bowl to collect the buttermilk. Place the buttermilk in a mason jar with a lid and save for baking! With the butter pieces, squeeze them together to form one solid piece.
- Place the butter into a bowl of ice water. Then, squeeze the butter over the bowl, dunking it occasionally to remove as much of the buttermilk as possible. You want a majority of the buttermilk removed, or else your butter will spoil faster. Having butter paddles helps to press out any excess buttermilk!
- Once the butter has been pressed, mix in the dandelion petals, salt, and honey until it is well combined in the butter. This can be done with a wooden spoon or your hands.
- Wrap the butter in plastic wrap or parchment paper, shaping it however you desire. Store the finished butter in the refrigerator for about 1 week. It can also be frozen for well over a year!
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