Raw Portuguese Lavender Honey
Raw Portuguese Lavender Honey
Characteristics of Wild Lavender Honey
100% Raw, cold-extracted, unfiltered, wild lavender honey, known as Rosmaninho, is the backbone of the Portuguese honey crop. This honey is to Portugal what Acacia is to Italy.
Origin and Quality
Raw wild lavender honey made by bees foraging on the Lavandula Stoechas plant, a wild ancestor of cultivated lavenders without the perfumed lavender scent. It grows extensively on the hills of many areas in Portugal, including the Algarve and Alentejo, where our honey comes from. This particular honey is a medium-sweet, delicate, floral, amber-colored, silky honey, with an almost fruity undertone. Very versatile, excellent everyday honey. Produced in the hills of the Algarve by experienced artisan beekeepers and happy bees. It's hard to beat Rosmaninho.
Honey and Crystallization
Crystallization is a completely natural process and occurs with all raw honey. The rate and magnitude of crystallization depend on variations in the balance of sugars, ambient temperature, and to some extent water content. If your honey has hardened, you can liquefy it again by placing it in a pan of lukewarm water (and repeating if necessary), with a spoon first placed in hot water, and of course by storing it in a sunny /warm place in the house.
Raw Portuguese Lavender Honey
Raw Portuguese Lavender Honey
Characteristics of Wild Lavender Honey
100% Raw, cold-extracted, unfiltered, wild lavender honey, known as Rosmaninho, is the backbone of the Portuguese honey crop. This honey is to Portugal what Acacia is to Italy.
Origin and Quality
Raw wild lavender honey made by bees foraging on the Lavandula Stoechas plant, a wild ancestor of cultivated lavenders without the perfumed lavender scent. It grows extensively on the hills of many areas in Portugal, including the Algarve and Alentejo, where our honey comes from. This particular honey is a medium-sweet, delicate, floral, amber-colored, silky honey, with an almost fruity undertone. Very versatile, excellent everyday honey. Produced in the hills of the Algarve by experienced artisan beekeepers and happy bees. It's hard to beat Rosmaninho.
Honey and Crystallization
Crystallization is a completely natural process and occurs with all raw honey. The rate and magnitude of crystallization depend on variations in the balance of sugars, ambient temperature, and to some extent water content. If your honey has hardened, you can liquefy it again by placing it in a pan of lukewarm water (and repeating if necessary), with a spoon first placed in hot water, and of course by storing it in a sunny /warm place in the house.