Dandelion honey

The samples of dandelion originate mainly from the hilly and only to a lesser extent from the plain. 


By melissopalynological point of view these honeys are characterized by a medium-low content of absolute pollen grains, generally around 50,000. The frequency of pollen was variable from 5 to 34%, considering only nectariferous granules and excluding Castanea. In general the most frequent values were around 10%. 
The Taraxacum shape was accompanied by the elements common to other honeys of the region (Graminaceae, Rubus f., Cruciferae, Castanea), with a more constant presence also of other forms flowering very early and typical of the hilly area of production, Prunus f., Pyrus f., Salix, Acer pseudoplatanus gr., Ranunculaceae and Quercus robur; while Papaver, Trifolium repens gr. and Robinia were present less frequently. The pollen spectrum respecting to other regional productions, has showed a higher incidence of early-flowering species that can often be present in dominant percentages (e.g. Cruciferae, Rosaceae and Salix). Other early-flowering species, less frequently, such as Aesculus, Sambucus nigra, Betula, Populus, Viburnum, Platanus may be present. The source area was well represented by the species with hilly distribution in addition to those already mentioned (Fraxinus ornus and Clematis). This production has, perhaps more than all the other, elements of Central Europe. We do not have reliable data to differentiate this honey comparing to similar products from other regions of the Po Valley (Lombardy and Veneto).

dandelion honey pollen spectrum

Weather forecast


Meteo Emilia Romagna

Go to top

Questo sito o gli strumenti terzi da questo utilizzati si avvalgono di cookie necessari al funzionamento ed utili alle finalità illustrate nella cookie policy. Se vuoi saperne di più o negare il consenso a tutti o ad alcuni cookie, consulta la cookie policy. Chiudendo questo banner, scorrendo questa pagina, cliccando su un link o proseguendo la navigazione in altra maniera, acconsenti all’uso dei cookie.