About this Honey
Harvested in early spring from vivid yellow dandelion fields, typically in the Midwest and pasture lands. This honey is a stunning bright golden-yellow color and crystallizes very quickly, often within weeks. It has a strong, sharp aroma and a pungent, tangy flavor that is much stronger than the mildness of the flower would suggest.
Honey Characteristics
Taraxacum officinale
Spring
Common
Continental US
Aggressively floral, sharp herbal pungency, crushed dandelion stems
Gritty, rapid grain formulation, solidifying into a paste within weeks
Honey Profile Chart
Scale: 1 (Low) → 5 (High)
The Story
Sourced from the vibrant yellow composite heads of Taraxacum officinale, pure Dandelion honey requires rapid extraction protocols due to its volatile physical behavior within the hive. The nectar is high in suspended pollen and crude proteins, which can cause the honey to solidify directly inside the wax combs if beekeepers do not harvest within a narrow multi-week window in early spring. The chemical hallmark of this variety is an elevated glucose baseline that triggers a rapid crystallization speed, transforming the liquid into a dense, gritty paste within weeks of extraction. It features a unique, sharp, and slightly bitter flavor chemistry that acts as an excellent bitter-masking agent when paired with sharp, long-aged goudas or intense herbal digestive tonics.
Sensory Profile
Tap a note to highlight it. These are the defining sensory characteristics of Dandelion Honey.
Where Dandelion Honey is Produced
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Culinary Applications
Best Pairings
Foods and drinks that bring out the best in Dandelion Honey.
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Apiaries with Dandelion honey
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At a Glance
A Common variety, harvested in Spring, from Continental US, derived from Taraxacum officinale blossoms.