dandelion syrup

We're not the typical Tennesseeans with a need for immaculately perfect lawns, so when "weeds" come up in our lawn, we embrace them (as long as they don't wander into the garden beds). Although most are invasive and not indigenous to our area, we find uses for many of them. This time, after the success of violet syrup, we decided to try out the dandelion variety. Turns out this recipe tastes amazingly like orange blossom honey, perfect for tea.

1. Stuff one pint jar with fresh dandelion blossoms

2. Pour boiling water over blossoms, filling the jar. Let steep overnight.

3. Strain out blossoms, pour into pan, add 1 1/2 cups of sugar, bring to boil.

4. Simmer to thickness you want, pour back into jar and seal.

It's a great match for lemon balm and mint tea.