Honey

Miel

What it is

Jars of honey found in pharaohs’ tombs were still edible after three thousand years — it is the only food that never spoils. A single pound represents the nectar of about two million flowers; every spoonful is a map of a landscape in bloom.

In the kitchen

Crystallised honey isn’t spoiled — warm the jar gently in water and it clears. Match its strength to the dish: acacia whispers, chestnut argues.

Goes with

Blue cheese Walnut Yogurt Fig Lemon Ginger Goat cheese Rosemary

Same species

Bee pollen Honeycomb

Also used with

Bergeron apricot Black locust flower Acacia honey Acorn Almond oil Amaranth

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