A honey that naturally never crystallizes
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A honey that naturally never crystallizes
Salvia Mellifera, commonly known as Black (Button) Sage, is native to sections of California. The teeny, tiny flower is covered in fine, glandular hairs, which makes this sage highly aromatic, and an inviting place for bees to collect nectar and make a wonderful honey.
 The sage shrub is typically 3 to 4 feet tall, although it can grow as high as 6 feet. The flowers are small - a cluster can be the size of your palm – and they are very appealing to bees, which will swarm the plants when flowering. Unfortunately for us (and the bees), the plant only flowers in sufficient numbers to produce a mono-floral honey 4 out of every 10 years. Studies show that black sage is very susceptible to many elements, and is in need of a perfect combination of rain, sun and clean air in order to flower. It’s known as a biological monitor of air pollution for areas of Southern California, as it is easily damaged from too much sulfur dioxide and other pollutants.
Skilled at regeneration though, black sage resists drought by letting its leaves curl, instead of dropping them, and with its natural ability to grow quickly, this plant is a true survivor. Fifteen inches of rainfall or a combination of rain and fog makes black sage a good coastal plant along the foothills of the Sierras. It’s an important plant for butterflies and hummingbirds, as well as for those of us who love this rare honey.
Salvia Mellifera nectar contains a number of different sugars, including glucose, fructose and sucrose. In fact, it’s exceptionally high in these sugars and contains less water than most other nectars. So, unlike many other natural honeys, (meaning honey that has not been pasteurized or heated above 105ºf) Black Sage honey does not crystallize over time.
Gathered at the foothills of the California coastal mountain range, Black Sage honey has a medium amber color in the jar, but on the spoon it is a light amber color that looks so natural – the color of purity. With wonderful notes of flowers, the flavor floats and flows freely across your tongue and through your mouth. You will never tire of the taste of freshness that fills your senses. If you like honey that flows and never crystallizes, then this is the honey for you.
Beyond tea, it is perfect with cheese or drizzled across a salad or a grilled peach. Don’t miss out on having this once-in-every-4-out-of-10-years honey for your tummy – and you can store it for a lifetime ... if you can resist its wonder!
Some things to try it on or in ....
- honey in your coffee
- honey in your cookies
- honey on your cheese
- honey in your oatmeal
- honey with your tomatoes
- honey in your salad
or (from Albert) imagine Rogue River Blue Cheese, set on a toasted baguette with a slice of nectarine and a drizzle of Black Button Sage Honey.....amazing!
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“00” Double Zero Flour
Farina Di Grano Tenero “00” from Italy
This is Mulino Marino's wheat flour, made from locally grown soft wheat and ground to "00" fineness - that's finer than "0." It is recommended for homemade pasta with eggs, cakes, and homemade bread. It is the preferred wheat flour for making pizza in Italy.
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Red Wine "Trio" Vinegar
The 500-year-old Orleans method relies on quality wine, oak barrels, time, and an artisan's judgment. Specialized bacteria (acetabactors,) are introduced into the wine with oxygen creating the perfect environment for the conversion of alcohol to acid. Of course the process is driven by Mother Nature, and it can take anywhere from three to six months. Chefs pick this favored vinegar.
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Pistachio Stuffed Pluots
It’s almost pluot season again. This is a great way to enjoy those sweet, juicy stone fruits, and get some good, healthy pistachio oil at the same time.
Chocolate Cinnamon Rice Pudding Recipe
This is a nice twist on a classic rice pudding recipe. For those wholegrain lovers out there, you can also make it with Massa Organics Brown Rice – just add a little more liquid.
Grilled Mustard Chicken with Fresh Corn Polenta
(From the August, 2010 issue of Bon Appetit Magazine)
This is the perfect season for grilling... and corn. We have been eating the first corn on the cob of the season the last few days – and it is so sweet and so tender. Reminds me of my childhood...
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