This honey is characterized by being produced in the early part of spring in the case in which the colonies of bees are particularly large to be able to give rise to this operation during the flowering period.
As for the areas in which it is easier to find the production of dandelion honey, we can certainly underline the notable prominence of Lombard and Piedmontese municipalities.
In order to produce dandelion honey, bees must have excellent resistance and must be really active when the winter season ends and the spring season begins.
It is particularly complicated to make a single-flower honey, while it is much easier to find mixed dandelion honeys, but also willow, cruciferous and fruiting honeys.
The dandelion honey it is produced mainly during the month of June.
The dandelion honey it is characterized by having a typically bright yellow or cream beige color: in the second case it is characterized by being mixed with willow honey.
Among the peculiarities of dandelion honey we also find the fact that it has an extremely fast crystallization and which, in most cases, occurs with remarkably fine crystals.
The smell of dandelion honey is remarkable and intense, to the point of becoming in some cases, with ammonia and cellar traits.
Dandelion honey is mainly used as real table honey: there are many people who prefer it to traditional honey.
In particular, dandelion honey is characterized by carrying out an important beneficial and purifying activity against the kidneys.
Dandelion honey is characterized by coming mainly from the nectar of the dandelion (whose plant has the scientific name of Taraxacum Officinalis).
This honey is characterized by denoting a considerable concentration of glucose and, for this reason, it has the peculiarity of reaching crystallization rather quickly.
In fact, it has very little thick crystals, which allow the honey to enjoy a completely creamy consistency.
Dandelion honey, like many other types of honey that have the same consistency, is characterized by having a percentage of water inside it equal to 18-19 percent.
It is a honey that has a typical lemon yellow color which, in some cases, also becomes beige when it is mixed with crucifers, while it becomes beige with pinkish tendencies when mixed with willow.
The aroma of dandelion honey is characterized by being extremely persistent, so much so that on several occasions it resembles the infusion of chamomile and to the point of having an impact that can be very reminiscent of what characterizes a candy based on essential oils.
Like many other honeys that are harvested during the spring season, dandelion honey can also boast a good presence of water and, for this reason, the risk that it can reach fermentation is even higher.
It is one of those particular types of honey in which it is suggested on numerous occasions to provide a dehumidification operation based on hot air or with a special tool.
Dandelion honey is also often used to combat some small ailments and can be usefully integrated into some treatments or diets.
It is a honey, in fact, which essentially boasts diuretic and purifying properties.
In general, this honey denotes excellent draining and purifying activities: this explains the reason why it is used quite frequently for the realization of the typical spring cures, in which it helps the body to expel all toxins and acquire more energy and charge. to face the following seasons.
Dandelion honey is used quite frequently even when it comes to carrying out a purifying activity against the kidneys.
This type of honey is also a good purifier for the human body.
Dandelion honey is characterized by having an extremely rapid crystallization, since inside it can boast a considerable presence of glucose: this explains the reason it is suggested to avoid leaving it for too long inside the ripener, given that the risk , in the event that a limit is exceeded, it is that of not being able to pot it anymore.
The consistency of dandelion honey is particularly pasty and creamy and follows all those types of honey that have a percentage of water between 18 and 20 percent.
It is a remarkably moist honey, which can boast an excellent quantity of excess water and, for this reason, it can be fermented easily: for this reason, it is recommended by many to provide for its dehumidification.
We must not forget how dandelion honey presents itself, when it is approached to the nose, rather sulfur and characterized by a pungent flavor.
The bee families that go to collect dandelion honey are raised in rational hives made of wood.
As for the harvesting phase of this particular type of honey, beekeepers opt, in most cases, to apply a whole series of specific work systems, in such a way as to be able to count on the greatest number of bee families at the moment. in which the spring season begins.
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100% PURE ITALIAN HONEY NECTAR
Artisanal production of high quality, with tradition and passion for over 50 years. a family that works in the beekeeping sector in 1960 by acquiring its own beehives from a beekeeper Lodi. Today, after more than half a century of experience and passion in this business, we offer a wide range of honeys of local flora and other Italian regions (sunflower, eucalyptus, orange), ensuring a healthy and 100% Italian and pure.
HONEY TARASSACO: Also known as "head" or "dandelion", dandelion (Taraxacum officinale, family Asteraceae) is a perennial herbaceous plant, common in grasslands of the plains and the mountains across northern Italy. The leaves, fresh or cooked, have cleansing properties and stimulating functions hepatobiliary properties that are wrongly attributed also to honey), the root can be used as a diuretic and, toasted, has long been used as a coffee substitute.
