How to make organic Almond honey

How to make organic Almond honey

Almond honey (Prunus dulcis (Mill.) D.A.Webb, 1967) is one of the first to be obtained during the year due to the early flowering of the plant and, for this reason, in some areas it is a rarity. Almond honey production comes mainly from Puglia and Sicily, where this plant is more cultivated, and its rarity is due precisely to the flowering period, precocious with respect to the development of bee families. This honey is very difficult to produce because during the winter, the bees defy the wind, the rain and clearly the cold to collect this nectar.

In fact this honey is produced starting from the first blooms that characterize the landscapes of Sicily and southern Italy from January to March. In some particularly mild seasons there are almond blooms starting from the month of December.
Especially in Sicily and Puglia, where there are good extensions of almond orchards it is possible to obtain this honey practically in purity.
The obtainment of this honey in organic must therefore not only be related to the conduction without synthesis products of the almond orchards but also to the dislocation of the farm in a larger area conducted with natural methods.
Almond honey has the following organoleptic characteristics: very light and amber color tending then to beige when it crystallizes, smell and aroma of weak or medium intensity; It is a honey that smells of flowers or the aroma of almond. Other characteristics of this honey are often those of having fine-grained crystals so much to assume, when crystallized, the appearance of a cream.