Dandelion Honey is harvested during the spring in the mountains. Mountain honeys are harvested in mid-May, and they can be quite variable just like the weather at this time of year.
Dandelion usually blooms at the same time as the production of Rosemary Honey.
Most beekeepers choose to keep their hives in the lower shrubland rather than risk the unpredictable mountain weather. This is why Dandelion Honey is difficult to find.
Our hives are exposed to dandelion and wild cherry trees at the same time which gives the honey a very sharp taste.
• Appearance : When it’s liquid, Dandelion Honey is the colour of straw and becomes slightly clearer upon rapid crystallisation. The presence of moisture during the rapid crystallisation process creates large granules.
• Smell : Intense and strong aroma that smells like crushed dandelion flowers.
• Taste : The strong, long-lasting taste hints of resin, liquorice, and bitters. Dandelion Honey crystallises quickly once harvested. That’s why we work with it while it’s creamy. It’s an excellent honey to spread on toast.
Like the dandelion plant, Dandelion Honey has few enzymes and is known for its diuretic properties.
The dandelion grows in mountain prairies and pastures with a preference for open areas and cool soil. Sometimes it can be found at an altitude of more than 2000 meters. Dandelion is very resistant to cold weather. It requires direct sunlight and thus will not be found in wooded areas or the underbrush.