Honey is a precious natural product that we owe to industrious bees. For a single jar of honey, these little workers travel thousands of kilometers. This natural product is among the most frequently counterfeited foods. In our guide, we explain how it is produced and how to quickly identify quality. And we have a few delicious honey recipes for the kitchen.

What is honey?

Honey is a natural product made by bees. The insects use enzymes to transform pollen and nectar from a wide variety of plants into a viscous syrup. This sugary liquid actually serves as winter food for the brood.

Beekeepers regularly remove it from the combs, thereby stimulating the bees' honey production. The pollen and nectar of the plant species determine the color, consistency, and taste of each type of honey.

The honey bee is a distinct genus and is specifically bred by beekeepers for honey production. In this sense, honey bees can be considered livestock. In addition, there are over 560 species of wild bees in Germany, half of which are threatened with extinction.

Composition

Honey consists of approximately 80 percent sugar (fructose, glucose, sucrose), about 17-20 percent water, and small amounts of minerals, amino acids, enzymes, pollen, and aromatic substances. The exact composition depends on the nectar source.

Types of honey

• Blossom honey — mild, light, versatile (e.g., acacia, apple blossom, rapeseed honey)
• Forest honey (honeydew honey) — dark, robust, malty (fir, spruce, oak honey)
• Varietal honeys — lavender, lime, heather, chestnut, sunflower — depending on the dominant nectar source
• Manuka honey — from New Zealand, specific nectar from the South Sea myrtle
• Creamed honey — through controlled stirring during crystallization

Recognizing honey quality

True quality indicators for high-quality honey:

• Specific origin — region, apiary, varietal designation (not "blend of EU and non-EU countries")
• Gentle processing — not heated above 40 °C, unfiltered or only coarsely strained
• Direct sourcing — from the beekeeper or organic store instead of mass-produced discount goods
• Natural — no additives, no admixtures
• Crystallization — is a natural process and not a quality defect

Honey in the kitchen

Honey is more than just a spread — it is a versatile flavoring and sweetener:

• Salad dressings — honey-mustard dressing
• Marinades — for spare ribs, salmon, poultry (honey-soy sauce marinade)
• Baked goods — gingerbread, honey cake, baklava
• Desserts — honey yogurt, honey ice cream, pancakes with honey
• Cocktails — Hot Toddy, Bee's Knees, Whiskey Sour with honey syrup
• Cheese — as a classic accompaniment to mountain cheese, goat cheese, Gorgonzola
• Teas — when the tea is no longer hot (otherwise the aromas are lost)

Storage

Due to its high sugar content and low water content, honey has an almost unlimited shelf life. Store it in a dark, cool (15-20 °C), and dry place, keeping it tightly sealed. Crystallization is normal and not a quality defect — you can liquefy the honey again using a warm water bath (max. 40 °C).