Oatmeal Farm Network | Honey Varieties

Variety Name	Description
Acacia Honey	A very light, clear honey with a mild, sweet, and floral flavor. It is very popular and resists crystallization.
Alfalfa Honey	A common, light-colored monofloral honey from alfalfa blossoms. It has a mild, sweet, and slightly grassy-floral flavor.
Borage Honey	A monofloral honey from borage (starflower) blossoms. It is very light, clear, and has a delicate, mild, sweet, and fruity flavor.
Buckwheat Honey	A very dark, thick honey with a strong, pungent, and malty-molasses flavor. Often used in baking or for medicinal purposes.
Chestnut Honey	A dark, strong-flavored monofloral honey with a pungent, slightly bitter, and smoky-tannic finish. Popular in Italy.
Creamed Honey (Spun Honey)	Crystallized honey that has been processed to create very small, fine crystals, giving it a smooth, spreadable, butter-like consistency.
Eucalyptus Honey	A monofloral honey with a medium-dark color and a distinct, slightly medicinal or menthol-like aroma and flavor.
Fireweed Honey	A light-colored, delicate, and complex monofloral honey from the nectar of the fireweed plant, prized in northern climates.
Gallberry Honey	A monofloral honey from the Southeastern US; it has a rich, golden color, a thick texture, and a mild, non-bitter flavor.
Heather Honey	A monofloral honey from heather blossoms, popular in Europe. It is thick, jelly-like (thixotropic), with a pungent, smoky, and strong floral flavor.
Honey (Clover)	Honey produced primarily from the nectar of clover flowers; known for its light color and mild, sweet taste.
Honeycomb	The raw, edible wax structure (hexagon cells) filled with pure, unfiltered honey. Eaten as a whole food.
Honeydew Honey (Forest Honey)	A type of honey produced by bees from the sugary secretions (honeydew) of aphids on trees. It is typically dark, strong, and less sweet than floral honey.
Hot Honey	A condiment made by infusing honey with chili peppers. It provides a unique balance of sweetness and spicy heat.
Infused Honey (e.g., Lavender, Ginger)	Honey that has been steeped with herbs, spices, or fruits to absorb their flavor and aroma. (Different from monofloral honey).
Kiawe Honey	A rare, creamy-white, and raw monofloral honey from Hawaii. It crystallizes rapidly into an incredibly smooth, spreadable texture.
Lavender Honey	A premium monofloral honey from lavender blossoms, primarily from France and Spain. Has a delicate, floral, and slightly woody aroma.
Manuka Honey	A monofloral honey from New Zealand; valued for its unique, dark, earthy flavor and strong antibacterial properties.
Manzanita Honey	A rare, dark monofloral honey from California. It has a complex, strong, and slightly bitter flavor, prized by connoisseurs.
Orange Blossom Honey	A honey produced from the nectar of orange blossoms; prized for its light color, mild, sweet flavor, and distinct citrusy-floral aroma.
Raspberry Honey	A light, monofloral honey from raspberry blossoms. It is prized for its very light color and subtle, fruity, raspberry-like finish.
Sage Honey	A monofloral honey from sage blossoms, primarily from California. It is very light, sweet, and slow to crystallize, with a mild, delicate flavor.
Thyme Honey	A prized monofloral honey from Greece and Italy. It is amber-colored with a strong, aromatic, and savory-herbal flavor.
Tupelo Honey	A premium, monofloral honey from the Tupelo gum tree; prized for its light, buttery, floral flavor and high fructose content, which resists crystallization.
Wildflower Honey	A honey derived from the nectar of many different types of flowers; its color and flavor can vary greatly by season and region.