Lavender Honey Provence IGT

Lavender Honey from Beauharnais from Provence

The lavender honey from Beauharnais is a honey specialty with protected designation of origin: a Miel de Lavande de Provence IGP. An intense scent of lavender streams from the honey jar and transports you back to your last vacation in the South of France, to Cannes or Nice, to Saint Tropez or Aix en Provence. Lavender honey from Provence is a rare, light and spreadable honey from the lilac-blue lavender fields of Southern France. It is characterized by its creamy consistency and its unique full-bodied aroma.

Recipe tip: Bake goat cheese with this honey in the oven. Simply wonderful!

Lavender Honey from Provence in France

Especially in Provence, there are lavender fields as far as the eye can see in France. Lavender is considered the symbol of Provence. The breathtaking lavender fields of Provence are in full bloom from mid-June to August and attract thousands of tourists to the picturesque region every year. The French have even dedicated their own museum to lavender. In Coustellet, in the heart of the Luberon Natural Park, you will find the Musée de la Lavande, which deals with the history, effects, and uses of lavender, the enchanting, purple-flowered plant.

In Provence, there is an abundance of yellow pollen and nectar for the bees and for the honey that is extracted from it. The lavender honey has a very characteristic scent, fragrant yet tart. Beauharnais purchases this floral honey from France in large quantities and bottles it for us in 250g jars.

If it plays a role in your purchase decision whether a honey is rather liquid or creamy, we would like to give you the following information: Even if the product photo shows honey with a liquid consistency, honey can crystallize at any time. This is a quality feature of honey, because it shows that it is untreated, i.e. not heat-treated, and has a purely natural composition. Honey with a high proportion of glucose crystallizes more readily than honey with a high proportion of fructose. The crystallization of honey is therefore not a reason for complaint, but depends on the natural composition of the sugar types. To liquefy the honey again, place the closed jar for 5-10 minutes in a pot with water at about 40 degrees Celsius, then stir the honey until the sugar crystals have dissolved. This way you can use liquid honey again.