ROSEMARY HONEY

Rosemary honey has a very long production time since it is harvested from March in the most coastal areas to May in the most inland areas. Most of the rosemary honey is produced within the Terres de l’Ebre Biosphere Reserve, but we also make it in the Lower Aragon and Central Catalonia areas.

Its crystallization is smooth, like cream, and it becomes a matt white colour. We can change its texture if we heat it up in a double boiler (or bain-marie) at less than 40ºC.

Rosemary honey is an ideal natural food for the external treatment of different conditions and skin problems. It can be used to relieve cuts, small wounds and scratches.

It also helps combat respiratory diseases thanks to its expectorant, antiseptic and balsamic qualities. It is a traditional remedy for coughs, bronchitis, flu and colds. It has wonderful digestive qualities, so having one or two tablespoons of rosemary honey after eating is useful in cases of heavy digestion, gasses or stomach acidity.

As an ingredient in cooking, the taste of rosemary honey is subtle. It combines well with a large variety of foods and can be used to sweeten coffee, milk and other drinks. It is also used in haute cuisine.