Description
Thomas' raw thyme honey is another beautiful raw honey from our Greek beekeeper, Thomas and his family. It has a mild and grassy foretaste like dry mountain herbs (You can really taste the thyme!), breaking into a large, fruity flavour similar to sweet and sour summer fruits such as raspberries and red currants, then dissipating quickly to a mild and clean finish. Very slight overnotes of the soft sweetness of fennel or aniseed without the strong flavour of liquorice. Strong hints of Greek mountain tea (Ironwort or Shepherd's tea).
The aroma is mellow and caramel sweet, and the mouthfeel is thick and almost oily, similar to sunflower honey.
You can see the bits in this honey - only very coarsely filtered.
Colour: This particular honey is a very light sandy brown and not transparent like other varieties.
Where does the honey come from? This variety of thyme honey comes from the mountains on the island of Euboea on the more barren slopes of the mountains that run down the centre of the island.
Who produces the honey? This thyme honey comes from Thomas' father Giorgios and uncle Kostas. They are a family of traditional Greek beekeepers.
What about the plant the honey comes from? It comes from bees feeding on the small flowers of the thyme plant. The thyme plant is an evergreen herb with many culinary, medicinal and ornamental uses. It tends to be found at higher altitudes as a perennial bush, it is harvested and used fresh, dried and even the oil extracted for use as a medicine.
Common Uses: Thyme honey is particularly good to use on the skin to exfoliate or help clear acne and blemishes. It is also very versatile, and can be used in recipes such as salads, an accompaniment with cheeses, as a glaze for meat and it's beautiful in a light herbal tea.
Thyme Honey Facts: Thyme honey is a favourite among many cultures, especially those of the Mediterranean and Middle East. The herb is widely used in cooking and traditional cures so naturally the honey is widely popular too.
Please know that raw honey does crystalise and this is a natural process that occurs mainly due to the natural glucose in raw honey.