Bamboo Honey

Not Actually Bamboo

Japanese Knotweed. Invasive plant with hollow stems and swollen nodes that look like bamboo, which is why people call it American Bamboo. It blooms late in the season when most other plants have finished flowering. Small white blossoms appear in late summer, early fall. Bees work them because there's not much else available.

The honey that results is dark, intense—on the same spectrum as buckwheat. Maple-molasses character with notes of dark chocolate. Deep amber color, almost black when held to light. Thick texture, robust flavor that doesn't fade into the background.

One customer called it superb, loved the hints of molasses and chocolate. Another said they love all the honey flavors from Bee Inspired but singled this one out. This is honey for people who want their honey to taste like something specific and strong.

The timing matters. Late-season bloom means this nectar source is crucial for beekeepers trying to keep hives producing into autumn. Japanese Knotweed may be invasive, but when it flowers, it provides abundant nectar during what would otherwise be a gap period.

What This Honey Does

• In Autumn and Winter Baking: Strong enough to stand up to cinnamon, nutmeg, cloves. Rich breads, spiced cakes, seasonal pies.
• For Coffee: The maple-molasses notes work with dark roast. Adds sweetness with character.
• Over Roasted Butternut Squash: The caramel-like depth complements autumn vegetables.
• In Chia Seed Pudding: Natural sweetener that doesn't taste generic.
• Over Yogurt or Ice Cream: Dark honey drizzled over light dairy creates visual and flavor contrast.
• On Pancakes with Butter: Simple breakfast where the robust flavor comes through.
• For Marinades and Glazes: Seasonal meats, especially pork. The intensity holds up to grilling and roasting.
• In Beer Bread: The dark notes complement malty flavors.
• With Aged Cheeses: Strong honey, strong cheese. Works for appetizers where you want both elements to show up.
• For Holiday Baking: Gingerbread, spice cookies, anything that needs depth beyond standard sweetness.
• Over Oatmeal: Morning bowl where you want more than just sweetness.
• In Glazed Corned Beef: Savory applications where honey adds caramelization and complexity.

What’s Inside?

• Bamboo Honey (11oz): Pure, raw, minimally filtered; made by bees from Japanese Knotweed (American Bamboo) blossoms in Delaware
• Star K Kosher Certified: Meets kosher standards
• Monofloral, Delaware: Harvested during late-season bloom when few other plants are flowering

Why This Bamboo Honey?

• Maple-Molasses and Dark Chocolate: Bold, intense flavor. Sits at the darker end of the honey spectrum alongside buckwheat.
• Late-Season Bloom: Japanese Knotweed flowers in late summer, early fall. Provides crucial nectar when other sources have finished.
• Deep, Dark Color: Almost black when held to light. The darkness signals flavor intensity.
• Thick and Substantial: Dense texture that works in applications where you need honey with body.
• May Crystallize: Raw honey does this. Warm gently to restore liquid texture.