How are different types of honey created?

Bees are flower-constant and have a flight radius of approximately 2.5 km. They repeatedly fly to productive nectar sources, known as the "flow." Because of the bee's limited flight radius, the beekeeper can influence their nectar source and thus the types of honey produced.

A beekeeper places their beehives in different regions during specific blooming periods. They follow the sequence of the flow or blooming. In May, for example, the rapeseed bloom begins. To produce rapeseed honey, the beekeeper places their hives near the fields. When the flow fades, they must harvest the honey in a timely manner. Otherwise, the bees will collect nectar and pollen from the next available floral area.

What is varietal honey?

Pure honey varieties are created when the proportion of a single flow is between 60 and 80%. The beekeeper refers to the remaining flowers as the secondary flow. If the bees visit different flowers, it is considered polyfloral or blended honey. Laboratories check the pollen profile of the natural product—through microscopic pollen analysis, the dominant flow can be proven beyond doubt.

Overview of the most important honey varieties

Acacia honey

Light, liquid, very mild. Wonderful for those who love delicate aromas or for using honey in tea.

Blossom honey

A blend of honey from different types of flowers—usually light, sweet, and versatile. The "all-rounder" for the breakfast table.

Rapeseed honey

Light, mildly sweet, often creamy (due to rapid crystallization). Popular as a spread.

Sunflower honey

Yellow-orange in color, full-bodied, slightly resinous, creamy.

Linden honey

Light to greenish color, with a distinct hint of menthol, very distinctive.

Chestnut honey

Dark, robust, slightly bitter with a malty character. Very distinctive.

Lavender honey

Light with a distinct note of lavender, floral-aromatic—typical of Southern France (Provence).

Heather honey

Amber-colored, gelatinous (due to thixotropy), robust and malty. A specialty from the Lüneburg Heath.

Forest honey (Honeydew honey)

Dark, robust, resinous-malty. Produced from honeydew (secretions from aphids on conifers)—therefore not from floral nectar. Known varieties: fir, spruce, and oak honey.

Manuka honey

From New Zealand, from the South Sea myrtle (Leptospermum scoparium). Characteristic for its dark color and intense, resinous taste. Often sold at a high price.

Creamed honey

Through controlled stirring during crystallization, very fine crystals are formed, making the honey creamy and spreadable.

Flavor profiles and use

• Light, mild honeys (acacia, blossom honey): classic for the breakfast table, in tea, with mild cheese, in delicate desserts
• Medium-bodied honeys (sunflower, linden): in marinades, salad dressings, for honey-mustard sauce
• Robust, dark honeys (chestnut, forest honey, heather): with mountain cheese, game dishes, in robust marinades
• Specialties (lavender, manuka): as a fine gift or in special desserts

What to look for when buying?

• Clear origin labeling — region, apiary (not "blend of EU and non-EU countries")
• Varietal purity with certification
• Gentle processing — not heated above 40 °C
• Glass instead of plastic
• Direct sourcing from the beekeeper or health food store instead of mass-market discounter products

Storage

Due to its high sugar content, honey lasts practically indefinitely. Store it in a dark, cool (15-20 °C), and dry place, tightly sealed. Crystallization is normal and not a quality defect—you can liquefy the honey again by placing it in a warm water bath (max. 40 °C).