Wildflower Honey | 340 g

Taste | Moderatly bold and warm, dried fruits notes, slightly caramelized.
This honey finds its richness in the simultaneous blossom of goldenrod and buckwheat flowers.

Never pasteurized, classic honey is cold extracted, filtered and liquefied at low temperature in order to preserve the aromas and properties of the honey while benefiting from its liquid texture.
The texture of classic honey is dependent on an entirely natural phenomenon: crystallization. When it is put into a jar, all honeys are liquid. Over time, crystals develop which modify their texture. In order to give it back its liquid texture, classic honey is slightly heated at low temperature, but never pasteurized. It will therefore crystallize in the more or less near future, crystallization being a natural phenomenon in all unpasteurized honeys.
Above all, do not think that crystallized honey is spoiled! With a little stirring, it still amalgamates very well with other ingredients. In order to liquefy the honey, it must be heated gently in a bain-marie. It is important to never heat honey in the microwave. Warning! The water in the pan should not boil, but simmer slightly.
This honey finds its aromatic richness from a simultaneous flowering of goldenrod flowers with sweet notes and buckwheat flowers with more full-bodied, slightly caramelized aromas.
Dominant flowers: goldenrod, buckwheat
Secondary flowers: aster, eupatorium.

EXPIRY DATE
Honey has an infinite shelf life! We recommend that you consume it within 2 years of harvesting. Like any food, honey is a commodity whose nutrients must be preserved. Here are the ideal conditions for optimal conservation.
RAW / CREAM
Crystallized honey does not tolerate excessive temperatures (over 25 degrees) which could cause its crystalline structure to collapse (phase shift). It is therefore ideal to store them in a place where the temperature does not exceed 20 degrees.

*Color, taste and texture may vary from different harvest season. Picture is for reference purpose only.