Spring raw honey

A raw spring honey, harvested at the end of June and made mainly from dandelion and cherry blossoms, with wild strawberry as a secondary bloom. It has an intense yellow colour and a mild, warm taste.

Miels d'Anicet, a honey farm in Ferme-Neuve, in the Upper Laurentians (Hautes-Laurentides), jars it without heating or filtering. This organic honey therefore keeps traces of pollen, propolis and beeswax, along with its original aromas. It crystallizes in the jar and is meant to be enjoyed that way.

Format: 340 g glass jar.

Ingredients: organic honey.

Serving suggestion: enjoy it by the spoonful, spread it, stir it into herbal tea or use it in cooking. It also melts into green tea with lemon slices and blends into a smoothie. To liquefy it, warm it gently in a double boiler.

Storage: ideally in a cool place, at 20 °C or below. Best consumed within two years of harvest. Crystallization is normal for raw honey.

Origin: honey from Miels d'Anicet, a honey farm in Ferme-Neuve, in the Laurentians.