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Lime Honey: What Makes It Special and How It Works

Unlike most types of honey, linden honey is not blossom honey. It is also special in terms of taste. Here you can find out what other properties make linden honey stand out.

Linden honey is not to be confused with linden blossom honey: although both types of honey come from the linden tree, they differ significantly in taste. The special thing about linden honey is its menthol-like note, which is not penetrating but clearly noticeable. This isn’t everyone’s preference, so if you’ve never tried linden honey, you might want to taste it before you buy it.

What makes linden honey special?

The linden tree is one of the most important forage plants for bees because it provides large quantities of nectar and pollen. Especially in northern Germany, lime trees characterize the landscape. Both linden honey and linden blossom honey therefore often come from the northern regions of the country.

The main difference between the two types of honey is their composition. As the name suggests, the bees extract lime blossom honey from the blossoms of the tree. Linden honey, on the other hand, is not blossom honey, which makes it something special: instead, honeydew is used as the basis for its extraction. These are the sugary excrements of insects that feed on the linden leaves. Linden honey therefore falls into the category of honeydew honey, as does forest honey, for example.

In terms of taste, linden honey is heavier and stronger. In addition to the already mentioned menthol note, it can also have fruity, citrus-like aromas. Both types differ not only in taste: Linden honey is also a special type of honey in other respects. Its dark yellow color, which can go into orange or amber, is characteristic. Lime blossom honey, on the other hand, is rather light yellow to whitish and often has a slight green tinge. The consistency of both types can vary from liquid to creamy to firm.

Is linden honey healthy?

Linden honey and linden blossom honey are said to have both a diaphoretic and antipyretic effect. That is why both types are used as home remedies for colds and flu-like infections, for example. In addition, the two types of honey are said to have a calming and sleep-inducing effect.

These properties have not been specifically proven for linden honey. However, there is better evidence that honey generally has health-promoting effects. Recent studies suggest, among other things, that honey

can have an anti-inflammatory effect
has probiotic and antibacterial properties,
contains antioxidant agents that protect the body from free radicals,
can inhibit the development of cancer and cardiovascular disease.
Due to its high sugar content, you should consume linden honey just like other types of honey in moderation – this is how you best benefit from its positive properties. You can find out more about honey as a sugar substitute here: Maple syrup, honey, agave syrup & Co.: the truth about sugar substitutes.

The best way to use lime honey as a home remedy is to stir it into a cup of hot lime blossom tea. The health effects of linden blossoms have been better researched: They also have a sweat-inducing effect, relieve the urge to cough and promote expectoration. Linden blossom tea is also recommended as a sleep aid. In addition, it harmonises well with the lime honey in terms of taste.

Linden honey: Best from regional beekeeping

You can also get linden honey in the supermarket – but it is better to buy it from regional beekeepers. This not only has the advantage of shorter and therefore climate-friendly transport routes: by supporting regional beekeepers and their bee colonies, you also help to preserve biodiversity. You can recognize high-quality honey from Germany by the protected designation “Real German Honey”.

It is also worth making sure that the linden honey you choose is organic. Organic honey is produced under the most environmentally friendly and natural conditions possible.

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Cooking Tips

What is Honey Processed Coffee?

You hear all sorts of curiosities about coffee – “cat coffee” (Kopi Luwak) is just one of them. have you ever heard of honey processed coffee? That not only sounds delicious, but it is!

coffee with honey? Not quite!

There are different methods of drying in green coffee processing. In this article, we will focus on the special “honey processed” process. The name suggests that honey is being used or that a honey aroma is to be created, but this is not the case.

The honey-processed method was first used in Costa Rica in 2003 at the suggestion of a Japanese coffee importer who was visiting the country. This was due to inquiries from the Italian coffee specialist illy and the coffee company

The Japanese idea for creating new flavors was to only partially wash the coffee cherry, which removes the skin but leaves the soft, sticky pulp attached to the bean. Because this almost feels like honey, the term “honey processed” came about – so real honey was not involved.

The new process significantly improved the potential of Costa Rican coffee, giving it more body and flavor with a much more pleasant acidity.

Depending on the drying time and technique, a distinction is made between the three stages of “honey processed” coffee, which has the richest body in terms of taste and is particularly spicy. Because this method of production is the most time- and labor-intensive, black coffee is also the most expensive honey-processed coffee.

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Food

How Sage Honey Works and a Recipe to Make Yourself

Sage honey is an effective home remedy for cold and flu symptoms. Here you can find out how sage honey works and how you can make it yourself.

