Cramaillote - Gastro Obscura

Ingredients & Condiments

Cramaillote

This jelly is made with dandelions and tastes like honey.

In many countries, the sunny dandelion is considered a weed. But in France, it’s the raw material for a glowing jelly called cramaillote. When made with the requisite orange and lemon wedges, dandelion jelly tastes almost like honey, earning it the nickname miel de pissenlit.

There’s a lot to unpack in that nickname. Cramaillot is a regional word for dandelions from eastern France, but today they’re more well known as pissenlit: literally “wet-the-beds.” Dandelions were once thought to be especially useful as a diuretic. 

The jelly is made with fresh or dried flowers, but never the bitter, milky stems. After boiling them with citrus wedges and sugar, and straining, the result is a flowery, tangy treat. It’s even been promoted as a vegan alternative to honey, and is also considered good for sore throats. But aspiring cramaillote-makers be warned: Each batch requires hundreds of flowers.

Need to Know

Due to the wild nature of dandelions, most cramaillote is homemade.

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