The Different Types of Honey

Everyone is familiar with that sweet substance made by bees. But, did you know that there are actually many different types of honey? A world-wide search will reveal a large variety of colors, tastes and aromas. From light to dark and mild to tangy, there is something for everyone to enjoy.

Varieties of Honey You Should Try

Most of the jars you find in the grocery will be called “Wildflower Honey“? This is a general term used to describe a product made from many nectar sources. Chances are you have enjoyed a spoonful of this sweet treat.

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In fact, the normal consumer is often amazed to learn the wide range of flavors available. There are so many unique flavors, textures and aromas.

The honey variety you are familiar will may depend on where you live. This is because many honey types are tied to location due to nectar source. Different plants bloom in the various regions and climates.

For instance, Manuka Honey comes from New Zealand and is made from the nectar of the native mānuka bush (leptospermum scoparium). You won’t find those growing in South Carolina.

Honey Classification

In the food industry, honey is actually graded (much like meat) according to several factors including moisture content, color, flavor, etc.

They also vary a bit in content of minerals and vitamins. All honey is acidic in nature. But for the everyday consumer, the two major classifications are single nectar source and multifloral source.

In addition to flavor and aroma, the color of honey is important in some situations. You will often hear it divided into the two categories of light or dark.

Light honey is often a mild flavor and dark honey is known for a stronger taste. In honey shows (yes – we beekeepers actually do that), the entries are actually separated into dark and light classes.

This does not mean that one shade of color is better than another. But rather, this tells us something about the nectar source.

Single Nectar Source

Millions of flowers are visited to gather the plant nectar needed for bees to make honey. Thousands of workers mix the nectars together back at the hive. This is why most of the honey sold in stores is a mixture.

So, if bees mix all the nectar together, how can we have honey from a primary single nectar source? This is possible due to two factors: flower fidelity and hive manipulation. 

Honey bees practice flower fidelity. This means when they find a great food source, bees will collect nectar from that source until it is gone. In an orchard with yummy orange blossoms in bloom, the bees will target that crop until it is gone.

Beekeepers make use of this tendency by manipulating the hive boxes. Putting empty super boxes on the hive at the beginning of the bloom of the target crop enables a single source crop. When the target crop bloom is over (i.e. Sourwood, Clover etc), the honey is harvested.

Multifloral Honey

The vast majority of honey consumed in the United States is multifloral. This is often called Wildflower and may be labeled as such.

However, even if the honey label does not say Wildflower- that is the term used to describe it from an industry point of view.

This does not mean that native wildflowers are the nectar source – rather that the honey is produced from the nectar of many different plants.

Unique Honey Varieties by Nectar Source

In the market, some varieties are more sought after than others. These types of honey products are primarily made from one major nectar source. However, if tested in a lab, most would not be 100% pure.

There are are always a few rouge bees that may go off to another source – if the opportunity is available. However, if enough of one type of nectar was used – we get something with an expected flavor or color.

Acacia Honey – Produced from the flower of Robinia pseudoacacia (commonly known as the black locust trees or false acacia) in Europe and North America. It is a popular table variety that goes well will many foods. Acacia honey has high fructose levels. It is a beautiful light color with a delicate taste.

Alfalfa – Alfalfa honey is produced in the US and Canada. Bees gather nectar from the blossoms of alfalfa plants in large fields. It is light in color with a mild sweet flavor.

Avocado – My beekeeping friends in California rave about Avocado Honey. Made with nectar from blooming Avocado plants, it does not taste like the fruit. It is dark in color with a rich buttery flavor.

Blueberry – Blueberry Honey Produced in the Northeast regions of the US, blueberry blossoms yield the nectar for this variety. Normally light in color, it has a slight blueberry flavor.

Buckwheat – Buckwheat Honey is made from buckwheat nectar and is known for its rich flavor. It is rich in antioxidants but the taste is too bold for some honey connoisseurs. The color is very dark similar to molasses. Some beekeepers plant buckwheat to feed their bees.

Basswood – Made from the nectar of Basswood tree blossoms, Basswood honey is light-colored. Unlike most light honeys, it has a strong flavor and woody scent. It is used in cooking, and teas. You can even make your own honey sweetened lemonade.

Dandelion – Most Dandelion Honey comes from New Zealand. It has a floral aroma and is dark amber-color. The tangly flavor is often enjoyed right from the jar.

Eucalyptus – Eucalyptus Honey was originally sourced from Australia but it is now produced in some areas of California. The color varies a bit depending on location. As you might expect, it has a mild cool menthol aftertaste.

Fireweed – Fireweed Honey is made from the nectar of a tall growing herb in the American Northwest. It is light in flavor and has a smooth taste. I sampled some from Alaska and it reminds me a lot of Sourwood.

Heather – Heather honey has a floral scent and a dark reddish color. It is commonly used in cooking due to the strong flavor.

Linden – Linden honey is made from the nectar of linden tree blooms. Denmark is a major producer for this variety. It is light in color and has a mild sweet flavor with a woody scent.

Manuka – Manuka honey is produced in coastal regions of New Zealand from the flower of the tea tree bush. It has gained popularity for it’s use in the medical industry. It has a strong aftertaste.

Sage – Sage honey in local to the Southwestern Us. It is a thick in viscosity and very slow to crystallize. The light color and mild flavor are appealing.

Tupelo – Tupelo honey is produced in the swamps of the Southeastern US. It is a one of the most popular honey varieties.

With a light amber color and a mild flavor, it sells out every year. The high fructose content causes it to granulate very slowly.

Best Honey Types for Your Pantry

Once you see the wide taste experience before you, it’s time to consider the best way to use them. Some are mild in flavor and more suitable for table honey-perfect to be enjoyed straight from the jar.

For the purpose of using honey for coughs, colds and sore throats – all honey varieties work well. They mostly have the same nutritional components. So, if you want to make some homemade honey cough drops – go for the less expensive wildflower honey.

Others varieties have a special flavor that makes them best for honey recipes. For instance, honey made from buckwheat flower nectar is very robust and most people do not care for the taste right off the spoon.

Because it can be used in so many ways, raw honey is the perfect pantry staple. A perfect partner in recipes for baked goods, it can also be used to make homemade marinades and sauces like sweet honey teriyaki.

This natural sweetener can be used as a light glaze for dehydrated fruits such as pineapple. Or incorporated into healthy peanut butter cookies made with honey.

Enjoy as many different kinds of honey as possible. I enjoy trying some of the ones from Europe from nectar sources not available in the US. Variety packs are a great way to do this. And, don’t forget to consider honey as a gift – it’s a great idea.

When stored properly, honey never goes bad. Stock up and experience all the flavor and variety provided by our bees.