Raw Monofloral Sage Honey

Full-bodied. Velvety-smooth. And glowing with the deep-red colour of an August sunset. Sage honey is a rare delicacy, packed with aromatic and herby flavours that make it perfect for pairing and cooking. Across the Mediterranean’s dry and rocky regions, hardy Salvia plants are grown for herbs and honey. Standing tall, their deep-purple flowers sway gently as bees loop from one to another.

Salvia is from the Latin meaning ‘to heal’, so it’s no surprise Sage honey is packed with benefits. Containing vitamins A, B6, K and E, as well as minerals and antioxidants, it’s thought to help regulate hormonal activity and stimulate the endocrine and cardio-vascular systems.

Sage honey naturally crystallises after around six months, forming soft, runny crystals and developing a mouth-watering peppery taste.

Stir into recipes as a sugar substitute. Or scoop up with thick slices of sourdough, butter and salty cheese. Sage honey also pairs well with Pinot Noir and Merlot.

The delicate aroma and creamy texture pairs well with soft cheese, papaya and figs. Or a glass of Pinot Grigio or Chardonnay wine.