So here I am a month later with the final of the three food items that the hub got me for my birthday. Sure it isn’t as fun to eat as the miracle berry, but considering that there are five types of honey on the food list it is time that I found a way to cross off the third one.
Like manuka honey, the origins of beech honeydew lays in New Zealand. The idea with this is that the honey is produced by bees who only feed on the sweet liquid produced by beech trees (which is also known as honeydew). The result is a type of honey that is thick, dark and weirdly smoky.
This beech honeydew is a definite step up from the manuka and heather honeys that I’ve had before. Things haven’t changed in the last few years in that I’m not the sort of person that is able to eat honey straight from the jar, but this beech honeydew was actually nice with some butter (well, olive spread but you get the idea) because it helped to tone down the smokiness.
I’m never going to be a big fan of honey on it’s own or as a topping on bread. It’s the same way with chocolate spread; I guess that the only breakfast spreads for me are jam, peanut butter and Marmite.