Julianna FriskThe common daisy looks humble. Small white petals, yellow center, growing everywhere people usually don’t want it. Lawns, meadows, parks. Most of the time it’s treated like a weed and cut down without a second thought.
That’s a shame, because the daisy is one of those quiet spring plants that carries far more value than it gets credit for. It’s edible, useful, and surprisingly versatile. You can add fresh flowers to salads, brew them into tea, make a tincture, or turn them into a beautiful homemade syrup.
This recipe focuses on common daisy syrup, one of the easiest ways to preserve the plant and enjoy its benefits long after spring has passed.
Why Make Daisy Syrup at Home
Homemade daisy syrup costs almost nothing compared to store-bought versions, and you know exactly what goes into it. No preservatives, no artificial flavoring, no unnecessary additives.
Traditionally, daisy syrup has been used as a spring tonic. It’s often associated with supporting immunity, helping the body shake off winter fatigue, and gently supporting the kidneys and urinary tract.
Beyond that, it simply tastes good. Light, floral, and slightly citrusy thanks to the lemon.
You can use it as a natural sweetener in tea, drizzle it over pancakes, stir it into yogurt, oatmeal, or muesli, or take a spoonful on its own.
Common Daisy Syrup Ingredients
You will need:
- 500 to 600 fresh daisy flowers
- 750 ml water
- 750 g sugar
- 1 lemon (preferably organic)
- A large pot
- A sieve
- Clean glass jars or bottles
Day One: Preparing the Daisy Infusion
Pick your daisies from a clean place such as a garden or meadow. Avoid roadsides or areas exposed to dust and traffic.
Rinse the flowers gently in a colander under running water.
Place the cleaned daisies into a large pot and pour 750 ml of hot (not boiling) water over them.
Slice the lemon into rounds and place them directly on top of the flowers.
Cover the pot and leave it in a cool place for 24 hours. This allows the flowers to release their flavor and properties into the water.
Day Two: Turning the Infusion Into Syrup
After 24 hours, strain the liquid into a second pot. Press the flowers gently with a spoon or your hands to extract as much liquid as possible.
Add 750 g of sugar to the infused liquid and stir until dissolved.
Heat the mixture slowly on low heat. Stir occasionally. As the liquid warms, it will begin to thicken into syrup.
Once it reaches a syrup-like consistency, remove it from the stove.
Pour the hot syrup into clean, heat-treated jars or bottles and seal immediately.
How to Use Daisy Syrup
Common daisy syrup is wonderfully flexible.
You can take one tablespoon daily as a seasonal boost, add it to tea instead of sugar, drizzle it over pancakes, or mix it into yogurt, oatmeal, or rice porridge.
Stored in a cool, dark place, it keeps well and brings a bit of spring back even months later.
If you’ve ever looked at a field of daisies and thought they were just decoration, this recipe might change your mind. Sometimes the most overlooked plants are the ones worth keeping.
Julianna Frisk
