Lavender honey: characteristics, properties and use

It is not easy to find lavender honey because it takes large expanses of lavender crops to obtain this particular honey.

While il traditional honey of lavender (Lavandula angustifoglia and broadleaf) is mainly produced in Spain and France where there are very large fields of lavender in bloom from June to September, in el country there is the production of wild lavender honey (Lavender leaves) produced only in Sardinia during flowering from March to May; true lavender is present in the areas of the Maritime Alps, on the border between France, Piedmont and Liguria, from the flowering of which the lavender honey from the Maritime Alps.

Indeed varieties of lavender for honey production uniflorale they are essentially 5 and, whether they are spontaneous or hybrid like the sink, they are all marketed as "lavender honey" even if they vary in color, composition and organoleptic characteristics.


Characteristics of lavender honey

The color of this honey varies: initially it comes in liquid form of color from yellow to beige and subsequently has one crystallization fast enough for its composition of sugars which leads it to the formation of crystals of medium and small size, and the color becomes clear to amber.

The color, however, always depends on the particular flowering foraged by the bees, varying the composition of sugary substances and microparticles that modify the final result of lavender honey.

Il perfume è fragrant, typical of aromatic plants rich in essential oils. Its flavor recalls the fruits of fig and passion flower as well as the typical flavor of lavender itself.

Wild lavender honey instead it has a taste less intense but it remains finer and very pleasant on the palate. The lavender honey that derives from the foraging of sink flowers it is the one with a lighter, less intense fragrance and flavor, so subtle that the particularity of lavender honey is hardly perceived.

Lavender honey: characteristics, properties and use


The properties of lavender honey

Lavender honey takes its properties from the lavender plant itself and is therefore great as calming of the nervous system: it calms tension both physically, psychically and emotionally because it is able to stretch and relax.

Also used to calm the headache caused by tension and stress that is accumulated during the day, it is excellent in case of dizziness, for anxiety and for insomnia, to soothe the inflammation of the respiratory system, to calm coughs and help the vocal cords.

It is also recommended as an analgesic, antirheumatic and for the gastrointestinal system is a antispasmodic with digestive action.

Lavender honey also has antiseptic and bactericidal properties given by presence of essential oils and is therefore used as healing and disinfectant.

In eco cosmetics is an ingredient for revitalizing creams and masks for the skin.


Find out how to make natural facial cleansers with honey and lavender


Composition of lavender honey

Lavender honey contains numerous mineral salts including manganese and iron and therefore becomes suitable for the nutrition of anemic people, children and adolescents who are growing up and for the elderly and sportsmen.

The main composition, however, is that of honey, rich in simple sugars such as fructose e glucose, they are easy to digest, ready to use to have energy and for this reason they are indicated above all at breakfast or in snacks prior to a sport or work activity that requires psychophysical commitment.



How to use lavender honey

The use of honey in cooking is very ancient and was not only a food of the diet but also a natural healing remedy; it was in fact used to help wound healing through compresses and external applications on the skin that allowed for better healing.

Furthermore, lavender honey is even useful against insect bites being a pain reliever and antipruritic of considerable capacity.

In the kitchen, lavender honey is tasted naturally e it must never be cooked on pain of losing its excellent qualities. Comes often paired with fruit and cheeses, especially with Sardinian and Sicilian pecorino and Montasio, all with an intense flavor.


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To learn more:

> Lavender essential oil: properties, use and contraindications

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