Honeybee_ Lessons from an Accidental Beekeeper - C. Marina Marchese [87]
72. VIPERS BUGLOSS
PLANT CHARACTERISTICS: A tall perennial wildflower that covers the hills of New
ZEALAND’S Central South Island in a sea of brilliant blue. It has rough, hairy leaves, and the seed, resembling a viper’s head, was once mistakenly used as a treatment for snakebites, thus giving the plant its name.
BLOOMS: December to March (New Zealand summer).
BOTANICAL NAME: Echium vulgare
COMMON NAMES: Borage, blue borage (not to be confused with the herb borage), blue weed, mel de soagem.
PROVENANCE: Marlborough and Otago provinces in New Zealand’s South Island and Alentejo in the southeastern region of Portugal.
TERRIOR: Well-drained chalky or limestone soils in mountain valleys with hot, dry summers.
HONEY COLOR: White with a buttery brown tint.
TASTING NOTES: Delicate flowery bouquet. Hints of vanilla and bee pollen. Often very dry with a chewy or tacky texture. Slow to crystallize.
PAIRINGS: Drizzle over amarelo de beira baixa cheese, or mix with cocoa or coffee drinks. Served cold it is a favorite chewy snack for children.
ULMO
73. WENCHI
PLANT CHARACTERISTICS: A tree with light orange and pinkish red flowers. In order for Wenchi honey to be harvested, bees are kept in traditional hives consisting of large cylinders made of woven bamboo and banana leaves. The hives are closed at one end by pieces of wood. The other end, where the bees enter, is closed with straw. The local bees are very aggressive, and beekeepers collect the honey during the night, using a lot of smoke to drive the bees away. This harvesting technique gives the honey a smoky flavor.
BLOOMS: At the end of the rainy season between November and January.
BOTANICAL NAME: Hagenia abyssinica
COMMON NAMES: African redwood, brayera, cusso, hagenia, kousso. Locally called kosso.
PROVENANCE: Native to ethiopia.
TERRIOR: High-elevation, rocky, volcanic soil. Arid, hot climate.
HONEY COLOR: Yellow-amber with a reddish tinge.
TASTING NOTES: Intense flavor with a floral fragrance and notes of lightly roasted caramel and balsamic. Creamy on the palate, it has medium acidity.
PAIRINGS: Drizzle over sesame-seed bread and spiced breads. Used to make red-pepper spice paste that is an ingredient in lentil dishes. Used in marinades for chicken and slow-simmered meats. Used to make mead or honey wine.
74. WILELAIKI (pronounced Willie-LIE-key)
PLANT CHARACTERISTICS: Sweet-smelling, white, aromatic flowers followed by tiny red berries that glow against the dark green foliage.
BLOOMS: August to November.
BOTANICAL NAME: Schinus terebinthifolius
COMMON NAME: Mexican pepper, Florida holly, Christmas berry (in the United States), Christmas bush, pepper tree, brazilian pepper, poivrier sauvage.
PROVENANCE: Hawaii.
TERRIOR: Tropical conditions. Cliffs, sandy soil, full sun.
HONEY COLOR: Light to medium amber, with a greenish tint.
TASTING NOTES: Smooth texture. Exotic and spicy with floral, smoky, peppery flavors. Hints of marzipan and chocolate.
PAIRINGS: A bakers-grade honey, used mostly in prepared foods. A good sweetener for coffee and chai tea. Drizzle over steamed carrots and almond cake or add to marinades.
75. ZAMBEZI (pronounced zăbē’zē)
PLANT CHARACTERISTICS: A leguminous forest tree. It sheds its leaves to conserve water during the overbearing hot season. Its red blossoms are a sign that the rainy season is beginning. This honey is certified organic, kosher, and fair traded.
BOTANICAL NAME: Brachystegia longifolia
COMMON NAMES: Miombo. Called mutundu in the local Swahili language.
PROVENANCE: Miombo forests of Zambia called Ikelen’ge Pedicle, considered one of the world’s last ecologically diverse regions with virgin forest.
TERRIOR: Tropical to subtropical woodlands and savannas. Humid climate with long dry seasons. Poor soils.
HONEY COLOR: Dark amber, chocolate.
TASTING NOTES: Rich, smoky, spicy, and woodsy flavor with notes of toasted caramel and tobacco and the tang of red currants.
PAIRINGS: Used