If it has no flavor, that sounds like something that would be good if you want to make your own flavors. Maybe a chocolate jelly or something would be possible. Or coffee jelly. A spice jelly, as in pumpkin spice without the pumpkin. It sounds interesting.
Well our neighbour practised dandelion wine. DANDELION WINE! Got the taste, it was rich, sparkly, flowery and I could be fooled as it was mid range champagne. Bet she mowed hectare of this shit for litre.
You’d be surprised. For a liter of dandelion wine, you’d only need about a half to three-quarters liter of dandelion flowers. You get the fermentables not from the flowers, but from adding sugar, so you’re basically making a sugar water solution and flavoring it with dandelion petals and usually some other ingredients (citrus, ginger, raisins are not unusual.)
And it’ll make you remember the first days of spring in the middle of December.