This delicious nectar honey is collected from a variety of different types of flowers, which stands for a variety of flavors.
The blossom honey is a darf yellow to light brown honey, which convinces by its aromatic-fine taste and its versatile use.
Whether for baking, in tea or for breakfast - this fine honey is a true allrounder!
(recipe for 4 persons)
70ml dry whitewine
2 kinds of salad
(as you like: lettuce, iceberg lettuce,
Lollo Rosso, Lollo Bianco, ...)
1 bunch of rocket salad
1 yellow pepper
1 bunch of chives
2 bunch of dill
1 tbs Wernet blossom honey
0,5 tbsp mustard
500g fresh salmon
juice of a half lemon
Wash salads and cut the leaves. Wash vegetables, too and dice.
Finely chop a bunch of dill, cut chives into thin rolls and stir to a dressing with yoghurt, flower honey and mustard, season to taste with salt and pepper.
Cut the salmon into even stripes, marinate with the remaining dill and the juice of half a lemon, turn lightly into flour and sauté in hot oil. Make sure, however, that the core of the salmon is still slightly glassy - then it tastes best!
Season with pepper and salt shortly before serving.
No, honey is not vegan.
The flower nectar or honeydew is brought into the hive by the bees in the honey stomach (a part of their intestines).
There, this liquid is passed to a worker bee, which mixes them with their saliva.
Then these worker bees spit the honey into the cell of a honeycomb and seal it with propolis.