Coltsfoot is a bit of a wildcard in the picking world—it’s not your typical strawberry or tulip. In the Netherlands, a handful of adventurous farms let you harvest the bright yellow, dandelion-like flowers (and sometimes the leaves) yourself. The flowers appear from February to April, often before the leaves; the broad, hoof-shaped leaves follow from May to July. Grab a basket, a pair of scissors, and a few friends or kids. The trick is to pick the flower heads just as they fully open, before they turn into fluffy seed heads: pinch or cut the stem just below the head. Leaves can be cut individually at the base of the stem once they are fully expanded and undamaged. Leave the roots and some leaves on the plant so it can grow back. It’s a low-stakes, chatty harvest—just cheerful snipping and a bit of golden yellow dust on your fingers. The flowers are delicate, so carry them loosely.

Once you’re home, you have an old-fashioned ingredient. Coltsfoot is a herb that is not eaten raw; it is mostly used dried for tea and in syrups. Here’s one recipe for tea, plus a couple of other uses.

Recipe: Classic Coltsfoot Tea
The classic way to enjoy coltsfoot’s gentle, honey-like flavor; it is traditionally drunk for coughs.

  • 1–2 teaspoons dried coltsfoot flowers or leaves
  • 1 cup (250 ml) water, just off the boil (90–95°C)
  • Honey or lemon to taste (optional)

Place the dried flowers in a mug or teapot. Pour the hot water over them, cover, and steep for 5–10 minutes. Strain out the flowers (use a fine strainer or tea infuser). Add honey or lemon if you like. Sip slowly—it’s a mild, slightly sweet tea with a hint of bitterness. Note: Coltsfoot contains pyrrolizidine alkaloids, which can harm the liver, so enjoy it only occasionally and in small amounts, not as a daily staple, and avoid it if pregnant or nursing.

Decoration Ideas for the Flowers:

  • Float a few fresh coltsfoot blossoms in a shallow bowl of water with a floating candle for a rustic, whimsical centerpiece.
  • Press them between heavy books for a few days, then arrange in a simple frame for instant folk-art wall decor.
  • Thread the stems through a daisy chain for a sunny crown—great for kids during a farm birthday.

Bonus: Coltsfoot & Honey Syrup (for drizzling on pancakes)

  • 1 cup fresh coltsfoot flowers (rinsed)
  • 1 cup water
  • 1 cup sugar (or honey)

Simmer flowers in water for 10 minutes. Strain, then return liquid to pot. Add sugar, stir until dissolved. Cool and bottle. Use as a honey-like syrup on desserts or stir into sparkling water for a floral spritzer. As with the tea, use it sparingly.