The alfalfa honey is a delicate and creamy honey, very fine and never banal. It appears with a very light hazelnut color, which can reach mother-of-pearl or ice white when it is pure.
On the nose, it releases scents of freshly cut grass and wet hay; on the palate, it reveals notes of medium sweetness reminiscent of cooked milk and grape must, with a slight acidity and subtle vegetal aromas.
The result is a fresh and gentle honey, naturally elegant.
The alfalfa honey pairs well with Parmigiano Reggiano and aged blue cheeses, especially once crystallized.
It can be used to prepare soft nougat, gelées, and candies, as well as spreads with cocoa and hazelnut flour.
It sweetens mulled wine and the cooking water of polenta and semolina, and enhances the jelly for cold meats and, at the end of cooking, soups of legumes, vegetables, and grains.
Alfalfa is a perennial forage plant that can reach 1 m in height. Its roots develop deeply, making it particularly drought-resistant.
The name is not related to medicine, but to ancient Persia, from which it was introduced to Greece during the first medical war, around 490 BC.
Pollination occurs through a curious mechanism: when the bee lands, the flower suddenly releases pollen.
Asparagus, dodder, knotweed, wild carrot.
These are the possible nectars (belonging to other botanical species) present in the honey in a reduced percentage.
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