Honey Asphodel Flowers Sardinia Italy – 250g
Asphodel honey is a fine variety of single-flower honey that is obtained from the homonymous plant that grows widely in Sardinia.
With a warm golden color, this is a Sardinia icon with a complex floral aroma and a subtly spicy flavor with notes of fennel and cinnamon.
It is used to detoxify the liver and is an antibacterial. It is used for skin care for its astringent, healing, lenitive, emollient, refreshing and decongestant characteristics. In fact, it is used to relieve skin irritations and rashes and for the treatment of psoriasis, freckles and sunburn.
Italian honey has centuries of tradition on honeys since the Roman Empire.
There are more than 300 types of honey on the market in Italy with different colors and flavors depending on the plants from which the bees draw nectar.
The most common is millefiori honey, but there are also numerous varieties of mono-floral honey.
Lime honey, very sweet and aromatic, is great for desserts.
Chestnut honey and strawberry tree honey, on the other hand, are rather bitter and go well with main courses of meat, charcuterie boards and cheeses.
In Italy there is a great range of honey, a great variety of flowers and relation between different aromas and flowers or plants.
– Italian 100% production time: April – August
-production area mainly in Italian rich soils and fields. 100%.
Does Honey Expires?
Honey Components
The honey is a complex mixture whose main elements are: simple sugars (glucose and fructose), water, minerals (calcium, iron, magnesium, copper, manganese, silicon, potassium, iodine, sodium, phosphorus)vitamins (A, group B, C, E, K), organic acids, phenols, flavonoids and enzymes.
The proportions of these substances may vary, even of great importance, in relation to the composition of the nectar or honeydew from which the honey derives, that is to say, its botanical origin and the place of origin. The type of final product changes not only according to the nectar, but also according to the propolis, a substance that comes from the combination of bee proteins and tree resin and that is used for the protection of the hive. For such factors , the various types of honey can never be identical both in composition and in terms of organoleptic profile and beneficial properties
The benefits of Italian honeys
There are many types of honeys existing in Italy, each with specific characteristics and tastes. Among the most common are:
Honey of Acacia Flowers
It derives from Robinia, a plant widespread in Piedmont, Lombardy, Veneto e Tuscany. This product has a liquid consistency that tends not to crystallize and retains a neutral flavor with a note of vanilla and powdered sugar. It is used to reduce inflammation (especially those in the throat), to counteract digestive pathologies and to unlock the intestine, relying on its slight laxative effect.
Honey of Millefiori Multi Flowers
It has a mixed color ranging from white to amber and is subject to crystallization. Its main function is anti-inflammatory and energetic. This type of honey does not have a single place of production, but it can be produced both in the mountains and in hills e in the plain, where you can find flowers of various kinds. For this reason, depending on the area of collection, it can present some uniqueness at the level of flavor, scent and properties.
Honey of Eucalyptus
It has an amber color tending to red and is in the liquid state. It has a antibiotic action , and relieves the feeling of discomfort caused by coughing. The most abundant productions come from the Tuscan Maremma, from the Lazio e from Sardinia’ island.
Honey from Chestnut
It has a dark color with reddish hue that is presented in the liquid state. It has the function of promoting blood circulation, acts as urinary tract disinfectant and is antispasmodic. It is produced in the period between the end of June and the first part of July. It is produced in all of Italy, from Alps to Sicily, in medium mountain areas (from 400 to 1200 m).
Honey what is it?
Honey is a sweet and viscous substance made by several bees, the best-known of which are Honey Bees. Honey is made and stored to nourish bee colonies.
Bees produce honey by gathering and then refining the sugary secretion of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, and during storage in the hive, through water evaporation that concentrates the honey’s sugars until it is thick and viscous.
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