Orange Blossom Honey

Wildflower honey is polyfloral, meaning the bees forage across whatever is blooming in a given region during a given week, so the flavor shifts with the season and the location. Orange Blossom Honey is monofloral: during the four-to-six-week spring bloom, beekeepers position hives directly in citrus groves so the bees are working almost exclusively from orange blossoms. The result is a honey with a consistent, identifiable character (light amber, smooth, jasmine and citrus notes underneath) rather than the variable, blended flavor of a wildflower.

The citrus character is entirely natural. Nothing is added. The "orange blossom" name refers to the nectar source the bees collected from, not an added flavoring or infusion. Our Orange Blossom Honey is pure raw honey made by bees foraging from orange tree flowers during the spring bloom, then bottled with no heat treatment and no ultra-filtration. The jasmine and citrus notes you taste are present in the nectar of the blossoms themselves, which is why monofloral honey tastes like a specific place rather than a generic sweetener.

It's one of the more versatile honeys to cook with because the flavor is distinct but not aggressive. The jasmine and citrus notes hold up well in baked goods, glazes, and salad dressings without overwhelming other ingredients, and it dissolves quickly in both hot and cold beverages, which makes it a natural for tea, lemonade, and cocktails. On a cheese board it shines next to soft cheeses like brie, mascarpone, or fresh goat cheese, where the floral sweetness offsets the tang. It also caramelizes beautifully as a glaze for roasted chicken, pork, or salmon.

Crystallization is what raw, minimally filtered honey does. It is not spoilage, not a defect, and not a sign that anything has gone wrong. Most varieties will start to set within a few months, depending on the floral source and the temperature of your kitchen. To return it to a pourable state, place the sealed jar in a bowl of warm (not boiling) water for a few minutes and stir gently. Skip the microwave, which can scorch the natural enzymes and aromatic compounds that make raw honey worth buying in the first place.

Keep your honey at room temperature, away from direct sunlight, with the lid screwed on tight. A pantry shelf or cabinet works beautifully. Honey is one of the few foods that does not spoil, so there is no need to refrigerate it. In fact, the cold will speed up crystallization. If your jar does begin to set, that is normal and easily reversed with a warm water bath. Use a clean, dry spoon every time, and your honey will hold its character for years.