Honey makes us think of flowers first. Yet nectar is not the only sweet material bees collect. They can also gather honeydew from the living parts of plants. Both routes produce genuine honey, but the starting point — and often the flavour profile — is different.
Knowing the distinction makes labels easier to understand and helps us choose a jar by taste rather than colour alone.
Nectar honey and honeydew honey: two sources, the same work by bees
International Codex standards and European rules recognise both origins. In each case, bees collect a sweet material, combine it with substances of their own, reduce its moisture and leave it in the comb to ripen.
Nectar honey begins with flowers
Nectar honey, also called blossom honey, comes from plant nectar. A floral name such as lavender, thyme or lemon blossom means more than flowers growing nearby: the honey must come wholly or mainly from the stated source and have the characteristics associated with it.
Plant, place and harvest all matter. A nectar honey may be pale or dark, gentle or bold, runny or creamy. “Blossom honey” is therefore an origin category, not one single flavour.
Honeydew honey begins on living plants
Honeydew comes mainly from the excretions of plant-sucking insects on living parts of plants, or from secretions of those plant parts. Bees collect it and turn it into honey.
This point matters: honeydew honey is neither bottled sap nor syrup. It is honey made and ripened by bees, just like nectar honey, but from a different raw material.
Is honeydew honey always dark?
Honeydew honeys are often amber to very dark, with woody, malty, resinous or caramel-like impressions. Nectar honeys are more readily associated with floral, fruity, herbal or spicy notes. These are useful tasting tendencies, not fixed rules.
Colour alone never proves the origin. A nectar honey can be brown, while honeydew honey varies with the plants, insects, region and season involved. Texture is no shortcut either: both types can be liquid or crystallised.
Forest honey and honeydew honey are not automatic synonyms
Honey gathered in a woodland setting is not necessarily honeydew honey. It may come from nectar, honeydew or a natural combination of the available forage. The precise designation and origin information matter more than the word “forest”.
We make the same distinction in our own range. Our Spanish forest honey is identified as wildflower honey harvested in summer. We therefore do not present it as honeydew honey. Its dark colour and malty notes describe its sensory profile, not a different origin from the one stated.
How to identify the origin on a honey label
When comparing two jars, we suggest reading the information in this order:
- The product name: look for “honey” and any added wording such as “nectar”, “blossom” or “honeydew”.
- The botanical source: a plant can be named when the honey comes wholly or mainly from it and has the corresponding characteristics.
- The country of harvest: this tells you where the bees produced the honey.
- The tasting description: colour, texture and aromas help you choose, but they do not replace the legal designation.
Evocative front-label language can set the scene. The designation and origin give the clearest account of what is actually in the jar.
How to taste nectar and honeydew honey side by side
You do not need specialist vocabulary. Keep the conditions consistent and focus on what you notice:
- bring both jars to room temperature;
- serve a small amount in two neutral dishes;
- observe the colours without deciding the origin from appearance;
- smell, then taste from the more delicate profile to the more intense one;
- note the aroma family, texture and length of flavour.
A nectar honey may show a particularly clear floral character, while honeydew honey may lean towards woody or malty notes. The contrast is only a starting point: every plant source, region and harvest brings its own nuances.
Which one should you choose for food and drinks?
For toast, yoghurt or a drink, begin with the intensity you want. A delicate honey blends quietly into the food; a fuller profile remains more noticeable.
In savoury cooking, woody or malty honeys can work beautifully with mature cheese, roasted vegetables and sauces. Floral or fruity styles suit dressings, fruit and baking. These are not hard rules. A good pairing lets the honey stay present without overwhelming everything else.
Quick answers to common questions
Is honeydew honey really honey?
Yes. It falls within the recognised definition of honey when bees collect, transform, dehydrate, store and ripen it.
Does dark honey always mean honeydew honey?
No. Colour alone does not establish origin. Check the designation and the producer’s origin information.
Can honeydew honey crystallise?
Yes. Liquid or crystallised texture depends on composition and storage conditions; it does not, by itself, distinguish nectar from honeydew.
What to remember before choosing your next jar
Nectar honey comes from plant nectar. Honeydew honey comes mainly from substances found on living plant parts, notably after the activity of plant-sucking insects. In both cases, bees perform the transformation and ripening.
We recommend checking the designation and origin first, then letting colour, aroma and texture guide your preference. If you enjoy dark, robust profiles, discover our forest honey; for a more floral comparison, taste it alongside a pale monofloral honey.
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