Vilgain Honeydew honey - thick honey with a distinctive taste

Honey from coniferous forests from a Czech beekeeper located in the pure nature of the Brdy Protected Landscape Area. Honeydew is not produced directly in the plant but is secreted on leaves and needles under the action of same‑winged insects. The bees then harvest it and mix it with their own nectar and store it in the honeycombs in the hives. As the water content of the honey evaporates, it becomes denser and more concentrated, resulting in the final product we know as honeydew honey. It is used in the same way as traditional honey in drinks and is great for baking and cooking.

It is darker in colour and thicker in consistency than regular flower honey. It has a more robust woody and fruity flavour. Nutritionally, it has a higher mineral and antioxidant content.

A great alternative to refined sugar

It contains, for example, phenolic acids and flavonoids (1) (2). When consumed regularly, these substances can support the body's normal antioxidant capacity and thus reduce the risk of oxidative cell damage. This means that it effectively protects our bodies from excessive free radicals, which are linked to the development of some chronic diseases (3). Despite this, honey is still a source of simple sugars, so we recommend sweetening with moderation. It also has a much more interesting flavour profile compared to beet sugar and by buying it you will be supporting bee farming, which is very important for nature.

Vilgain Honeydew honey in points:

• Honey from a Czech beekeeper from the Brdy Protected Landscape Area
• 100% pure, unrefined and raw
• dark brown colour and distinctive taste
• rich in antioxidants
• a great alternative to conventional refined sugar

1. Bahrami M, Ataie‑Jafari A, Hosseini S, Foruzanfar MH, Rahmani M, Pajouhi M. Effects of natural honey consumption in diabetic patients: an 8‑week randomized clinical trial. Int J Food Sci Nutr. 2009 Nov;60(7):618‑26. doi: 10,3109/09637480801990389. PMID: 19817641.

2. Dżugan M, Tomczyk M, Sowa P, Grabek‑Lejko D. Antioxidant Activity as Biomarker of Honey Variety. Molecules. 2018;23(8):2069. Published 2018 Aug 18. doi:10,3390/molecules23082069

3. Pham‑Huy LA, He H, Pham‑Huy C. Free radicals, antioxidants in disease and health. Int J Biomed Sci. 2008 Jun;4(2):89‑96. PMID: 23675073; PMCID: PMC3614697.