Acacia honey is very pale with a sweet, delicate floral flavour and therefore one of the most popular honey varieties. It is a good choice for mixing with drinks because it will sweeten them without changing the taste of the drink. It is also a great choice for cooking because of its mild flavour and because it mixes very easily. Acacia honey is slow to crystallize, this means that it can remain in a liquid state for a long period of time due to its high concentration of fructose.
The high concentration of fructose and low sucrose content also makes it a good choice for diabetics and it also rich in vitamins, proteins, amino acids, and mineral salts.
Acacia honey is also known for its therapeutic qualities because it cleanses the liver, conditions the intestines and also contains ant-inflammatory properties for the throat.
It's also a perfect honey to eat with cheeses, especially pecorino.
Our producer – La Ginestra
Our honey comes from a Cooperative in Tuscany called La Ginestra, founded in 1978 by a group of young people who wanted to preserve and renew the traditions of the Tuscan countryside. Established on a farm that had been abandoned for decades, it took the name form the beautiful yellow bushes of wild broom that at that time filled the uncultivated fields.
Since 1989 the farm has been organic, using eco-compatible methods of production in accordance with EC regulations. Beekeeping is one of the farms main spheres of activity, producing 6 varieties of single flower honey from the uncontaminated pastures and woodlands of Tuscany: Acacia, Chestnut, Wildflower, Forest flower, eucalyptus and heather.
La Ginestra’s honey is produced with the organic agriculture methods that prevent the use of any synthetic products or chemicals to treat and care for the bees, plastic has also been abolished with the bees only coming into contact with wood, metal and wax. The beehives are kept in wooded areas far away from urban and intensively farmed areas where polluting factors would damage the honey.
After the extraction of the honeycombs they filter and separate to eliminate impurities and air that can sometimes remain after this process. The honey is then packed in a liquid state (after a little heating under 40 degrees if it is too dense or cold).