Since November 2005, Provence honey has had a red label approval together with a Protected Geographical Indication (PGI).
The number of beekeepers is estimated to be 4,500, 700 or whom have between 70 and 150 hives. Production in the region is 2,000 tonnes a year or 8% of the national total.
Honey provides antioxidants and has the advantage of being lower in calories than sugar with the same glycaemic rating.
It is also an excellent cardiac stimulant and some of its constituents help to increase the body’s natural defences.
Lastly, Its antiseptic properties help to bring down slight temperatures and soothe sore throats.
Thyme, rosemary, chestnut, or any flower, there is no doubt that lavender honey, Provençal par excellence, is the most appreciated by connoisseurs.
In Provence, summer is the preferred season for the production of lavender honey in the area of Banon and on the Valensole plateau.
Known as the nectar of the Gods, honey comes in many forms: eaten as it is, in sweets, used to flavour dishes and confectionery (nougat, ginger bread….).