Monofloral honey

Monofloral honey is honey that comes wholly or mainly from one plant and has that plant's organoleptic, physico-chemical and pollen characteristics. EU Directive 2001/110/EC (Article 2) allows the plant's name on the label. Like any Honey, it falls under Directive 2001/110/EC.

Examples in this theme are Acacia honey, lime, chestnut, lavender (Miel de Provence), winter savory and cherry honey, the last two among the varieties of Kraški med. Origin is checked in the laboratory by pollen analysis, electrical conductivity and sugar content. Miel de Provence relies on pollen analysis.

Limits differ by plant. Sucrose may reach 10 g per 100 g in acacia honey and 15 g in lavender honey (generally 5 g). Chestnut honey must have conductivity of at least 0.8 mS/cm. Filtered and baker's honey cannot carry a floral origin.

Varieties behave differently. Acacia honey is almost colourless to straw-yellow and stays liquid; lime honey is light yellow with a green sheen and quickly forms coarse crystals; chestnut honey is dark brown, bitter, with caramel and smoke notes. Honey crystallisation depends on the variety.

Why this matters to you. A plant name on the jar is about more than taste: it should be backed by pollen and laboratory values. Read both the variety and the country of origin on the label, and treat crystallisation as a normal property of honey.