Limonium honey is characterized by an amber color that can shift from brown to warm yellow depending on the season. The nose releases a vegetal, balsamic note, reminiscent of pollen with a protein-rich undertone.
On the palate, it is defined by mineral and balsamic notes. Limonium honey balances sweet, salty, and bitter flavors, thanks to the iodine imparted by the sea. The result is a 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
