In the Sierra de Gredos and near the Duratón River Gorges National Park in Segovia, where we have our beehives in summer and autumn, the oak and holm oak forests, under certain humidity conditions, usually starting in mid-August, tend to produce a large amount of sap rich in sugars. Due to the excess production, the trees expel (exude) this sap. This sap, called honeydew, is collected by bees to make forest honey or 'honeydew honey'.
Thus, forest honey is obtained from the honeydew of the fruits of the trees, mainly oak or holm oak, but we can also find chestnut and other types of nectar such as legumes, cistaceae, some mint family plants, heather, and blackberries.
PROPERTIES
Forest honey is a product that is quickly absorbed by the body, so it quickly converts into energy and provides minerals such as iron, potassium, and magnesium to our diet.
PAIRING
Aside from its daily use as a natural sweetener, forest honey pairs well with meat dishes, especially game meat. We recommend using it in small quantities and always adding it in the last minutes of preparing the dish, this way it will provide a light but tasty touch to the meat and enhance the flavors of the dish.
ORGANOLEPTIC CHARACTERISTICS:
- Color: dark amber and extraordinarily shiny surface.
- Aroma: floral, intense, and persistent.
- Taste: sweet, with clear aromatic notes on the palate.
