Foraged Dandelion Flower & Burdock Soda Recipe
- Melissa Finn
- May 29
- 3 min read
I wanted to make a nutrient-rich spring tonic.
I know it might sound strange, but I can feel those spring nutrients going to work almost immediately when I drink them. Maybe it’s all in my head — but I enjoy it nonetheless.
This soda was inspired by the traditional British version, usually made with dandelion root. But I had a basket of flowers instead, and a little dehydrated burdock root tucked away in the pantry. So here we are.
Let’s talk dandelions and burdock.
Dandelions are one of the most overlooked and under appreciated plants. They're packed with vitamins A, C, E, and B-complex, along with iron, calcium, and potassium. Used to support digestion and stimulate the immune system (thanks to inulin), dandelions are edible from top to bottom — flowers, leaves, and roots.
They’re also one of the first blooms to pop up in spring, making them incredibly important for our precious pollinators. Oh, and they’re magically delicious — tossed in salads, sautéed, or even roasted.
Burdock falls into a similar category: humble, hearty, and wildly nourishing. It’s rich in iron and praised as a safe, powerful liver tonic. The entire plant is edible, though the leaves are best when they’re young.
Burdock grows on a two-year cycle. In year one, it forms a rosette of big, floppy leaves. In its second year, it sends up those tall purple flowers topped with the infamous burrs that cling to your clothes (hence bur-dock).
If you're harvesting for the roots, go for first-year plants in the autumn — ideally after the first frost when the nutrients are concentrated — or in early spring of year two before it flowers. Second-year plants tend to emerge a little earlier and often have a more robust leaf rosette. You can usually spot them by the papery brown remnants of last year’s growth at the base.
Cold-Infused Dandelion & Burdock Wild Soda Recipe Earthy, floral spring tonic.
You’ll Need:
1 L filtered water
2 tbsp dried burdock root
4 cups fresh dandelion flowers, stems and green bits removed (yields approx. 1 cup petals)
¼ cup raw cane sugar, honey, or maple syrup (aka: food for the yeast)
½ cup wild harvested yeast (click here to get your recipe card)
Optional: thin slice citrus peel
Method:
Step 1: Hot-Steep the Roots
Bring 1 L of water to a boil. Turn off the heat and steep the burdock root (plus ginger or citrus peel, if using) for 20–30 minutes. Strain and let cool completely to room temperature.
Step 2: Cold-Infuse the Flowers
Once your root infusion is cool, pour it over the cleaned dandelion flowers in a clean jar. Stir in your sweetener. Cover loosely with a cloth or lid and let it sit at room temp for 12–24 hours to infuse and pick up ambient wild yeast.
Step 3: Strain & BottleStrain out the flowers and bottle your liquid into flip-top bottles or clean jars with loose lids. Leave to ferment at room temperature for 2–3 days. Check for bubbles daily.
Step 4: Chill & Enjoy
Once it’s lightly tangy and fizzy, move it to the fridge. This slows fermentation and builds more carbonation. It should be gently effervescent in another day or two.
Mel’s Tips & Tricks
Want to coax more yeast? Gently press the flowers before straining or reuse them for a second infusion (add them to your wild yeast!).
Curious about finding food in your backyard or making your own wild sodas?
Come join me on a walk or download my free soda starter guide below.
