Sardinian Lavender Honey 250 gr

Wild lavender honey

A typical Mediterranean honey

Lavender honey is a delicacy and a little treasure to be savored at least once in a lifetime for honey lovers. Let's see its characteristics, properties and uses in the kitchen It is not easy to find lavender honey, in Italy there is the production of wild lavender honey (Lavandula stoechas) produced only in Sardinia during flowering from March to May; In reality, there are essentially 5 varieties of lavender for the production of unifloral honey and, whether they are spontaneous or hybrid such as lavander, they are all marketed as "lavender honey" even if they vary in colour, composition and organoleptic characteristics. Characteristics of lavender honey The color of this honey varies: initially it is presented in liquid form from yellow to beige and subsequently it crystallizes quite rapidly due to its composition of sugars which leads it to the formation of medium and small sized crystals, and the color changes from clear to amber. However, the color always depends on the particular flowering harvested by the bees, varying the composition of sugary substances and microparticles which modify the final result of the lavender honey. Wild lavender honey has a mild taste but remains fine and very pleasant on the palate. The lavender honey that derives from the foraging of lavander flowers is the one with the lightest, least intense fragrance and flavour, so tenuous that the particularity of lavender honey is hardly perceived. Lavender honey takes its properties from the lavender plant itself and therefore it is excellent as a calmer of the nervous system: it calms tension both physically and psychically and emotionally because it is able to stretch and relax. Also used to calm headaches caused by tension and stress that accumulate during the day, it is excellent in case of vertigo, anxiety and insomnia, to soothe inflammation of the respiratory system, to calm coughs and help the vocal cords. It is also recommended as an analgesic, antirheumatic and for the gastrointestinal tract it is an antispasmodic with digestive action. Lavender honey also has antiseptic and bactericidal properties given by the presence of essential oils and is therefore used as a healing and disinfectant. In eco-cosmetics it is an ingredient for creams and masks with a revitalizing action for the skin. Lavender honey contains numerous mineral salts including manganese and iron and therefore becomes suitable for the diet of anemic people, children and adolescents who are growing up and for the elderly and sportsmen. However, the main composition is that of honey, rich in simple sugars such as fructose and glucose, they are easy to digest, ready to use to have energy and for this reason they are indicated above all at breakfast or in snacks prior to a sporting or work activity that requires psychophysical commitment. The use of honey in the kitchen is very ancient and it was not only a dietary food but also a natural healing remedy; it was in fact used to help wound healing through compresses and external applications on the skin which allowed for better healing. Furthermore, lavender honey is even useful against insect bites being a pain reliever and anti-itch of considerable capacity. In the kitchen, lavender honey can be savored naturally and must never be cooked, otherwise it will lose its excellent qualities. It is often combined with fruit and cheeses, especially with Sardinian and Sicilian pecorino and with Montasio, all with an intense flavour.