Honey - use by date

Pollycat

Slinky wrote: »

Mmmmm Greek honey, my absolute favourite.

We like tasting the different ones in the villages, some flavoured with thyme or fir or heather.
We also exchange Greek olive oils and she bought me some pomegranate syrup from Turkey. I've used it in a few different dishes (apologies for going off-topic).

Slinky

Our favourite comes from a Greek island where the bees are visiting thyme and oregano flowers.

We visited northern Italy earlier in the year, didn't like their honeys at all. It's amazing how it varies.

theoretica

Sometimes the date doesn't relate to the product, but to the packaging - chance of the jar lid rusting for instance.

silverwhistle

Slinky wrote: »

We visited northern Italy earlier in the year, didn't like their honeys at all. It's amazing how it varies.

Ah! But which ones? I bring them back from the mountains: millefiori, castagna, nocciola, limone, tarrasaco (dandelion) and other varieties available too. I use melata (honeydew) in my water bottle for the minerals before playing sport.



My friend's partner's mum has beehives on the coast near Pisa, and they're from the seaside pine woods and more herbily aromatic.


It's amazing how they vary: just like wine!

Slinky

I know we tried millefiori and some others, maybe nocciola. We were staying at Lake Como. They seemed very pale honeys with a very floral taste. The Greek one we like is darker, and has an almost toffee texture to when drizzled onto yogurt.


I'm not keen on the really dark ones though, we had some heather based honey we bought in the UK which I didn't like at all either.


It'll be a year before we're back on the island to buy some more. Just hope that our visit to a different part of Greece next month yields something not too dissimilar to bring back and keep us going til next year.