V A R I E T A L G U I D EHoney

Honey. Naturally sweet.

Incredibly versatile.Deliciously diverse.

There are more than 300 different types of honey in the United States, each with a unique flavor and color profile influenced by the types of blossoms the bees visit when searching for nectar.

Floral source, location and climate factors all affect the taste, color and texture (viscosity) of honey. Its colors range from nearly colorlessto deep dark browns. Each has its own distinct flavor ranging from delectably mild to impressively bold.

Such unique flavor nuances lend themselvesto different pairings, as well as cooking andbaking applications. This National HoneyBoard Varietal Guide features descriptions of floral sources, tasting notes and preferredpairing suggestions for 21 of the most popularhoney varietals.

For information on the other varietals, visit honey.com.

| Water white | Extra white || Amber | Dark amber | White |

| Light amber | Extra light amber |

ALFALFAAlfalfa’s violet-purple flowers bloomthroughout the summer because it is usually harvested several timesa year for hay. Its honey is white or extra light amber in color with a mild flavor and aroma similar tobeeswax. A very important honeysource in most western states, itproduces a honey that is ideal forbaking and cooking, or for daily tableuse. It is also perfect for mildly sweetmarinades for fish or chicken.

AVOCADOA subtropical fruit that requires bee pollination, the avocado is thesource of a unique honey that isdark amber in color with a smooth,velvety texture and rich flavor featuring notes of caramelizedmolasses. Its robust flavor and dramatic coloring make avocadohoney a great choice for use in rich desserts such as chocolate and nut tarts or as a welcomeaccompaniment for pancakes, waffles and ice cream.

The basswood tree grows quite well in northern states throughoutthe U.S. and is renowned for itsshade and fragrant, cream-coloredflowers. Its honey has a fresh tastesimilar to that of green, ripening fruit and can be identified by itswater white color, warm herbalnotes and clean finish. Basswoodhoney subtle complementary sweetness pairs well with greenapples, vanilla ice cream and fromage blanc.

BASSWOOD

BLUEBERRYMore than 20 species of lowblueberry shrubs with bell-shapedwhite or pinkish flowers are oftenfound in the eastern U.S. andCanada. Blueberry honey has anaroma reminiscent of green leaveswith a touch of lemon. Moderatelyfruity in flavor with a delicate, slightly buttery finish, it is light tomedium amber in color. Blueberryhoney’s excellent flavor pairs wellwith yogurt, walnuts, melons, sourcream and crème fraîche.

Graysmarsh Farm

BUCKWHEATBuckwheat is a summer annual that blooms late into fall. Its nectarproduces a dark flavorful honeywith marked molasses and malt flavors, and a lingering aftertaste.The color and flavor of the honeymay vary by region. Its strong flavormakes it a popular ingredient inhearty baked goods and barbecuesauces. It also pairs well with strongcheeses, grapefruit, or as a maplesyrup replacement.

CLOVEROne of the country’s favorites andfound on pantry shelves around theworld, clover honey has a sweet,flowery aroma and pleasingly mildtaste that hints at the plant’s delicateblossom. Made from several different types of clover plantsincluding White Dutch, Red, Sweet,and White varieties, honey from thedifferent species is often blended to produce a mild honey that excelsat the table and as a key ingredientin many cooking and baking situations.

Cotton is one of the leading honey plants in the southern U.S.Its nectar is protected from theparching sun by large flowers andleaves. The honey is white to extralight amber with a good, mild flavor.Cotton honey is an excellent tablehoney, and its mild taste makes it agood choice for use in cooking andbaking where a subtler sweetnessis desired. It also pairs well withhard cheeses such as Parmesan.

COTTON

Cranberry shrubs are an importantcultivated crop in the northeast.They also grow wild in some areas.Cranberry honey is available in limited quantities because individualcranberry bogs bloom no more thantwo weeks annually. The honey ismedium amber in color with a lightred tint and a strong berry flavor.While cranberries are known for theirtartness, its honey is delightfullysweet and pairs well with apples,pork, poultry and dark chocolate.

CRANBERRY

FIREWEEDFireweed is a tall perennial herb withlarge clusters of red-purple flowersgrowing in dense stands on cut orburnt over timberlands. No othermajor honey plant grows as farnorth, and blooms from early Julythrough late September. Fireweedhoney is delicate with subtle tea-likenotes and a smooth finish. Waterwhite in color and very mild, itssweet, almost fruity flavor makes ita natural choice for sweetening citrus

or fruit-oriented desserts.

This well-known, field-oriented plant features great compound clusters of yellow flowers, and canbe found throughout North America.Goldenrod covers high prairie, pasture land and even open woods.It is the source for large quantitiesof amber honey with a slightlystrong, almost spicy flavor that isnot overly sweet. Use it in a varietyof cooking applications such assauces and marinades. It also pairs well with strong cheeses and salted nuts.

GOLDENROD

MACADAMIAThis exotic, harder-to-find honey isthe result of the blooms from thepopular macadamia nut tree ofHawaii. Medium amber color with a sweet aroma and delicate nuttyflavor, macadamia honey makes a delicious marinade for fresh fishand is also perfect when paired with dark chocolate and/or coconutdesserts. It is also delicious as a spread or topper on breads, pancakes and vanilla ice cream.

MESQUITEIn the southwestern U.S., themesquite tree is prized for its sweet,smoky smelling wood, primarily usedin barbecues and meat smokers. It produces numerous golden- colored blooms during spring andsummer. The honey’s color canvary from amber to water white.Considered earthy and aromaticwith a dominating flavor, it is idealfor use in rich, dark desserts (oftenreplacing molasses or brown sugar).It also pairs well with fresh berriesand hearty, whole grain breads.

