Dandelion honey

Taraxacum officinale is a variable botanical group spread widely across Europe, mainly in the central countries.

Dandelion is one of the earlier nectar sources of the season.

With about 33,600 pollen grains per 10 g, dandelion pollen does not seem under-represented, yet it rarely exceeds 50 percent of the count.

Dandelion pollen is often outnumbered by pollen of associated plants such as willow or crucifers.

Colour is of medium intensity with a bright yellow tone, averaging 56.6 ± 10.4 mm Pfund; the table notes a typical yellow hue.

In sensory analysis the odour is strong and described as spoiled; the aroma is strong, woody and spoiled, with a long aftertaste.

Sensory panels rate sweetness medium, acidity medium and bitterness absent to weak.

Dandelion honey shows low acidity and a low fructose to glucose ratio, with high glucose, high total fructose plus glucose, and a high glucose to water ratio.

Mean glucose is 38.0 ± 2.8 and fructose 37.4 ± 1.8 g/100 g, giving a fructose to glucose ratio of 0.99 ± 0.07; electrical conductivity averages 0.51 ± 0.07 mS/cm.

In some Italian samples the diastase value fell below the limit of 8 set in the EU honey directive.

Because of its high glucose content dandelion honey crystallises rapidly and is often found crystallised with very small crystals.

Unifloral dandelion honey is mostly sold in the areas where it is produced.