A sore throat, cough and hoarseness are among the most common symptoms of a cold or flu. Sage honey can provide quick relief and aid in healing. It is also a natural alternative to conventional cough syrups, which often contain questionable ingredients and should be used with caution, especially in children. You can find out more about this in our article cough syrup for children: risks, home remedies and what you should consider.

As the name suggests, sage honey consists of only two ingredients: sage and honey.

Sage is a well-known medicinal herb that has anti-inflammatory, analgesic and antibacterial properties. That is why it is a popular home remedy for sore throats and coughs.
Honey also has anti-inflammatory and antibacterial properties. It is therefore well suited as a carrier for the sage.
Important: If possible, use regional organic honey from Germany for the sage honey. This way you can be sure that it was not imported via CO2-intensive transport routes. In another Utopia article you will find out what you should consider when buying honey.

Make sage honey yourself: Here’s how

Ingredients:

20leaves of fresh sage
500 ghoney
optional: lemon juice

Directions:

Wash the sage leaves thoroughly and then drain them. Then cut them into small pieces.
Place the honey in a large sterilized jar. The glass should be able to hold at least 700 grams.
Stir in the chopped sage. Tip: If the honey is very thick and stirring is too difficult, you can dilute it with a little lemon juice.
Place the sage honey in a dark place and let it steep for at least four weeks. After this time he is finished.

Sage honey: tips and hints

The earlier you take the sage honey, the better it can work. At the first scratchy throat, start applying the sage honey. Let it slowly melt on your tongue.

Since sage contains the neurotoxin thujone, you should consider the following points when using sage honey:

Overdoses of thujone can cause symptoms of poisoning such as tachycardia, dizziness and cramps. Since the thujone content of sage honey is difficult to determine, to be on the safe side, you should consume a maximum of five teaspoons of sage honey a day.
New studies have shown that sage is suitable for long-term use without hesitation. However, you should seek medical help if your symptoms have not improved within three days.
Children younger than one year should not eat honey. As a natural product, honey can contain bacteria that can cause life-threatening bacterial infections in babies.
Pregnant and breastfeeding women should also avoid taking sage honey.

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Cooking Tips

The Dutch Breakfast: Enjoy the Day With Chocolate Sprinkles And Honey Cake

In the Netherlands, chocolate sprinkles (hagelslag) or flakes (vlokken), raisin rolls, syrup waffles (stroopwafels), pancakes (pannekoek) and honey cake (ontbjitkoek) are a really enjoyable start in the early morning. To balance this intense sweetness, the Dutch also like to eat a piece of bread or rusks (beschuit) with cheese (kaas), sausage, ham and salty peanut butter (pindakaas) for a hearty breakfast. And with this meal, fresh fruit, yoghurt and cornflakes ensure your health. The whole thing is rounded off with freshly squeezed orange juice and coffee, tea or warm drinking chocolate. And even twice a day.

Yes, you heard that right! The Ontbijt (breakfast) takes place twice a day here in Holland and often replaces lunch.

If you want a true Dutch breakfast experience, we explain how and also when you should eat this tasty, healthy meal.

Two breakfasts, please!

When they wake up early in the morning, the Dutch have their first breakfast with some bread, honey, jam and thinly sliced ​​cheese to get the circulation going. A few hours later, around 12.30 p.m., it is time for the coffee table in the Netherlands, a kind of second breakfast that very often replaces the actual lunch. A breakfast snack is put together from sweet and savory dishes: from bread, cheese and sausage to warm egg dishes and honey cake.

How do you prepare a Dutch breakfast?

Would you like to be in Amsterdam, but you are not and would you like to at least experience the flair of the Dutch city? Then start early in the morning by preparing a charming, colorful and delicious Dutch breakfast for you and your loved ones, or rather, a really typical Ontbijt, as the Dutch call it. With the rich variety of sweet and savory ingredients, you can already feel the anticipation on your palate!

Now let’s take a look at the ingredients you need to prepare a typically delicious Dutch breakfast.

