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 young leaves) yourself. It’s a slightly quirky, very satisfying activity for a sunny spring morning. 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. The leaves, when very young and tender, are also fair game. It’s a low-stakes, chatty harvest—no bending over strawberries, just cheerful snipping and a bit of golden yellow dust on your fingers. You’ll feel like a forager from a storybook.

Once you’re home, you have a cheerful, old-fashioned ingredient. Coltsfoot is a herb, so while you can use the petals for a pop of color in salads, its real magic is in soothing teas and syrups. Since it’s an herb, 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 and its traditional reputation for soothing coughs.

  • 1 tablespoon dried coltsfoot flowers (or 2 tablespoons fresh)
  • 1 cup boiling water
  • Honey or lemon to taste (optional)

Place the flowers in a mug or teapot. Pour boiling water over them, cover, and steep for 5–7 minutes. Strain out the flowers (use a fine strainer or tea infuser). Add honey or lemon if you like. Sip slowly—it’s a lovely, mild, slightly sweet tea. Note: Coltsfoot contains small amounts of pyrrolizidine alkaloids, so enjoy occasionally, not as a daily staple, and avoid 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 or into cocktails)

  • 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.