Comment on That gourmet luxury blend...

• barsoap@lemm.ee ⁨9⁩ ⁨months⁩ ago

  There are some interesting varieties.

  That doesn’t even cover a fraction of what’s available. You pretty much need to take the number of beekepers and multiply it with the amount of time they say “it makes sense right now to put the hives a bit further apart, have them harvest different things”, multiplied by a heavy seasonal factor. Long story short if it grows in Germany then you can find it in a jar.

  That really, really firm and white rapeseed honey that I know from my childhood has actually gotten quire rare, farmers just aren’t growing as much of it any more so it’s rare that you get a jar that is almost pure rapeseed, even if it is (rightly) labelled “rapeseed” because the bees were sitting squat in the middle of rapeseed fields. Things change all the time, the labels are fuzzy and approximate, you never really know what you’re getting, and that’s exactly what’s great about it.

  Oh, and side note: No, putting honey in coffee is not a no-go. It depends on the honey, some work, some don’t, some only work with some coffees, some with others. Raw cane sugar is always a safe bet, never has a touch of caramel hurt coffee.

  source

  • IceFoxX@lemm.ee ⁨9⁩ ⁨months⁩ ago

    I was only referring to the range on offer. I am aware that this is only a fraction.

    You have left out one crucial factor that beekeepers have to reckon with at all times. Bee mortality, which is also a major problem.

    source