to the nose it is very tenuous and slightly floral, with plant notes, of dried straw or grass. to the palate it presents a delicate, short-lived sweetness, with a slight aroma of green legumes, of straw and a trace of fresh walnuts. in the world of honey, the presence of french honeysuckle pollen is considered a marker of italian geographic origin, and more specifically of the mediterranean basin.
in bakery products.
in the kitchen
with a neutral base, it is equally at ease with savory, acid and bitter flavors. due to its tendency towards spontaneous fermentation, it is at its height as a nutrient for the yeasts in bread starters, making bread softer, longer lasting and more golden and fragrant. - View the recipes
altitude range: 0-800m
bloom period: april to may
reaches 60 cm in height. it is a forage plant, whose leaves have a furry undersurface. its carmine red flowers develop in a dense bunch. it prefers deep soil, eutrophic and clayey. it does not tolerate acid or saline soil. the seeds are tiny: a thousand seeds weigh ca. 5 grams.
pollens and combinations
citrus, clover, black locust, vetch