Dandelion honey is produced in early spring, when the countryside begins to turn the yellow characteristic of the flower from which this honey comes. Dandelion honey belongs to the category of very aromatic honeys. It is absolutely one of the honeys that crystallizes faster due to the high glucose content and the consequent low ratio was fructose and glucose (F / G ratio) which on average is less than 1 (while a honey that naturally remains liquid like acacia has an F / G ratio greater than 1.5).

The color is clear, solid ivory-yellow. In the mouth the aroma is nuanced, pleasant, of chamomile infusion, with a marked sensation of freshness. This fresh note in the mouth is due to the naturally very fine type of crystallization, which gives rise to a creamy mass, very pleasant and with excellent spreadability. Dandelion honey is produced in early spring, when the countryside begins to turn the yellow characteristic of the flower from which this honey comes. Dandelion honey belongs to the category of very aromatic honeys.

Flower (Latin): Taraxacum Officinale (Compositae)