Dandelion Flower Fritters with Wild Rose-Infused Honey — Milk & Honey Herbs

To me Dandelions equal spring and I’m always sure to make this fairy-fare recipe at least once a season, usually around Beltane. If you want to make these- be warned- Dandelion flowers have a fast season, usually blooming for just a few weeks, so my advice is not to wait if this recipe calls to you! Another little tip for making these- Dandelion flowers close-up in the late afternoon and evening and some of their folk names actually speak to this, such as Clockflower and Telltime, and they tend to stay closed on cloudy and rainy days too. And they will close-up in the evening even after they’ve been picked so you can’t pick them with the plan of making them the next day- Dandelion requires that you make a day of it! Another part of the fun of this recipe is picking edible flowers for the garnish. I almost always choose Violets, since they bloom at the same time as Dandelions and are one my favorite plants ever, but some other ideas are Forsythia, Apple Blossoms, Pear Blossoms, Cherry Blossoms, Peach Blossoms, and Tulips, all of which bloom around the same time as Dandelion and are edible!And although, yes, we’re essentially deep-frying these, they are medicinal! Dandelion flowers are very rich in beta-carotene, which is what gives them their brilliant yellow color. Beta-carotene is a precursor to Vitamin A in the body and is converted into Vitamin A in the liver. This essential and fat-soluble vitamin (maybe frying them isn’t actually the worst idea!) contributes to eye health, immune health, and the health of the heart, liver, and kidneys and getting it from food sources is always ideal so eat away! And you can read more about the medicine of Dandelion here. And now for the recipe!Dandelion Flower Fritters with Wild Rose-Infused Honey