Limonium honey is characterized by an amber color, which can vary from brown to warm yellow from season to season. On the nose, it releases a vegetal note tending towards balsamic, reminiscent of pollen scent, with a protein tone.
In the mouth, mineral and still balsamic notes define it. Limonium honey oscillates between sweet, salty, and bitter, thanks to the iodine content that the sea imparts. The result is a very rare honey that transports the mind to the Venetian lagoon.
Its sea memory instantly evokes a pairing with raw fish, shellfish, and lagoon fish.
It can be used in the kitchen to prepare a dressing to accompany glasswort, or its use in preparing cocktails that require savoriness is fun.
It celebrates fresh goat cheese, gorgonzola, and generally semi-aged cheeses.
Limonium is a perennial halophyte plant symbolizing the lagoon marshes. From July to September, it lights up the lagoon with a bright lilac. This plant is also known as “lagoon flower”, equipped with glands to expel salt. It is a typical species of marshes and salty humid places.
Chestnut, bramble, asparagus, birdsfoot trefoil, purple loosestrife.
These are possible nectars (belonging to other botanical species) present in the honey in a reduced percentage.
Recipes
