"In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. .

Lavender Honey

Savannah Bee Company Lavender Honey is made from the nectar of Lavandula stoechas luisieri, which grows wild on the border between Spain and Portugal and blankets the mountainsides in purple flowers during the month of May. .

Lavender Honey

The characteristics of the honey vary depending on the relative concentrations of each of the species, mainly evidenced by differences in aroma and camphor notes.Flowery, pleasant, well balanced and rounded, very fine honey aroma and the delicate floral scent with an evident Lavender component.Today, lavender is grown in many countries including Tasmania, Spain, India, Arabia, Italy, England, China, Yugoslavia, Bulgaria, North America, Australia and southern France, where centuries of cultivation have produced some of the most highly developed forms of the plant.In 1770, the Parliament of Provence, France, aware of its beneficial attributes, regulated the cutting of lavender and its extraction into an essential oil.Lavandin (Lavandula x intermedia), a natural hybrid of True and Spike Lavender, accounts for the majority of cultivated lavender for essential oil, with beautiful, vibrant colors, often used for herbal crafts and potpourris.The scent of its oil is woody, spicy-green, camphor–is quite different from true lavender and while it has many fine properties, it is not a substitute for true lavender or its aromatherapy properties, and because of its high camphor content is not suitable for burn treatment.Faint floral aroma, less intense, a little persistent, sometimes with very slight camphor notes.The taste and aroma shows a hint of almond, Sometimes with a smell of stale tobacco.It grows wild in the Mediterranean region and is considered an invasive species in Australia.“Corso de la Lavande” in Digne, France, a five day celebration starting at the first weekend of August.The “Fete de la Lavende” in Montélimar, France is one of the largest festivals, in early July.“Pennsylvania Lavender Festival”, Willow Pond Farm, Fairfield, PA, in mid June.Honey Origin: Produced mainly in France, Spain and Italy, however it is also available from other Lavender producing countries such as Bulgaria, England, USSR, Yugoslavia, Australia, USA, Canada, South Africa, and Tanzania. .

Lavender Honey

Throughout the centuries people have valued Lavender Honey for its wide ranging uses, but it is particularly excellent drizzled over cheese.A natural alternative to sugar, Lavender Honey consists mostly of fructose and glucose with small amounts of enzymes, vitamins and minerals.The worker bees then fans it with their wings in order to help with the evaporation of the water content of the honey.Lavender Honey has been used historically to treat many human ailments either through ingestion or topical application.Lavender Honey has been used as a home remedy for ailments from athlete's foot to arthritis pain.Lavender Honey has anti-microbial qualities that inhibits bacteria growth and helps to keep wounds clean and deters infection.Lavender Honey is also a wonderful natural source of energy, as it contains 17 grams of carbohydrates per tablespoon. .

What Is Lavender Honey? (with pictures)

Beekeepers who wish to harvest this type of honey generally place their bee hives very close to a large field of lavender flowers.When worker bees collect the lavender nectar, it is transferred to an organ called to honey stomach.This evaporation makes the lavender honey thicker, until it is eventually removed from the hive by the beekeepers.Natural lavender honey is usually very light in color, and it is considered to be very high in quality.The flowers are usually stirred into the honey, and the mixture is then simmered at low heat for several minutes. .

Honey Lavender Syrup (Small Batch)

Honey lavender lattes are one of my favorite beverages, but I don’t always want to spend $6 for one from the coffee shop.This recipe is for an easy homemade honey lavender syrup, which can be easily mixed with your favorite brewed espresso or dark coffee at home!There are more involved recipes floating around online, but this is the one I created three years ago, and has consistently been a hit for many people.In all honesty, I recommend using a local, raw honey from the farmer’s market if that is an option for you.There are a couple of popular types of honey that you will see at major grocery chains, so let’s go over the flavor differences you may see.If you have an opportunity to sample a local wildflower honey first, that would be a great way to see if it fits your tastes for this syrup.When I first published the recipe a few years ago, I called for fresh lavender leaves.I grew English lavender on my balcony while creating this recipe, so I used the fresh, fragrant leaves from that plant to make the syrup.Dried culinary lavender seems to be more accessible to most people, so I have since changed the recipe to reflect that.I make this lavender syrup all year long, because it’s so good in hot or iced coffee drinks. .

Lavender Honey

Serve this honey with cheese, stir a bit into a cup of tea, drizzle it over yogurt with fresh berries, or simply enjoy it by the spoonful. .

Honey Lavender Lattes

Over the summer, my sisters and I took my mom away to Cape May for the weekend to celebrate her birthday.They have a really cute coffee shop right off the lobby, and every time I’m in Cape May, I stop in there.Not only was the lavender NOT overpowering or overly florally, it added such a comforting element to my coffee.I just LOVE holding that hot mug of coffee early in the morning.I sipped it as we sat in huge adirondack chairs, basking in the early-day sunshine, overlooking the ocean.These lattes are really easy to make, but if you don’t have an espresso maker, I can vouch for this syrup tasting good in all kinds of coffee.You simmer it until the sugar and honey are completely dissolved and then let it cool to room temperature, with the lavender flowers steeping.I have a small carafe in my fridge right now, and I’ve been enjoying it in my coffee every morning for the past week.dried culinary lavender flowers ½ cup sugar.sugar ½ cup honey For Two Lattes: 2 – 4 shots of espresso (you can sub with strong coffee).– shots of espresso (you can sub with strong coffee) 1 cup steamed milk.Whipped cream, optional Instructions For the Syrup: Combine the water and the lavender in a small saucepan.Cook for a few minutes, stirring frequently, until the honey and sugar have completely dissolved.For Two Lattes: Divide the espresso between two coffee mugs and drizzle in some of the honey-lavender syrup (to taste — see NOTE below).Top each glass with some of the steamed milk, whipped cream, and a sprinkle of dried lavender.The lavender sediment may settle a bit, so swirl or stir it before drizzling in your coffee or tea! .

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