Honey of Provence

In Provence there are 350 beekeepers with several thousand hives between them. They produce 2000 tons a year - 10% of the total honey production of France.

The honeys of Provence are particularly appreciated for their aromatic nature - and the honey made from Lavender flowers is a local delicacy.

Fragrant, smooth and slightly acidic - a favourite of epicures because of the unique flavour . The colour varies from golden yellow to pearly white.

Other local honeys :

Heather Honey is distinguished by its red tint and its licorice smell.

The aroma of Rosemary Honey is evocative of the " Garrigue " - that is, the landscape of small windswept slopes and plateaus inhabited by scrub-brush and Provençal herb outcroppings. The smell of garrigue is also often attributed to southern Rhône Valley wines. This term suggests more than the smell of herbes de Provence, it evokes an earthy/herbal concoction of varying degrees of intensity and is appreciated (in both wine and honey) for a subtle smell and a delicate flavour .

Honeys made with mixed flowers of Provence has an aromatic , vegetable , floral or fruity savour . You really have tp try a few at least.

Sweet Chestnut Honey has a strong personality which makes it very easily recognizable . The comour ranges from clear brown to very dark. The smell is strong and penetrating and it has a slightly bitter flavour.

Bee keepers can often be seen with a display hive - Queen Bee included - and love to explain their craft - visit their stall fror a free tasting before buying a jar of honey - also, they often have a good range of honey-based products.

Chestnut Recipes

Roasted Chestnut and Lentil Soup
200 g dry lentils
2 cups of roasted, peeled chestnuts
1 medium onion
1 celery stalk
Butter or oil
Bay leaf, Thyme, Stock,
Salt & Pepper to taste
Honey

• Chop the onion and celery and cook in butter or oil until soft.
• Add 6-8 cups of stock, bay leaf and 1 tsp of thyme.
• Boil, add the lentils, simmer for about 20 – 30 minutes (until the lentils are soft).
• Add the chestnuts.
• Cook for another 15-20 minutes.
• Remove bay leaf.
• Place soup in blender – blend until smooth.
• Taste – then season with salt and pepper as needed.
• Just before serving add a tablespoon of honey to enhance the sweetness of the chestnuts.
• Serve with crusty bread.

Lovely! Any more great chestnut recipes out there? Please use the 'Add Comment' tag below to share ..............