Greece produces some of the world's most prized honey, from aromatic thyme to dark, resinous pine. The country's wild herbs, long summers and deep beekeeping tradition give Greek honey a character that mass-market blends cannot match. Here is a guide to the main types, how they taste, and how to choose a good one.
Why Greek honey?
Greece has one of the richest ranges of flora in Europe and a beekeeping culture going back millennia. It is also the world's leading producer of pine honey. The result is honey with real depth of flavour, especially when it is raw and single-origin rather than a blend.
The main types of Greek honey
- Thyme honey: aromatic, floral and intensely flavoured, from wild thyme. One of the most sought-after honeys in the world. See Greek thyme honey vs regular honey.
- Pine honey: dark, resinous and less sweet, a honeydew honey from Greece's pine forests. More on what Greek pine honey is.
- Wildflower (blossom) honey: a gentle, versatile all-rounder that changes with the season and the flowers in bloom.
- Fir and oak honeydew: darker, malty forest honeys, rich and slow to crystallise.
Raw vs processed honey
Raw honey is unheated and unfiltered, so it keeps its natural enzymes, pollen and aroma. Most supermarket honey is heated and fine-filtered for a clear, runny, long-life product, which costs it much of its character. For the full comparison, see raw vs pasteurised honey.
How to choose a good honey
Look for the word raw, a single floral or regional source rather than a blend, and a clear country of origin on the label. Be wary of jars labelled a blend of EU and non-EU honeys, which tells you very little. A trusted source matters more than any home test, as we explain in how to tell if your honey is real.
How to use it
Good honey deserves more than a mug of tea. Drizzle it over thick yoghurt and walnuts, over feta or a cheese board, into dressings and marinades, or use a robust pine honey as a glaze. See our ideas for ways to use honey.
A note on honey and health
Honey has been valued in Greek kitchens for thousands of years, and raw honey retains trace pollen and antioxidants that heavy processing removes. That said, there are no approved health claims for honey, and it is still a sugar, so enjoy it for its flavour and quality rather than as a remedy.
A note on safety: honey should never be given to babies under 12 months, as it can carry spores linked to infant botulism. It is also still a sugar, so enjoy it as a treat rather than a health supplement.
