Chestnut is a great beekeeping crop that strengthens bees by providing high protein nectar and pollen.
Bees love their flowers and their intense aroma attracts bees, who can travel up to 5 km to reach the chestnut.
Chestnut honey is made from both the nectar of its flowers and the honey secretions of the chestnut.
Chestnut honey has special organoleptic (color, taste, aroma) properties. It is a dark honey, chestnut color, with a particularly intense aroma, characteristic odor of long duration, strong taste due to the high content of pollen grains, leaves a bitter aftertaste, honey of moderate sweetness.
It is particularly interesting that chestnut honey, although flower honey, has a very high mineral content, similar to forest honey, and has significant antimicrobial activity against various microorganisms (Staphylococcus aureus, Enterococcus faecalis, Bacillus subtilis, Helicobacter pylori, Candida tropicalis, Candida albicans).
A comparative study conducted on Greek pure honey found that the total content of chestnut honey in seven minerals (K, Na, Ca, Mg, Mn, Zn, Fe, Cu) is twice that of thyme honey and cotton honey . The highest concentrations mainly concern potassium, calcium and magnesium. Rich, strong, invigorating, aromatic, with a great aftertaste of linden blossom that makes it particularly popular with a few but fanatical consumers.
Chestnut honey stays in liquid form for a long time without crystallizing due to its high fructose content and low glucose content.