Raw rosemary honey
A very pale honey, harvested in late March.
Our rosemary honey (mel de romaní) is the pale honey our bees make from the flowers of rosemary (Rosmarinus officinalis). We harvest it in late March. It is one of the palest honeys we make, with a fresh, gentle aroma, and it soon crystallises, turning white and creamy and easy to spread.
Fact sheet
- Plant
- Rosemary (Rosmarinus officinalis, also Salvia rosmarinus)
- Origin
- Hives moved with the bloom
- Harvest
- Late March
- Colour
- Very pale; white once crystallised
- Crystallisation
- Fast, within days or a few weeks; white and creamy
- Intensity
- 1/5
- Analysis
- Periodic control analysis
- Food registration no.
- RSI 23.04338/CAT
- Babies
- Not suitable for babies under 12 months.
Harvested in March
In late March, as spring begins.
Crystallises white
Within days or a few weeks it turns white and creamy.
Never above 40 °C
Extracted without heating and unpasteurised.
What rosemary honey is like
- Colour: Very pale when runny; white once crystallised.
- Aroma: Fresh and gentle.
- Taste: Sweet and delicate. Creamy and easy to spread once crystallised.
- Pairing: Fresh curd cheese, yoghurt, soft cheeses, herbal teas and fruit.
Flavour intensity
Where it comes from
Rosemary (Rosmarinus officinalis, which botanists now also call Salvia rosmarinus) is a Mediterranean shrub with narrow, aromatic leaves. It flowers mainly from late winter into spring, with small pale blue flowers.
At the end of winter we move our hives to wherever the rosemary is in flower, and we harvest in late March. It is one of the first harvests of the year and one of the palest honeys we make, a world away from the dark colour of honeys such as heather or chestnut.
The dominant flower gives it its name, and our control analyses confirm that the harvest is rosemary. What sets it apart is the way it crystallises: it is one of the fastest, within days or a few weeks, and it turns white and creamy, so it spreads like a cream.
Who makes it
We are Glòria Simón and Jordi Entreserra, beekeepers since 1987. Jordi looks after the hives and Glòria jars the honey by hand at our workshop in Casavells. Read our story →
How to use it
It is a gentle honey that sweetens without masking whatever it goes with.
- With fresh cheese: as in the Catalan dessert of honey and fresh curd cheese, with a few walnuts.
- At breakfast: with yoghurt or, once crystallised, on toast.
- With cheese: over a fresh or young cheese.
- With fruit: over a fruit salad or strawberries.
- In herbal teas: stir it in once the water is no longer boiling.
Crystallisation and storage
Rosemary honey is one of the fastest to crystallise: within days or a few weeks it turns white and creamy. Once loosened in a bain-marie, it turns pale and clear again.
All raw honey crystallises sooner or later: it is mostly fructose and glucose with very little water, and glucose tends to form crystals. It is a natural change and does not mean the honey has gone off.
If you prefer it runny, stand the jar in a bain-marie of warm water, never above 40 °C, and stir it now and then until it loosens.
Keep it somewhere cool and dry, with the lid tightly closed and away from direct light. It does not need to go in the fridge.
Frequently asked questions
Is mel de romaní the same as rosemary honey?
Yes. Romaní is the Catalan word for rosemary (Rosmarinus officinalis), and mel de romaní is what rosemary honey is called in Catalonia. It is the same honey: the one bees make from the flowers of this plant, which we harvest in late March.
Why is rosemary honey so pale, and why does it crystallise white?
The colour of honey depends mostly on the flower, and rosemary nectar gives one of the palest honeys we harvest. It crystallises quickly, within days or a few weeks, and the glucose forms very fine crystals that stop light passing through: that is why it turns white and opaque, with a creamy texture. Nothing has been added and it has not gone off.
What are the properties of rosemary honey?
It is a very pale honey with a fresh, gentle aroma and a sweet, delicate taste. It comes from the flowers of rosemary (Rosmarinus officinalis) and we harvest it in late March. It soon crystallises, white and creamy. It is raw: we extract it without heating and never warm it above 40 °C.
How do you eat rosemary honey?
With fresh curd cheese and walnuts, with yoghurt, on toast or over a fresh cheese. In herbal teas, add it once the water is no longer boiling. Because it is gentle, it sweetens without masking other flavours. You can also eat it on its own, by the spoonful.
How should rosemary honey be stored, and how long does it keep?
Somewhere cool and dry, with the lid tightly closed and away from light. It does not need the fridge. Raw honey keeps for a long time as long as no water or bits of other food get into it; the jar shows a best-before date. It will crystallise soon: that is normal.
Is there anyone who should not eat rosemary honey?
Honey must not be given to babies under 12 months. It is not suitable either if you are allergic to pollen or to other bee products. It is a sugary food: if you need to watch your sugar, count it like any other sugar. It is no substitute for your doctor's advice.
Available in 250 g, 500 g and 1 kg, from €4.50. View product page →