Dandelion honey

Dandelion honey is what bees gather from the nectar of the common dandelion (Taraxacum officinale). It has a typical bright yellow colour, a fairly strong aroma and crystallises quickly because of its high glucose content. It is mostly sold in the areas where it is made, chiefly in central Europe.

Dandelion is one of the earliest nectar sources, but in spring colonies are often not yet strong enough to harvest it. Pure dandelion honey is rare: its pollen seldom exceeds 50 % and is often lower than that of willow or crucifers flowering nearby.

The colour is medium, bright yellow, the aroma strong and woody, sweetness and acidity medium, bitterness absent to weak and the aftertaste long. When crystallised with very small crystals the honey turns pale yellow like custard and tastes refreshing, like fondant. Electrical conductivity averages 0.51 mS/cm.

Dandelion is one of the kinds in the protected name Miele delle Dolomiti Bellunesi (Italy), which requires more than 5 % dandelion pollen for it.

Why this matters to you: if a crystallised dandelion honey looks almost white and dense, that is ordinary crystallisation. When buying, look for the word "dandelion" and the country of harvest.