Thursday, December 04, 2008

A little taste of that sweet nectar

last updated: September 03, 2008 10:14:35 AM

There are as many flavors of honey as there are types of flowers.

"Each flower gives the honey a distinct flavor and color," said beekeeper Frank Lienert. "If bees visit orange blossoms, the honey has one flavor. If they visit clover, it will taste entirely different."

Bees generally go to the most convenient source of nectar, said Lienert.

But, according to Eric Mussen of the entomology department at UC Davis, honey bees do have flavor preferences.

"For example, if they are in an alfalfa field with an almond orchard nearby, they will fly right past the alfalfa because they prefer almond flowers. But if alfalfa is the only nectar source, they will go to the alfalfa field," said Mussen.

Honey is labeled by the most predominant floral source, but if the beekeeper is unsure where the bees have found nectar, the honey is generally labeled "wildflower." Honeys range in color and flavor depending on which blossoms the honey bees visit in search of nectar.

Colors range from nearly colorless to dark amber brown. In general, the darker the color, the stronger the flavor. Here are a few types:

• LOCAL WILDFLOWER — Light golden color. Flavor described as buttery, very floral with apple notes, very mild.

• STAR THISTLE — Light golden color. Flavor is slightly musky, fresh grain notes, subtle.

• BUCKWHEAT — Medium golden color. Flavor is very caramel; interesting aftertaste of floral.

• CLOVER — Light golden color. Flavor is overly sweet and floral, with a slightly green aftertaste.

• ORANGE BLOSSOM — Beautiful yellow gold color. Flavor has hints of rose; slightly citrus.

• SAGE — Very light gold. Flavor is slightly woody with cinnamon hints.

• MANZANITA — Dark golden color. Flavor is smoky, woody and slightly vegetable with a peppery finish.

• EUCALYPTUS — Dark amber color. Flavor is slightly bitter and very complex, with a molasses aftertaste.

Now let's get cooking

Honey can add a new flavor dimension to recipes. Here are a few tips from the National Honey Board:

• When substituting honey for granulated sugar in a baked recipe, reduce the total liquid used in the recipe by ¼ cup for each cup of honey used.

• If you substitute honey for sugar in a baked recipe, increase or add ½ teaspoon of baking soda for each cup of honey.

• When substituting honey for sugar, reduce the oven temperature by 25 degrees to prevent overbrowning.

• Honey has more sweetening power than granulated sugar, so you can use less honey than sugar for the same level of sweetness.

• To measure honey more easily, coat a measuring cup with nonstick cooking spray or vegetable oil before adding the honey.

• A 12-ounce jar of honey equals 1 cup.

• Honey should be stored at room temperature, not in the refrigerator. Refrigerating honey causes it to crystallize and become solid.

• Crystallized honey can be softened by standing the jar in a pan of hot water. You can also turn it to liquid again by microwaving it. Place it in a microwave-safe container with the lid off. Microwave it, stirring every 30 seconds, until it dissolves. Do not allow it to boil or it will scorch.

• Honey stored in a sealed container will not spoil. It may darken and lose flavor, but it is still safe to eat.

• Honey should not be fed to children less than a year old. Infants lack a fully developed gastrointestinal tract, which makes them susceptible to Clostridium botulinum bacteria sometimes found in honey.

• For recipes, industry news and links to honey and beekeeping suppliers, visit www.honey.com, the home site of the National Honey Board.

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