Regional honey from the Taunus
Our forest honey is dark, richly flavoured and slightly bitter. Honeydew, sweet chestnut and blackberry give it its bold character.
Our late forest harvest combines the bold character of honeydew and sweet chestnut with notes of blackberry. This darker, spicy honey is less floral and usually stays liquid for longer.
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Forest honey differs distinctly from a pure blossom honey. Alongside floral sources such as sweet chestnut and blackberry, honeydew plays an important role: a sugar-rich liquid collected by bees from leaves and needles. The result is a darker honey with a rich, slightly bitter flavour.
The supply of honeydew, flowering times and weather around the apiaries determine the composition of this late harvest.
For anyone who prefers less floral, bolder honeys, forest honey is a distinctive alternative. It pairs particularly well with muesli, hearty bread or cheese, and adds a spicy note to cold sauces.
Because of its natural sugar composition, forest honey usually stays liquid longer than spring blossom honey. It too may crystallise over time. This is a natural process that does not reduce its quality.
Good to know
Store honey in a dry, dark place at a stable room temperature. Keep the jar tightly sealed, as honey readily absorbs moisture and odours from its surroundings. Refrigeration is unnecessary and speeds up crystallisation.
Crystallised honey is completely natural. If you prefer a runnier consistency, slowly warm the jar in a lukewarm water bath. Avoid high temperatures and microwaves to preserve its flavour and natural properties.