When all these nectars combine to create a full-bodied, hearty honey, it is best described as Wildflower. Wildflower Honey has deep, rich flavor and is typically not as sweet as a Clover Honey. Many enjoy this heartiness and prefer to use Wildflower Honey in their cooking and baking.
Produced in Palermo, Messina, Agrigento and on the island of Ustica in the months from April to August.
Color: very varied and depends on the botanical species foraged, ranging from straw yellow to dark brown.
Crystallization: this too is decidedly varied.
Odor: varied, it can be delicate up to a more intense odor.
Taste: generally delicate without a defined aftertaste.
Uses: it is used in flu states, good for sweetening decocted herbal teas, also used for desserts.