Ingredients (2 servings)

Popular types of bread (white bread, black bread or wholemeal bread) and rusks
Some chocolate sprinkles and/or chocolate flakes (eaten sprinkled on buttered bread)
butter, honey and jam
2 raisin rolls
2 stroopwafels – available at most health food stores – and/or 2 pancakes
2 pieces of honey cake – we’ll give you the recipe for it in a moment
Sausage and cheese platter (we recommend typical Dutch Gouda cheese)
Salty Peanut Butter
2 boiled eggs
Fresh fruit (e.g. strawberries, melon, pineapple, apple, etc.) and vegetables (e.g. cherry tomatoes)
yogurt and cornflakes
8 oranges (for the juice)
Coffee, Ceylon tea or Choco Classic chocolate
some milk (for the latte)

Recipe Dutch honey cake:

Ontbjitkoek is the name of the typical Dutch honey cake, which can literally be translated to “breakfast cake”. A cake that is eaten specifically for the morning meal. It should not be missing from your Dutch breakfast. So, let’s see how to make the honey cake.

Ingredients:

Flour: 350 gr
Honey: 150 gr
Baking Powder: ½ packet
Eggs: 3
Brown sugar: 100 gr
Cream: 100 gr
Cinnamon: ½ tsp
Ground cloves: ¼ tsp
Ground almonds: 150 gr
Mace: 1 pinch

Preparation:

In a small saucepan, heat the honey, sugar, and cream, stirring constantly, then allow the mixture to cool. In a clean bowl, mix all the spices (cinnamon, cloves, mace) with the almonds and baking powder. Now whisk the honey mixture with the eggs and gradually stir in the sifted flour. Pour the batter into the pre-greased baking pan (loaf pan, length: 24 cm) and bake in a preheated oven at 175 °C for 50 minutes. Once the cake is ready, let it cool before cutting it on the breakfast table!

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Food

Honey Types at a Glance

Honey comes in many varieties and flavors. Find out more here about the most important types of honey at a glance and tips for buying honey.

Honey – what is that anyway?

Honey should not be missing on many breakfast tables. In our shops you will find a large selection of different types and flavors. But how exactly is honey defined?

According to the definition of the honey ordinance of the Deutscher Imkerbund e.V., honey may only be designated as such if it can be proven to be made from nectar collected by bees. For example, if bees are fed with sugar cane juice and the excretion products are then skimmed off, that is not enough for the designation.

The numerous types of honey differ in terms of the botanical area of origin, the reference plants of the nectar or the method of extraction.

Types of honey at a glance

Blossom honey (also: nectar honey)

Blossom honey is a collective term for all types of honey in which bees collect pollen and the sweet nectar from plant blossoms. The term blossom honey does not initially refer to any special type of blossom or type of production.

Forest honey (also: honeydew honey)

Forest honey is a special kind of honey. Here the bees do not collect nectar from the inside of the flowers, but from the excretions of aphids and small insects. They leave behind sugar sap on plant parts: the so-called honeydew. Bees collect honeydew mainly in spruce forests. Forest honey has a spicy, aromatic taste and is dark brown in colour.

A special and rare forest honey is fir honey, which can only be obtained in fir forests.

Linden honey

Linden honey consists of nectar collected from linden blossoms and often also contains a proportion of honeydew from linden trees. Linden honey contains essential oils from the linden tree, which is why it is said to have healing properties. It tastes fruity with a slight menthol note.

Lime blossom honey

In contrast to linden honey, linden blossom honey does not contain any honeydew, it is obtained exclusively from the nectar of the linden blossoms. Linden blossom honey is a type of honey and is almost whitish in colour.

Acacia honey

Real acacia honey comes from the acacia trees of southern countries with a subtropical climate. It is mild, clear and ideal for sweetening tea or desserts.

Officially, robinia honey can also be declared as acacia honey, although this is not biologically correct. Although the robinia is similar to the acacia, it is adapted to other climatic conditions and can therefore also thrive in our latitudes. Robinia honey is therefore also referred to as “false acacia honey”.

A look at the indication of origin will tell you whether it is “real” or “fake” acacia honey: if the honey comes from Germany or Northern Europe, you are probably dealing with robinia honey. If the country of origin is Africa, Australia or a southern European country on the label, you can assume acacia honey.

Rapeseed honey (also: rapeseed honey)

Rapeseed honey is a classic among the local types of honey and is widespread in Germany. The mild sweetness is particularly popular with children.

Chestnut honey

This variety contains both the nectar of the sweet chestnut flowers and their honeydew. The light brown honey tastes tart, slightly bitter and spicy.

Mountain blossom honey

Real mountain blossom honey comes mainly from alpine mountain regions, where the bees get their nectar from wild mountain flowers. Mountain blossom honey is rather dark and has a strong aroma.

Summer Blossom Honey

Summer blossom honey is honey that is obtained from the nectar of various summer flowers and berry blossoms, such as raspberries, blackberries or white clover. Summer blossom honey is seasonally produced and produced between June and September. It is dark yellow to light brown and tastes aromatically sweet.

