Wildflower honey
A versatile honey with a varied flavour – our first choice for baking
Prices by size
Choose what you'd like and how many.
Recipes with this honey
Description
Wildflower honey comes from the nectar of many different flowers, which gives it a rich, full flavour. It tends to crystallise, which is a natural process.
Characteristics
Why people love it
- Our first recommendation for baking
- Its full flavour still comes through next to spices
- The best-value honey for every day
- Good crystallised too: it melts when warmed
How to use it
With breakfast cereal, in milk, or a teaspoonful in the morning. Don't stir it into drinks hotter than 40 °C.
Goes well with
Our first recommendation for baking: its full flavour carries through into the dough, so it's ideal for gingerbread, mézes krémes (Hungarian honey cream slice) and marinades – and it works crystallised too, because it melts as it warms. For every day as well: on bread, in muesli, in salad dressing – the best-value choice for sweetening.
Recipes with this honey
When is it harvested?
Early summer, during the mixed nectar flow.
Storage
Crystallises naturally within a few months. If you'd like it runny again, stand the jar in lukewarm water to melt it – don't warm it above 40 °C.
How to order
Add what you'd like to your shopping list from the price list and send it to us by email – several products at once, if you like. We get everything ready, so you can pick it up without queuing. We also take orders by phone.