Flower honey: properties of flower honey

Flower honey is obtained partly from the nectar of flowering plants, trees and shrubs, and partly from the so-called honey dew. The more honeydew is present in the flower honey, the darker it is and the richer its taste!

Flower honey refers to everyday varieties of honey. It crystallizes quite quickly (within 2 or 3 months after collection) and acquires a creamy consistency, but at the same time remains "fusible", effortlessly removed with a spoon or knife from the container.

Despite the fact that flower honey has an intense aroma, it is perfectly combined with spices (cinnamon), chocolate and nuts (especially with Brazil nuts), so it can be safely added to the dough for gingerbread and gingerbread. At the same time, it is suitable for wholegrain bread, pancakes and semolina porridge or pudding. In short, flower honey is the same "winter" honey that is appropriate on the table at any time of the day and can be used for both culinary and medicinal purposes.