Characteristics of rosemary honey
The rosmary honey is produced from nectar of rosemary flower (Rosemarinus officinalis). It has a light colour with a floral and persistent aroma.
It’s mostly produced into Ebro Lands Biosphere Reserve and we also produce it in the southern part of Aragon area and in the center of Catalonia.
Honey production
The harvest season of this kind of honey is wide because it starts in March in the coastal zones, and it finishes on May in the inland areas.
Honey crystallization
Its crystallization is smooth, like a cream, and it becomes matt white colour. We can change its texture if we heat it up in a double boiler (or bain-marie) less than 40ºC.
Beneficial health properties
Rosemary honey is an ideal foodstuff that helps as external treatment for skin diseases. It runs against cuts and small wounds. It also helps against respiratory illnesses due to its expectorant, antiseptic and balsamic properties. For this reasons this kind of honey is important as a traditional remedy in case of colds, cough, bronchitis and influenza.
Rosemary honey is a digestive foodstuff too, therefore, to take rosemary honey after your meal gets a better digestion and helps with strong digestions, flatulences and heartburn.
How to consume it
As a ingredient to cook, rosemary honey tastes soft. It combines with a lot of food and we can use this honey to sweeten coffee, milk… It is also used in haute cuisine.
We have 10 and 20 kg buckets and 300 kg large cans.