Honey, a gift from nature
Honey is a product derived from the processing of sugary substances, such as nectar and honeydew, found in nature by domestic worker bees, which carry the substance from plants and flowers to the hive, where the foraging bees ensure that it is dehydrated for proper conservation that occurs thanks to the ventilation of the hive. The beekeeper intervenes only afterwards, who at the end of the blooms, which require some time depending on the type of honey and the glucose content, extracts the supers full of honey from the hives, preserves them and at the appropriate time, after the honey extraction, filters and decant the substance, which once foamed can be placed in sterilized and hermetically sealed jars, without any additions whatsoever, prohibited by Italian law. From this derives a food with virtues known especially for man, who makes extensive use of it and not only in the kitchen as a sweetener and energizer. In fact, honey is a powerful antibacterial, which acts favorably on both the respiratory, circulatory, nervous and digestive systems. And it is thanks to this property that honey has a high ability to keep for a long time in a cool, dry and shady place but above all well sealed, as being hygroscopic it tends to absorb humidity. Other qualities derive from it, based on the nectar procured by bees, which gives different color, flavor and organoleptic characteristics. Among the many types of honey, chestnut, linden, lavender, rosemary and citrus honey are some of the best known, aromatically unique and with a different sugary consistency. From honey then other products are obtained such as honey vinegar, known and used since ancient times, the drink of the gods or mead and propolis, antiseptic, protective and healing, qualities that make it a natural but powerful drug, also used in alternative medicine.
- acacia honey">Origins of Acacia Honey
Among the different qualities of unifloreal honey, the one most requested by the Italian market and widespread in the points of sale is undoubtedly the locust honey better known as acacia honey, with its famous therapeutic properties. The black locust, Robinia Pseudoacacia L., is a very robust but not excessively long-lived leguminous shrub, imported in the 17th century from North America to Europe by the herbalist of the King of France, Robin, who at the end of the 18th century also arrived in Italy spreading quickly in the whole peninsula. Currently, however, acacia honey is mainly produced in northern Italy, in Abruzzo and Campania. However, the production is insufficient compared to the demand, although in the Prealps there are conspicuous productions, for this reason the acacia honey comes in part from Eastern Europe and China. This product is in fact very delicate and sensitive to the climate, therefore the annual quantity, which is honeyed in the plains in May and then rises in altitude with the passing of the days, often undergoes variations.
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Acacia honey: Acacia honey, precious liquid gold
The properties of acacia honey, which make it a precious treasure, reside above all in its liquid consistency, dependent on the amount of water present, and its golden hue, its slightly fruity flowery smell and its sweet but not cloying, rather delicate flavor. and not persistent like that of vanilla. These characteristics make it often appreciated also by children, who should be given it instead of sugar even at the age of less than twelve months and even to diabetics, as fructose is assimilable without the intervention of insulin in the human body. It can be deduced that this food is perfect in all diets, even the most specific ones such as those of sportsmen, as taking honey helps recovery after physical effort since it is immediately assimilable, or in slimming diets, as honey provides a fair amount of sugar. sweetening more than sucrose but with fewer calories.
However, the producer must pay extreme attention to the collection of acacia honey, because its delicacy makes it more vulnerable to the action of foreign agents, such as a mixture with other flowers or to the quality of the hives and their conservation, whose intervention it is immediately noticeable in the alteration of the aroma or fragrance of the finished product. This is why the beekeeper will not only have to take care of the harvest, but also to facilitate the work of the bees, moving the hives to places near the robinia, to avoid compromising the purity of the honey. This treasure in fact would see its curative effectiveness compromised if it were not worked at best. We recall the antibacterial virtues that act by ingesting the substance, but also by applying honey directly on the injured parts. In fact, domestic custom dictates that by spreading acacia honey on a wound, a sore or a burn, the calming effect is immediate due to the honey's ability to intervene on the capillaries, favoring their reconstruction.
Lastly, no less important is the use of acacia honey as a table or kitchen product. It's not just about stuffing pancakes or cheeses, honey can also be a real ingredient. Just think of thirst-quenching drinks made of water, honey and lemon, smoothies, candies, yoghurts, or cakes and biscuits sweetened by honey itself without using sugar. The famous cicerchiata expressly requires doses of honey, or baked apples as different types of ice cream. Honey is therefore a precious product for man, a gift of nature that often gives us healthy and tasty treasures.