This flavorous honeydew honey is collected from April to August from a wide variety of forest trees such as wild oaks, pine trees, firs, lindens, chestnut trees and wild herbs as well as from almost 1100 rare indigenous plant species. It is this rich diversity in its harvesting that comprises its complex character and raises the Greek forest honey in the top position worldwide concerning quality and antioxidant action.    

 

  • 100% raw honey
  • Aroma: soft woody forest aroma
  • Colour: dark honey colour with green fluorescence
  • Taste: medium sweetness with weak acidity and burnt caramel overtones
  • Properties: rich in minerals and up to four times more intense antioxidant action than any other forest honey worldwide
  • Crystallization: it does not crystallize easily due to the low sugar and water concentration

 

Crystallization is a natural and uncontrolled phenomenon that causes pure raw honey to become thick and cloudy. Honey is a super-saturated solution of two sugars: glucose and fructose. Glucose sugar separates from water and become crystals, while fructose remains as a liquid. The best way to convert honey into smooth liquid is to apply a heating method with warm water that should not exceed 35°C, otherwise its nutritious properties will be destroyed. Microwave use is to be strictly avoided.