Description
Once a year, in May, Lithuanian meadows go yellow and the bees have a few short weeks to make this. That's the whole season. Miss it and you wait another year.
The colour is light golden, the texture soft and slightly creamy, and the smell is fresh and faintly grassy in a way that's hard to pin down but immediately recognisable. The taste is mildly sweet with a quiet bitterness at the end that catches you off guard the first time. Most people don't expect that from dandelion. It's what makes it interesting.
It crystallises fast, often going firm and almost buttery within weeks of harvest. That's not a problem. That's the proof. Honey that stays liquid for months has been heated. Ours hasn't.
Straight from open Lithuanian meadows to the jar. Nothing added, nothing removed, nothing heated. Raw the way it's supposed to be.