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Rosemary (Rosmarinus officinalis) grows spontaneously throughout the Mediterranean coast, especially in the low scrublands and garrigue, on calcareous soils.
In Italy, the production of single-flower honey takes place in Sardinia, Puglia, Elba Island, and Egadi Islands, using bees kept “grazing” in exclusive areas with spontaneous vegetation; the hives are placed there during flowering, between February and March – when there is no competition between the pollen produced by other Mediterranean scrub species.

Rosemary honey crystallizes a few months after the harvest, often fine-grained, with a colour ranging from straw yellow when liquid to ivory-white when crystallized; the fragrance and the aroma are of weak-medium intensity, finely scented, with slight hints of flower and citrus fruit, as well as a salty aftertaste.

Like other rosemary-based preparations, it boosts bile secretion, has antiseptic and balsamic properties, and it is useful for treating respiratory system and liver diseases.

This post is also available in: Italiano (Italian)