The Many Types of Honey: A Guide for Curious Beekeepers and Honey Lovers

Honey isn’t just one sweet, sticky substance—it’s a world of unique flavors, colors, and textures, all influenced by the flowers bees visit, the region they inhabit, and how the honey is processed. Understanding the types of honey can help consumers appreciate the variety and help new beekeepers learn how floral sources affect their harvests.

1. Wildflower Honey

Also known as multifloral honey, this variety comes from the nectar of many types of flowers blooming at the same time. It can vary in taste and color depending on the season and location. Spring wildflower honey is often lighter and milder, while fall wildflower honey tends to be darker and more robust.

2. Clover Honey

Clover honey is one of the most common and widely sold types in North America. It’s light in color with a mild, sweet taste that appeals to most palates. This honey comes from bees foraging clover fields and is a popular choice for everyday use.

3. Sourwood Honey

Highly prized in the Southeastern U.S., especially in regions like North Georgia and the Appalachian Mountains, sourwood honey is made from the nectar of the sourwood tree (Oxydendrum arboreum). It’s often light amber with a smooth, buttery flavor and a slight spice, making it a regional favorite.

4. Orange Blossom Honey

Harvested from bees feeding on citrus blossoms, this honey carries a light golden color and a fragrant, floral citrus scent. It’s produced primarily in Florida, California, and parts of Texas during the citrus bloom in spring.

5. Buckwheat Honey

Buckwheat honey is dark, rich, and full of antioxidants. It has a bold molasses-like flavor and is often used in marinades or for therapeutic purposes. Though not as popular as lighter varieties, it’s valued for its medicinal properties.

6. Tupelo Honey

From the swamps of the southeastern U.S., particularly along the Gulf Coast, tupelo honey is rare and expensive. It never granulates due to its high fructose content and has a unique, buttery flavor. It’s often considered a gourmet honey.

7. Manuka Honey

Produced in New Zealand from the nectar of the Leptospermum scoparium (manuka bush), this honey is renowned for its antibacterial properties. It’s thick, dark, and earthy in flavor. Medical-grade manuka honey is often labeled with a UMF (Unique Manuka Factor) rating to indicate its potency.

8. Creamed (or Whipped) Honey

This isn’t a floral variety but a texture. Creamed honey is processed to control crystallization, resulting in a smooth, spreadable consistency. It retains all the nutrients of raw honey and is ideal for toast, biscuits, and desserts.

9. Comb Honey

Comb honey is raw honey still in the wax comb, just as the bees made it. It’s a natural delicacy that can be eaten as-is or spread on warm bread. Many people enjoy the experience of chewing the wax, which is edible and mildly sweet.

10. Infused Honey

Infused honeys are made by soaking herbs, spices, or fruits in honey to create custom flavors. Common varieties include vanilla bean, cinnamon stick, lavender, or chili pepper. These make excellent additions to teas or charcuterie boards.

Whether you’re tasting a sample at a farmers market or pulling frames from your backyard hive, each jar of honey tells the story of its landscape. By learning to distinguish the types, beekeepers and consumers alike gain a deeper appreciation for the hard work of honeybees and the variety nature offers.