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Greek honey the best in the world because it is produced from bees that feed on countless wild plants that are part of the Greek flora, which is the richest in Europe.
Greek honeys are richer in aromatic substances as compared to other honeys; they have less humidity, which means they are denser and richer. Greek honey is one of the most nutritional, natural foods, filled with vitamins, minerals and antioxidants.
What Are The Basic Types Of Greek Honey?
THYME : Thyme honey is the most revered Greek honey, but mainly because thyme-fed bees produce less honey, making it rarer and so more expensive.
Thyme honey is light in color, with an intense herbal aroma, and tends to crystallize after about 6 to 18 months, depending on storage conditions and temperature. Produced in spring, when thyme flowers. Most famous are from Crete and Kythera.
PINE (Sometimes called FOREST HONEY) About 65% of all Greek honey is pine honey. Its mahogany color is the telltale sign of its rich mineral content, which includes potassium, magnesium, phosphorous, iron, and sodium. It does not crystallize easily. Pine honey has the highest percentage of antioxidants of all Greek honey.
BLOSSOM: from wild flowers and orange blossoms. Delicious aroma but more delicate than other honeys. Can crystallize more easily.
HEATHER : Produced in the early Fall, after the first rains, if it is warm enough for heather to blossom. Dark, reddish color and very thick, almost solid, spreadable texture. Tends to crystallize in about three months.
CHESTNUT : Very different with a very faint, pleasant bitterness. One of the rarest Greek honeys.
FIR : The only PDO Greek honey, from Vytina in the Peloponessos. It is considered one of the rarest and best and almost never crystallizes.
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