Honey and honeydew

For centuries honey was the only sweetener known and it was considered a remedy against many diseases. Bees produce honey using biochemical reactions to convert the nectar of flowers.

Honey contains simple sugars such as fructose and glucose and has a lower glycemic index compared to saccarose (the common white sugar). Moreover, honey contains minerals and vitamines you won’t find in white sugar.

Honey is extract by centrifugation at room temperature which allows to mantain the nutritional properties intact.

In 2018 we collected several kinds of honey:

Citrus honey, pale yellow with a delicate and very sweet taste, it tends to crystalize in autumn.

Chestnut honey, produced in the Sila mountains, dense, dark brownish and with a slightly bitter aftertaste.

Wildflower honey (spring), made from thistle, turnip, acacia, bramble, strawberry, rosemary and other wild plants. It is a very special honey as it is different each year depending on the wild flora. Colour can change from pale brown to pinky and it tends to crystalize with the beginning of the cold season.

Mountain wildflower honey, produced in summer, comprende tilia, fir, bramble and multiple forest flowers. It might contain honeydew too. Usually it appears darker than the wildflower honey harvested in spring.

Honeydew honey, rare and rich in vitamines and minerals. Contrary to honey, honeydew it is not produced from the nectar of flowers but from sugary substances released by insects that feed on the sap of trees such as fir and pine.