Heather honey – origin and properties
The nectar is harvested in August–September from Hara Bog in Lahemaa National Park and the surrounding pristine natural environment with its diverse vegetation. During this period, the bees are able to collect mainly abundant heather nectar, which develops into heather honey in the hive. Organic Heather Honey is produced honestly and purely in an organic harvesting area. It is traceable, unfiltered raw honey, with each batch having its own unique memory. Heather honey is also partially extracted from the combs by pressing. As a result, small amounts of bee bread and wax particles may also be present, making this honey especially valuable and beneficial. Heather honey does not crystallize.
Product name: Organic Heather Honey Origin: Hara Bog, Lahemaa Season: late summer
Product information / properties:
- Plants: mainly heather
- Color: dark brown, sometimes with a reddish hue
- Taste: relatively intense, not very sweet, rather bitter, with a distinctive taste and different nuances depending also on the amount of bee bread particles
- Aroma: intense, with various stronger nuances
- Texture: jelly-like, remains soft so that a spoon can easily be inserted at any time
- Use: Primarily used for restorative nourishment and a quick source of pure energy, as well as a “gourmet honey” in dishes, alongside cheeses, etc.
- 1 jar contains: 250 g of honey
- Storage conditions: according to the instructions on the product label
- Best before: batch-specific, marked on each jar
Organic honey differs from “conventional honey” primarily in terms of the selected harvesting area. Organic bee colonies are placed so that there are no “conventional fields” within a 3 km flight radius where they could come into contact with plant protection products. There are also requirements concerning honey traceability, beeswax, hive materials, treatments, supplementary feeding, record-keeping, etc. Inspectors from the Agriculture and Food Board carry out inspections 2–3 times a year.
