Aglio Vestito meets “Lancashire Honey”

raw honey lancashire


Memories and Smells

Memories can often be triggered by smell. It doesn’t need to have a particular meaning: sometimes it’s simply something that was there while something meaningful or even meaningless was happening to us. It’s a powerful connection that gets unconsciously stored in one of the many rooms in our soul and there forgotten for years, until something as thin as air tickles our nose and drags us back through time and space where everything, every single detail, is still there, clear and neat, untouched and still alive.

That’s what happened to me last week, when I opened a jar of Andy Donnelly‘s raw honey and its round smell of wood and wax – and I don’t know what else – kicked my brain and I found myself with my 5 years old friends, all crouched on the basement floor in front of the big and noisy honey extractor their father – Mr F. – was operating. All eyes staring at the tap at the bottom of it, from where in seconds, that amber sticky fluid would have come out.
All frames had to be opened first with a long blade knife, removing the wax layer that sealed the cells the bees have filled with honey. Does anybody know how much those little creatures have to work to make enough honey to cover a slice of bread? I don’t!
Anyway, when the knife reached the far end edge, it was covered in sticky honey and wax bits: a loot for us children! It was better than chewing-gum: it didn’t matter it was no good for blowing bubbles, when the sweet and the taste died off, you could have lots of fun comparing your teeth prints!

I am such a lucky guy: I have so many good smelling memories!

Andy Donnelly: Head Beekeeper and Raw Honey Seller

Andy Donnelly owns “Lancashire Honey” and sells raw untreated honey ( Raw means unpasteurized, it isn’t put through the process of pasteurisation it goes directly from the beehive to your jar.

I found Andy’s website by pure chance: I stink at googling, I couldn’t find Google in Google! But that day I got lucky, all they keywords magically worked well for me: raw-honey-local-lancashire. And there he was!
Obviously, he sells online, but since the word “local” literally meant 15 minutes away driving, I wanted to meet him in person. And now I’ll be happy to keep a link to his website on mine, for the advantage of all my readers.

I do like honey, but for me it is mostly essential for baking: it feeds my sourdough and my yeast, so my bread loaves rise better and brown nicely. Most importantly, it keeps all the good bacteria alive, so my bread is easily digestible and doesn’t give me the acid stomach like the ones already sliced in bags…

Raw Honey is alive

Almost all supermarket honeys have gone through a pasteurization process: honey is heated up to 77º-78ºC for 5 to 7 minutes right before filling the jars. This is done not only to prevent the possibility of fermentation, which would shorten the product’s shelf-life, but also to prevent our disappointment: who wouldn’t be disappointed spreading crystalized honey on a lovely slice of toast?!
Only three kinds of honey never crystalize: acacia honey, chestnut honey and honeydew honey (this last one is actually aphids’ secretion). All other kinds of honey, if not pasteurized, do crystalize in time, especially if stored in chill places.
Now, I am not going to copy and paste lines from other authoritative websites to tell you how good raw honey is for our health: I will put the links at the bottom of this paragraph.
Just let me sum up quickly what I vaguely knew and someone else described much better than me:

— raw honey promotes healthy enzyme activity
— it doesn’t ferment in stomach
— it can help in cases of indigestion
— it has antibacterial and anti-fungal properties
— it helps with allergies
— it strengthens the immune system
— it slows the aging process…

From my direct experience I can witness this: my sister had severe food intolerance and allergy problems when she was a child, mostly lactose intolerance we suspect now. She had this huge and tense stomach and she was in such pain that she could go on crying for hours. She recovered during one summer – she must have been 4 – eating jars and jars of my neighbor’s raw honey, sometimes simply in spoonfuls.
Why is raw honey so powerful? Because, unlike many of the ones on supermarket shelves, it is alive.

For further reading see: “”

One only important precaution

Since raw honey may contain toxins that can cause infant botulism, children under the age of one must not consume it: their immature intestinal tract wouldn’t be able to stop the growth of Clostridium Botulinum.

For further reading see: “”

, , , , , , , , ,

No comments yet.

Hi Reader, thanks for sharing your thoughts with us!

%d bloggers like this: