honey

very few places in the world can boast such a symbolic floral identity. reminds one of a palette of pastel shades, aromas of spices and the vibrant scent of lavender from provence. the plant grows spontaneously and in cultivated fields, coloring every corner of the region. there is a profound connection between the aroma of the flower and that of the honey: traces of lavender, jasmine and honeysuckle are the main olfactory markers. in the mouth, the floral correspondence ends with the distinct sensation of chamomile. the mother of pearl color pleases the eye and the melting consistency makes this honey unforgettable just spooned plain out of the jar.

accompaniments

superb honey to blend into a cream suing salted normandy butter, to candy slices of orange, or in a glaze for roast duck. excellent with vegetables and vegetable smoothies.

in the kitchen

to thicken pan drippings. a spoonful in water and lemon with a mint leaf for breakfast, to marinate slices of fresh fruit for a few hours, like peach or melon, and then grill them over charcoal.

provenance

altitude range: 100-600m
bloom period: end of june to end of july

plant variety

lavandula angustifolia officinalis is a dicotyledon of the lamiaceae family. it is a strongly aromatic evergreen, with a characteristic ear-shaped inflorescence. the species of this genus are generally medium-sized shrubs or smaller, rarely herbaceous of brief duration. the plant is cultivated in much of the mediterranean basin, finding its ideal habitat in provence, where it is the regional symbol. in these areas the plant flowers in july and produces a bounty of nectar. the honey produced during this period is even more elegant than the flower: in fact, the flower has a less elegant finish, with pronounced animal scents.

pollens and combinations *

blackberry, chestnut, sunflower, clematis, cock’s head

* Indicazione di possibili altri nettari (altre specie botaniche) presenti nel miele in percentuale ridotta.