Uploaded April 2022 | Updated September 2026, 2 hours ago
Dandelion petals have a beautiful complex summery flavour and are one of my favourite ingredients to forage and work with. In this video I show you how to pick dandelions, make a beautiful flavourful cordial and how you can use this to make the dandelion fruit pastilles I serve on my menu.
Full Recipe Bellow.
See my video from last year on cooking with dandelion - youtu.be/JqHc42uKSrI
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Intro
00:53 Foraging Dandelion
1:25 Dandelion Petal Infusion
2:13 Osmanthus Infusion
2:35 Dandelion Pastille Recipe
3:25 Lemon Verbena
3:55 Other ideas
Dandelion Petal Fruit Pastille Recipe
800g Dandelion petal infusion (see bellow)
800g Osmanrthus flower infusion (see bellow)
160g Caster sugar
16g Yellow pectin
6g Tartaric acid
Heat the dandelion and osmanthus infusions together to 100C, then add the sugar & pectin.
Heat to 107C then add the tartaric acid and whisk in quickly.
Immediately pour out to set in a container or shaped mould.
Coating -
125g Sugar
5g Citric acid
Coat the pastilles in the sugar and citric acid mix just before serving.
Dandelion Cordial Recipe -
650g Caster sugar
1300g Water
39g Citric acid
Juice and zest of 5 lemons
100g Freshly picked dandelion petals
Combine the sugar, citric acid, water, lemon sets and juice and bring to a simmer. Allow this to cool
Pick the yellow petals from the dandelion heads and throw away the rest of the head (this is laborious but necessary).
Add the petals to the cooled liquid and allow to infuse at room temperature for two days, then strain and bottle or freeze the cordial.
Osmanthus Flower Infusion Recipe -
1litre Water
500g Sugar
5g Osmanthus Flowers
Simply combine and leave to cold infuse for 24 hours at room temperature.
Dandelion petals have a beautiful complex summery flavour and are one of my favourite ingredients to forage and work with. In this video I show you how to pick dandelions, make a beautiful flavourful cordial and how you can use this to make the dandelion fruit pastilles I serve on my menu.
Full Recipe Bellow.
See my video from last year on cooking with dandelion - youtu.be/JqHc42uKSrI
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Intro
00:53 Foraging Dandelion
1:25 Dandelion Petal Infusion
2:13 Osmanthus Infusion
2:35 Dandelion Pastille Recipe
3:25 Lemon Verbena
3:55 Other ideas
Dandelion Petal Fruit Pastille Recipe
800g Dandelion petal infusion (see bellow)
800g Osmanrthus flower infusion (see bellow)
160g Caster sugar
16g Yellow pectin
6g Tartaric acid
Heat the dandelion and osmanthus infusions together to 100C, then add the sugar & pectin.
Heat to 107C then add the tartaric acid and whisk in quickly.
Immediately pour out to set in a container or shaped mould.
Coating -
125g Sugar
5g Citric acid
Coat the pastilles in the sugar and citric acid mix just before serving.
Dandelion Cordial Recipe -
650g Caster sugar
1300g Water
39g Citric acid
Juice and zest of 5 lemons
100g Freshly picked dandelion petals
Combine the sugar, citric acid, water, lemon sets and juice and bring to a simmer. Allow this to cool
Pick the yellow petals from the dandelion heads and throw away the rest of the head (this is laborious but necessary).
Add the petals to the cooled liquid and allow to infuse at room temperature for two days, then strain and bottle or freeze the cordial.
Osmanthus Flower Infusion Recipe -
1litre Water
500g Sugar
5g Osmanthus Flowers
Simply combine and leave to cold infuse for 24 hours at room temperature.
