We all love lavender honey!

Lavender honey

Provence in a pot

Lavender honey is a typical Provencal product. It is widely found in the Alpes-de-Haute-Provence and Vaucluse areas, both hubs of lavender growing. Lavender honey has a characteristic pale colour and whitens when it crystallizes. Its taste is very particular too: delicate, long in the mouth and fruity. Not surprisingly, bees make lavender honey from lavender flowers. Beekeepers extract it from their hives between late June and early August. The honey is then filtered, decanted into a vat and packaged. Lavender honey has its own red label, awarded for its quality. Good to know: lavender honey was collected in the wild by our ancestors and its production was only mastered in the 19th century, with the domestication of bees.

Lavender honey: from the hive to the plate

If you want to learn more about how lavender honey is made and get your hands on some great products, simply push open the door to the region’s producers! At Apior, on Valensole plateau, lavender honey is magicked into a variety of mouth-watering  delicacies including nougat, crunches, gingerbread, candies and lollipops… Pop along for a tour of the workshop! In the village of Saint-Didier, at the foot of Mont-Ventoux, the Silvain family – currently the 6th generation of beekeepers – offers a range of nougats made with honey from their hives, plus a fascinating insight into the secrets of their delicious products, savoured in the tea room. If you’re visiting the Hautes-Alpes area, don’t miss a visit to Apiland in Rousset: a beekeeping museum home to 250 hives. Their lavender honey comes directly from Valensole plateau! You can also savour lavender honey at the tables of Provence’s finest chefs: at La Bonne Etape in Château-Arnoux-Saint-Auban, Michelin-starred chef Jany Gleize regales guests with his irresistible lavender ice cream. Psst: you’ll find his recipe here!