Goldenrod Syrup

Syrop z nawłoci

Last days of August and September are a great time to pick goldenrod (solidago) flowers and make Goldenrod Syrup. You can add it to your tea or make a lemonade during autumn, to go back to sunny summer days.

Goldenrod, a plant commonly found in Poland, serves as the first sign of impending autumn. With its vibrant yellow blossoms adorning fields and meadows, goldenrod is a herald of the changing seasons. “Autumn begins with mimosa” – sang Czesław Niemen, a prominent Polish singer, and he was actually referring to goldenrod. Goldenrod is known for its vibrant yellow flowers that bloom in late summer and early autumn, creating a striking display of color in fields, meadows, and along roadsides.

What are Goldenrod Syrup benefits?

In traditional herbal practices, goldenrod has been used for various potential health benefits, including its diuretic and anti-inflammatory properties. Goldenrod contains antioxidants and plant compounds that may help support the immune system by neutralizing harmful free radicals.

It’s essential to remember that while goldenrod has a history of traditional use and is generally considered safe, but individual responses can vary. As with any herbal remedy, it’s recommended to consult with a healthcare professional before using goldenrod for any specific health purposes.

How to use goldenrod

You can dry goldenrod flowers and make a tea. You can make a tincture. I invite you to make an Goldenrod Syrup.

Goldenrod Syrup made
  • a bunch of goldenrod flowers
  • 1 large lemon
  • 4 cups water
  • 2 cups sugar

Pick a bunch of goldenrod. The best time for that is a noon on a sunny day, definitely not after rain, as flowers need to be dry.

Remember to pick goldenrod away of roads, as you don’t wash it before using, in order not to wash away pollen.

Separate the flowers from the leaves and stems. leaving some leaves won’t make any harm:)

Place flowers in a sauce pan, add water to covered them. 4 cups should be enough, but if you have more flowers – add more water and in the next step adjust amount of sugar accordingly.

Bring to boil and turn off the heat. Cover with a pot lid and leave for 12 (or even 24) more hours for maceration.

After that time drain syrup. I use a cheesecloth to make it well, I don’t want to loose a drop of it:) Add sugar and lemon juice to syrup, bring to boil and pour into sterilized bottles. You can pasteurize Goldenrod Syrup with your favorite method. I don’t – I close bottles with hot syrup, there is a lot of sugar and I usually keep it in the fridge, these makes me feel safe about not going my syrup bad.

For more immunity booster recipes check: Immunity.

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