Dandelion Syrup

Put 250 dandelion flower heads  in a large kettle. Squeeze the juice of one lemon into the kettle, and add 4 cups of water. Bring to a boil, cover kettle, and simmer for one hour. Remove from heat and leave the kettle covered overnight in refrigerator.

  Strain the dandelion mixture and add 2 lbs of white sugar to the remaining liquid. Boil for one and a half hours to a syrup consistency.
Store in a tightly sealed jar in the refrigerator.

Dandelion has been used by Chinese & Indian herbalists for thousands of years. They understood the benefits of dandelion herb for boils, bronchitis, colds, hepatitis, obesity, pneumonia, ulcers & more.