Thyme Pine

Description

Thyme and pine honey has a dark amber color, a wonderful aroma, a pronounced taste of the characteristic plants of thyme and pine. Because the beehives were located in an area with thyme and pine, the honey collected by the bees comes from thyme and pine. Thyme is a shrub 5-20cm high, depending on its species. In Greece there are many species of the genus Thymus. Its flowering lasts about 30-40 days, depending on the configuration of the soil and weather conditions. It blooms during the summer months, especially during July and August. The honey secretions of pine come from the insect of the Greek Marhalina. They begin in mid-August and last until next spring. However, the periods from August to October are the ones that are used for the production of honey.

Properties:
Honey in general is a food of high nutritional value and can be included as part of a healthy and balanced diet. It has strong antioxidant activity due to its content of phenolic acids and flavonoids. As well as antimicrobial action, since it accelerates wound healing. Honey generally contributes to the proper functioning of the body, such as in the respiratory system, immune, cardiology, digestive, urology, skin diseases, etc.
All types of honey crystallize, some more and others less, while some may never because of their composition. Blossom honeys (honeys derived from flowers, blossoms, light-colored) crystallize more quickly, due to their natural glucose content, while honey species derived from honeydew secretions (honeydew found in coniferous trees) more slowly or never. It crystallizes a little more slowly, due to its pine content.
At this point we need to point out that all types of honey are beneficial for the human body, as long as the honey is produced by the bee, this miraculous insect. The type of honey we choose has to do with what flavor we like, such as some trace elements that it may contain more percent than another variety.

Ingredients:
It contains more than 180 valuable elements, such as carbohydrates – sugars, vitamins, proteins, amino acids, enzymes, minerals – trace elements and organic acids.
Carbohydrates-sugars are the solid components of honey at a rate of 95-98%. About 20 types of sugars have been found in honey, such as fructose, glucose, sucrose, lactose, maltose, isomaltose, trehalose, arabinose, turanose, erlose, sucrose, raffinose, etc. The main ones are fructose and glucose with a percentage of 60-70%.
Vitamins that have been found in honey are: B1 (thiam), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyrixodine), C (ascorbic acid), biotin, folic acid, A (provitamin or carotene), D, E, B12, K, etc.
Enzymes such as amylase, invertase, lipase, lactase, diastase, catalase, phosphatase, etc.
Proteins and amino acids, such as proline (the main amino acid of honey), lysine, histidine, arginine, tyrosine, leucine, glutamic acid, phenylanine, tryptophan, etc.
Minerals-trace elements, such as potassium, calcium, magnesium, phosphorus, iron, copper, zinc, selenium, sodium (in small content), potassium, chlorine, manganese, sulfur, silicon, etc.

Preservation and storage: Store in a cool and dry place.