Who doesn't know the dandelion? Whether it's distinctive leaves, buttery-yellow flowers, or downy seed heads made up of numerous umbrellas, this wild plant is so distinctive that it's easy to spot. Now let's take a close look at the flowers!
The beautiful dandelion flowers are healthy and delicious
How do the flowers look in detail?
From April, long, hollow stalks filled with milky sap emerge from the leaf axils of the dandelion. The capsicum flowers form above. They are composed of up to 40 protruding bracts and numerous ray florets.
The flowers open with sunlight and close with night, drought and rain. They are present for several days until they transform and become the well-known 'dandelions'. There is often a weaker second flowering in late summer, which can last until September or even October.
This is how the flowers of the dandelion look in detail:
- so-called false blooms
- plate-shaped cup
- consisting of numerous ray florets
- no tubular flowers present
- Flower diameter 3 to 5 cm
- yellow COLOUR
Dandelion flower honey recipe
An interesting substitute for honey is dandelion blossom honey, which you can prepare yourself. What you need: 3 handfuls of collected dandelion flowers, 1 liter of water, 1 kg of sugar, juice and zest of one lemon.
That's how it's done:
1. Boil dandelion flowers in water for 20 minutes.
2. Leave to cool and infuse overnight.
3. Strain the dandelion flowers.
4. Add the sugar and lemon juice to the brew and bring to the boil briefly.
5. Heat until the liquid has become syrupy.
6. Pour into glasses.
tips
You can also use the edible flowers in teas or salads.