Characteristics: crystallizes rapidly and finely so that it forms a soft mass and creamy.
The color is amber with yellow liquid in honey, cream or yellow when it crystallizes. Both smell and taste reveals intense, very persistent in the mouth. There is a certain discrepancy between the smell and flavor, which is finer.
Storage: 2 years. Keep in a cool and dry place, away from direct light.
Parts used: The leaves, the flowers and the root.
Conservation: The fruits must be eaten fresh, the flowers are used fresh or dried in the shade and then stored in glass jars, the root dries in the sun when cut into thin layers and then kept in canvas bags.
Use: Internal use: Juice and decoction of leaves and roots External use: application of fresh juice to fight warts.
Notes: Dandelion is rich in vitamins C, B and A, carbohydrates, minerals and tannins. Thanks to these properties it has always been considered used in the popular pharmacopoeia.
Girba beekeeping is a family-run beekeeping company located in Girba township to Avigliana (TO), a place lapped by the splendid natural Park gods lakes of Avigliana and straddling the Val di Susa and the Val Sangone. Located in an area historically suited to beekeeping and the coat of arms of the city of Avigliana remembers it with its four bees.
They chose to produce honey following the methods oforganic beekeeping (the company has obtained the ICEA certification) and carry out many checks and interventions to safeguard our bees in a natural way. Their honey does not undergo any treatment, none heating, no pasteurization. The whole cycle is "cold" to preserve the intrinsic qualities and the organoleptic properties.
It is a herbaceous and perennial plant, with a height between 10 and 30 cm. Has a large root a taproot from which develops, at ground level, a basal rosette of leaves with short and underground stems.
The leaves are simple, oblong, lanceolate and lobed, with a toothed margin (hence the name of dandelion) and without stipules.
The stem, which later evolves from the leaves, is one scape hollow, hairless and milky, bearing a golden-yellow inflorescence at the apex, called flower head. The flower head is formed by two rows of membranous bracts, bent backwards and with the function of a chalice, enclosing the receptacle, on which hundreds of small flowers are inserted, called flosculi.
Each flower is hermaphroditic and ligulate in shape, i.e. the corolla has a tubular lower portion from which a ribbon-like extension extends (ligule) composed of the petals. L'androecium is formed by 5 stamens with anthers welded to the tube gynoecium from an inferior ovary, bi-carpellar and unilocular, each containing only one ovule and connected, through one stylus emerging from the tube, to one stigma bifid.
Flowering occurs in spring for the most part in April-May but can be extended until autumn. Pollination is the norm entomogamous, that is through pollinating insects, but it can also happen thanks to the wind (anemogama). From each flower an achene develops, an indehiscent dry fruit, devoid of endosperm and provided with the characteristic pappus: a tuft of white hair, originating from the modified calyx, which, acting like a parachute, facilitates the dispersion of the seed with the wind, when it is detaches from the flower head.
To prepare dandelion honey at home you will need:
Collect the flowers, preferably in the morning, and immerse them in cold water for 5 minutes, discarding the center of the flower and the stem, rinse them again and put them in a pot. Then add the water and put it on the stove, simmering for 30 minutes. Then remove from the heat and leave to infuse overnight, making sure that the flowers are well placed under water. The next day, filter and squeeze the liquid with the help of gauze.
Put the pot with the infusion back on the gas over low heat, add sugar and lemon and boil very slowly until the desired consistency is reached (similar to that of honey). It will probably take a few hours.
Once the fire has been extinguished, the dandelion honey can be poured into glass bottles or jars to be allowed to cool and then refrigerated.
To prepare Dandelion Honey with DIY, get:
Take care to collect the flowers as far as possible from roads or polluted areas, just take a short outing to find plenty of them! Once you get home, rinse them carefully. Do the same with i lemons and cut them into pieces, without removing the peel! Put it all in one pot with half a liter of water. Bring to a boil e cook for 5 minutes turn off the heat and let it cool.
Then filter with a colander, press the flowers well and throw them. Put the liquid back on the gas and add it sugar, mix and melt all grains. Cook until it takes on the consistency of aor syrup, thick and dark. Then remove from heat and pour in sterile jars, with ermetic closure. Keep away from light and heat sources.
Use yours dandelion honey to sweeten herbal teas, better after meals.
Keep in mind only two warnings in this regard: do not consume it if you suffer from gastritis or ulcers, and if you are allergic to pollen.
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