Description
About Scottish Highland Spring Honey
Rapeseed is one of the first major nectar sources of the year, and together with hawthorn, sycamore and dandelion it gives this honey its delicate flavour. Rapeseed honey naturally crystallises quickly, sometimes within a week of extraction, and we use that natural tendency to create the smooth, soft-set texture this honey is known for. Cold churning encourages microscopic crystals to form, and those tiny crystals give it its velvety, fudgy texture without the need for high temperatures.
It holds its shape well on a knife. It is also the base honey for our infused honeys, with the exception of Rose, which is made with acacia honey.
Quick facts
- Origin: Lammermuir Hills, East Lothian, Scotland.
- Floral source: Rapeseed, hawthorn, sycamore and dandelion.
- Harvest: April to June.
- Colour: Pale golden to creamy beige.
- Texture: Smooth, creamy and non-drip.
- Flavour: Mild and sweet, with a fudgy finish.
- Processing: Cold churned. Raw Scottish honey, never heated.
- Sizes: 120g, 400g, 1kg.
Pairings
Spread thick on toast or warm crumpets, where the non-drip set shows. Stirred through porridge. Used in baking. With a mild or hard cheese.
Storage
Store at room temperature. Do not refrigerate. Gentle warming makes it runnier, and it returns to its soft set as it cools. Not suitable for infants under 12 months.
Why you’ll love it
- Easy to spread. Naturally smooth and non-drip, it is the honey for anyone who prefers a spread with no dripping.
- Smooth without heat. The creamy texture comes from a cold churning method, not from high temperatures.
- A spring honey. Gathered between April and June from early-season flowers across East Lothian.
Louise –
I have purchased this honey today at the Royal Highland Show and it’s delicious, my daughter who usually doesn’t like honey loves it!
Miod.Co –
Hiya Louise!
Thank you very much for your review.
Enjoy the honey!
Miod.Co Team