Wildflower honey

Wildflower honey is made from the nectar of wildflowers that bees find around their hive. In contrast to varietal honey, it is not possible to determine the exact composition of wildflower honey because the bees choose their flowers themselves.

For wildflower honey, the hive must be in a protected area with sufficient wildflowers. However, since large-scale natural landscapes in this country continue to decrease, it is becoming increasingly difficult to find suitable places for the beehives. In Germany, wild blossom honey comes mainly from the Alpine regions, the low mountain ranges or the natural landscapes of the east.

Manuka honey

Manuka honey is special and is used more as a medicinal product than as a food. Manuka honey comes from special bee colonies in New Zealand and, similar to the honey component propolis, contains valuable ingredients that can fight viruses, bacteria and fungi.

For the precious Manuka honey, bees collect the nectar of the South Sea myrtle (Manuka) native to New Zealand. Both the ingredients of the plant itself and the special processing of the nectar by the bees lead to a very rich honey with medicinal effects.

Which type of honey to buy?

In order to make your decision when buying honey easier, you should first think about the sustainability of the honey.

Better regional and organic

When it comes to honey, the motto is: regional instead of global. With the purchase of local honey you support local beekeepers from the region and contribute to the preservation of biodiversity. Thanks to short transport routes, regional honey also has a better CO2 balance than honey imported from far away.

For example, the label “Real German Honey” indicates local honey. This seal may only be used by members of the German Beekeepers’ Association who work to the highest quality standards.

Types of honey produced in Germany are:

rapeseed honey
robinia honey
Summer Blossom Honey
chestnut honey
forest honey

With the purchase of organic honey, you also ensure that beekeeping and production are carried out according to organic guidelines. In the case of honey from organic production, the beehives must be placed in such a way that the animals can find plenty of organic wild plants as a food source within a radius of at least three kilometers.

The hives themselves must also be built from natural raw materials and contain no harmful substances. The use of chemical medicines against bee diseases is prohibited with organic honey. Incidentally, the same guidelines usually apply to organic honey in this country as to “real honey”.

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Food

Making Honey Liquid Again: This is How You Get Rid of Hard Crystals

Re-liquefying honey is easy and saves food waste – because you don’t have to throw away crystallized honey. Here you can find out how.

Honey is a popular sweetener for drinks and food. Handling is easiest when it is liquid. However, all natural honeys crystallize over time and become hard. The honey can then no longer be dosed and used so easily.

But you don’t have to give up crystallized honey immediately: you can avoid food waste by re-liquefying honey that has become hard. This is easy to do with a hot water bath. After that, you can continue to use it as before.

Things to know about crystallized honey

Fresh honey is always liquid. Chemically, honey is a solution of water and sugar and contains important enzymes and nutrients.

However, some types of sugar are not entirely soluble in water. When a certain concentration of sugar content is reached, crystals form. The more crystals that form, the harder the honey becomes.

Glucose forms crystals particularly quickly. Honey types with a high glucose content therefore harden more quickly, including rapeseed honey, for example. Honey types with a higher fructose content, on the other hand, form crystals less quickly. Honeys containing fructose include forest honey or chestnut honey. But no matter what kind it is: It is not difficult to make crystallized honey liquid again.

Crystalized honey is not harmful

Even types of honey with a low glucose content crystallize after a while. But that’s not bad. On the contrary: if your honey crystallizes, this is a sign of real quality and a natural origin.

Although crystallized honey is not harmful, the crystals can become uncomfortable when consumed. It is therefore best to store the honey at room temperature. Glucose forms crystals more quickly in the refrigerator and honey solidifies sooner.

Also, stir the honey regularly. Stirring will break up the sugar crystals and keep the honey liquid longer. Should crystals nevertheless form, a simple water bath is sufficient to make the honey liquid again.

Making honey liquid again: Here’s how

Crystallized honey usually becomes softer again just by stirring it extensively. You can use a water bath to make solid honey completely liquid again.

Here’s how you do it:

Heat some water in a small saucepan. This should not exceed a temperature of 40 degrees Celsius, otherwise the enzymes and nutrients contained in the honey will break down.
Place the honey jar in the warm water bath.
Leave the jar in the water bath until the honey has become liquid again. Stir constantly to speed up the process.
Important: Since the nutrients in honey are sensitive to heat, the honey should not be exposed to high heat for too long. Therefore, try to avoid crystallization by stirring constantly.