ORANGEBLOSSOM

A leading honey plant in southernFlorida, Texas, Arizona and California,orange trees bloom in March and April and produce a white to extralight amber honey with a pronouncedaroma of orange blossoms. It has a sweet, fruity taste with a flowery perfume aftertaste. A great tablehoney, it also excels in fruit and vegetable salad dressings, and in marinades for fish and poultry. It also pairs, particularly, well with custards, vanilla and chocolate.

PALMETTODistributed from North Carolinasouth to Florida, palmetto is especially abundant along theAtlantic Coast. Trees up to 60 feet tall produce whitish flowers in greatcompound clusters. Its honey islight amber to amber in color with a thinner body than most honeys.Palmetto honey’s taste is full-bodiedand herbal in flavor with woodyovertones. It pairs well with hardcheeses, ham and prosciutto, aswell as fresh citrus.

PUMPKINFound throughout the U.S. wherever this prolific plant is cultivated, pumpkin plant blossomssupply bees a liberal amount ofpollen and nectar. However, thehoney can still be difficult to source.Pumpkin honey is amber-coloredwith a spicy, complex, almostsquashy flavor. Use this honey seasoned with fresh herbs to makea sweet vegetable glaze. It’s alsothe perfect sweetener for homemadepumpkin pies, dessert bars andother baked goods.

The raspberry is a thorny shrub that produces just one crop of fruitper year. Its springtime clusters ofwhite, 5-petaled, rose-like flowersgive way to red raspberries thatmature in summer. Raspberry honeyis light amber in color with a mellow,smooth flavor and unique raspberryfinish. This sweet honey pairs wellwith vanilla flavors, champagne,chocolate, and with fresh fruit such as pears and peaches.

RASPBERRY

© 2007 Mark Turner

SAGEThere are three types of sage honey: Black Button Sage, PurpleSage and White Sage. Sage honeyis rich and light with a predominantlysweet, clover-like flavor and an elegant floral aftertaste. It makes an excellent marinade, pairing well with veal, beef and game. It can also add just the right hint of sweetness to lemonades and teas,and is delicious when served withParmesan or Manchego cheeses.

STAR THISTLEA one-foot high annual herbintroduced from the MediterraneanRegion, star thistle is widespread in California where it produces awhite or extra light amber honey witha slight greenish cast. Moderatelysweet with a grassy, anise aromaand flavor, star thistle honey pairswell with toasted nuts, strong cheesesand nut bread. It is also excellent inmost cooking applications.

SUNFLOWERGrowing up to nine feet tall, thesunflower is cultivated in vast fieldsthat are a paradise for bees as it’sblossom produces far more nectarthan smaller flowering plants.Sunflower honey is light to extralight amber in color and tastesslightly herbaceous with citrus notes.Use it in sweet and savory bakingapplications such as honey sesameshortbread, or serve with fresh fruit.It can also add simple sweetness to yogurt or fresh cheese.

TUPELOTupelo Gum trees grow in southernwetlands and bloom during April andMay. Florida beekeepers place theirapiaries on high platforms or evenboats in the wetlands to avoid losingtheir colonies to frequent floods.Smooth in texture, light amber incolor, with complex floral, herbal and fruity flavors, tupelo honey isvery sweet, making it an excellentchoice for baked goods. It is alsothe only honey that never granulates.Tupelo pairs well with Blue, AgedPecorino and other robust cheeses.

WILDFLOWERThe term “wildflower honey” is often used to describe honey frommiscellaneous and undefined flowersources. Wildflower is amber to darkamber in color with mild floralovertones. The color and flavor ofwildflower honey can vary dependingon the region in which it is produced.Available throughout the U.S., it is extremely versatile. Wildflowerhoney is delicious in fruit and vegetable salad dressings, excellentin baked goods and makes a delicious table honey.

Honey FAQsQ: Can I use honey to sweeten recipes

in place of sugar?A: Yes, honey is a delicious, all-natural

sweetener. When replacing sugar with honey in cooking and baking applications, follow these simple guidelines:

To Cook with Honey:For sauces, marinades and salad dressings, substitute pure honey for up to half the granulated sweetener called for in your recipe(e.g., replace one cup of sugar with one-half cup of honey).

To Bake with Honey:Use pure honey for up to half the granulated sweetener called for in your recipe. In addition,for each cup of honey used:

• Reduce any added liquid by 1/4 cup• Add 1/2 teaspoon baking soda• Reduce oven temperature by 25°F

Q: How should honey be stored?A: Store honey at room temperature.Your

kitchen counter or pantry shelf is ideal. Storing honey in the refrigerator accelerates crystallization, the natural process in which the liquid in honey becomes solid.

Honey stored in sealed containers can remain stable for decades and even centuries!However, it tends to darken and lose its aroma and flavor over time. Two years is the typical shelf life.

Q: What should I do with crystallized honey?A: If your honey crystallizes, simply place

the honey jar in warm water and stir until the crystals dissolve. Or place the honey in a microwave-safe container with the lid off and heat in the microwave while stirringevery 30 seconds until the crystals dissolve. Be careful not to boil or scorch honey.

Q: What forms is honey available in?A: Honey comes in a variety of forms including

liquid, whipped and comb. Free of any crystals or wax, liquid honey is extracted from the comb in the hive by centrifugal force, gravity or straining. Whipped honey is finely crystallized so that it is creamy and spreadable. Comb honey is honey in its original state taken straight from the hive.

Q: How can I find the honey varietals featured in this guide?

A: Regional varietal honeys are most readily available at farmers markets and local specialty gourmet stores.

For more information about honey varietals and suppliers, visit the Honey Locator—an online honey search engine at www.honeylocator.com.

honey.com honeylocator.com© 2007 National Honey Board