Rapeseed is the first honey to be harvested in the year. Buttery-smooth, with a delicate aroma and mildly sweet taste, the honey crystallises almost as soon as the beekeepers collect it, making it a rare and much-renowned variety. It comes from the nectar of the Rapeseed plant, which covers hills and valleys with breath taking waves of yellow. Bright sunshine, golden sea and a haze of honeybees, stretching as far as the eye can see.
Two thousand years of good:
Rich in proteins, carbohydrates, and Vitamins A, B1, B2, and B3, Rapeseed honey is known to help with the kidneys and digestive system. It’s also believed to help with altitude sickness if eaten for a few days before travel.
Crystallisation:
With a high glucose content, Rapeseed Honey crystallises fast to form a white buttery paste.
Pairing:
Rapeseed honey spreads easily, so is perfect on hot crumpets or toast. Scoop it up with soft cheeses, and pair with a crisp Pinot Grigio.
Origin:
Made by bees in the Northern Moldovan region of Riscani.
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