How to make organic thyme honey
The major productions of thyme honey come to Italy from the Iblei Mountains, in Sicily, and are obtained on the flowering of Thymbra capitata; the flowering period is May-June. If instead we are in the presence of thymus serpillo (Thymus serpyllum) this blooms from May to September depending on the height and the honey that if obtained gives a pungent note to the clear mountain honeys.
To obtain a good honey in the purity of thyme it is advisable to cultivate at least one hectare near our hives, taking into consideration which and how many other blooms are and what interferences can induce. It is clear that the greater the extension (this applies to all honeys) the greater will be the purity.
It is then necessary to understand if all around the productions are in biological otherwise this is a not insignificant problem. If these conditions occur you can obtain an excellent honey following the principles of organic cultivation of the thyme.
The organoleptic characteristics of this honey are essentially the following: it is a honey that crystallizes spontaneously, often with irregular crystals; the color varies from light amber to amber when it is liquid, from beige to hazel when crystallized; the smell and taste of thyme honey are of medium intensity and somewhat persistent in the mouth.
The thyme honey is also indicated for some specific properties: it is a powerful general antiseptic, indicated against all infectious diseases, both pulmonary and urinary or intestinal tract; it is stimulating in cases of stress, fatigue and physical deterioration; It is recommended to treat cough, fights digestive flatulence and is an excellent vermifuge.