When buying honey, always make sure that it comes from fair and bee-friendly production. This helps the bees and protects the environment. Therefore, buy honey from local beekeepers and if possible in organic quality.

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Food

Make Dandelion Honey Yourself: This is What Makes the Syrup so Special

The special thing about dandelion honey is that it is actually not real honey. Instead, it’s a mixture of sugar and dandelion flavor in syrup form. We reveal how you make the vegan “honey” yourself.

General information about dandelion honey

In contrast to bee honey, dandelion honey does not contain any animal components and is therefore vegan. However, it tastes similar to real honey and has a similar consistency – hence the name.

Collecting dandelion flowers requires some effort. But it’s worth it. When collecting, make sure that:

  • you collect the dandelions in places with little or preferably no traffic.
  • you take the young, juicy blossoms.
  • you don’t remove the whole plant. Unless you want to remove the dandelions from your vegetable beds.

The flowering period of the dandelion is in April and May.

Dandelion honey recipe

First, you need enough dandelion flowers – depending on how much “honey” you want to make. For starters, 200 grams should be a good guideline.

You also need:

  • 1 liter of water
  • 1 kg of sugar
  • 1 half organic lemon

Proceed as follows:

Put the flowers in a pot and pour the water over them.
Cover the pot with a lid and let the mixture steep for about two hours.
Bring the mixture to a boil and then let it cool down again.
Let the water and dandelion blossoms sit overnight and drain the blossoms with a colander.
Add the sugar and some grated zest of the lemon.
Bring the mixture to a simmer.
To test whether the mixture has the right consistency, you can put a small amount on a plate and let it cool. If the consistency is similar to that of “normal” honey, then the dandelion honey has simmered long enough.
If it is not firm enough, let the mixture simmer a little more and test the consistency at regular intervals.

Store dandelion honey properly

There are a few things to note:

  • Use sterilized jars to bottle the “honey.”
  • Be careful not to pour the dandelion honey into jars that are wet or too cold. Otherwise, the spread will crystallize. Therefore, use well-dried glasses.
  • Protect the “honey” from too much light and heat as well as cold. Store it in the closet or pantry. It can be kept there for about a year.
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Ethiopia

How is tej (Ethiopian honey wine) made?

Introduction to Tej

Tej is a traditional Ethiopian alcoholic beverage made from honey, water, and a variety of herbs and spices. It is a sweet and tangy wine that has been enjoyed in Ethiopia for centuries. In Ethiopian culture, Tej is considered a symbol of hospitality and is often served during special occasions and celebrations.

Tej is a naturally fermented beverage, meaning that it contains no additional alcohol or preservatives. It is a popular alternative to beer and other alcoholic drinks in Ethiopia, and it is widely available at restaurants and bars throughout the country.

The Ingredients of Tej

The primary ingredient in Tej is honey, which is sourced from local beekeepers in Ethiopia. The honey is typically a mixture of different flower nectars, giving it a unique flavor and aroma. In addition to honey, Tej also includes water, hops, and a variety of herbs and spices, such as gesho and rue.

Preparing the Honey

To prepare the honey, it is first heated to a high temperature to remove any impurities and to make it easier to mix with water. Once the honey has been heated and thinned out, it is mixed with water and placed in a large fermentation vessel.

Fermenting the Honey

The fermentation process for Tej can take anywhere from a few days to several months, depending on the desired flavor and alcohol content. During fermentation, the yeast naturally present in the honey and the added hops and spices convert the sugars into alcohol, creating a fizzy and tangy beverage.

Adding Extracts and Spices

Once the honey has fermented, various extracts and spices are added to give the Tej its unique flavor and aroma. The most common spice used in Tej is gesho, which is a plant native to Ethiopia that gives the wine a slightly bitter taste.

Aging the Tej

After the spices have been added, the Tej is aged for a period of time to allow the flavors to blend and mature. The aging process can take anywhere from a few weeks to several months, depending on the desired taste and aroma.

Bottling the Tej

Once the Tej has aged, it is bottled and sealed to preserve its flavor and carbonation. The bottles are typically stored in a cool and dark place until they are ready to be served.

Enjoying Tej with Meals

In Ethiopian culture, Tej is often served with meals as a refreshing and flavorful beverage. It pairs well with traditional Ethiopian dishes such as injera, a sourdough flatbread, and wot, a spicy stew made with meat or vegetables. Tej is also often enjoyed as an aperitif or as a dessert wine.

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