Forest honey comes from the pecorating of the myelates of different trees; chestnut, holm oak, oak. It also contains sources of flower nectar such as blackberry. However, as the accompanying word for this variety, Forest, indicates, it may contain all kinds of natural sources found in the Forests.

This forest honey is produced at any time during the summer or late spring, from May to late August.

Our Raw Forest Honey

Forest honey has a dark, almost black colour when the honey is liquid. When crystallized, it acquires brown or greyish-brown hues.

The aroma of this forest honey is very intense and persistent, especially in the retro-nasal, and reminds of deciduous forests in autumn, humus and mushrooms with light touches of licorice and mint. When tasting it, salty notes and marked bitter components are appreciated, with greater or lesser intensity depending on the origin of the myelates.

Benefits and properties of forest honey

Forest honey has properties common to all honeys; bactericidal, antiseptic and healing and its high mineral and flavonoid content gives it specific properties.

Forest honey is rich in minerals and trace elements (potassium, phosphorus, calcium, sulphur, magnesium, manganese, zinc, iron and copper), so it is highly recommended for people with fatigue, anaemia and lack of appetite. Oligosaccharides are probiotics that have a beneficial effect on the intestinal flora. In addition, according to some researchers, this honey from myelates contains a higher concentration of the enzyme glucose oxide, which gives it greater bactericidal power to honey.

Recommendations

Forest honey, like dark honey, is a less sweet honey than the rest, so it is ideal for people looking for more powerful and less sweet flavors.

In the preparation of dishes, this type of honey is recommended for making and pairing cold creams, red fruit sauces and chocolate desserts. It is also ideal to combine with spicy and spicy dishes.

Indications for Forest Honey

Crystallization of raw forest honey is generally very slow, and once crystallized it can have both fine and rough crystallization. As a result, it is one of the honeys that will almost always remain liquid.

The food sources that a forest provides to bees are not the same throughout the year, nor is each forest the same in Spain and the rest of Europe, so we will find notable differences each year of this type of honey and in each geographical origin.

Origin

Our raw honey from the forest comes from two beekeepers; one from a municipality in Guadalajara, Brihuega, and our second beekeeper comes from Germany.