Honeydew honey: The royal treat for health and culinary delights

This is one of the most valuable types of honey, and it was not without reason that it was once called "royal." It tempts with its delicate, sweet-bitter taste and spicy aroma, and it also stands out with its richness in valuable minerals and other nutrients.

Honey has been part of the human diet since time immemorial. It was highly valued even in ancient times – officials of the Egyptian pharaoh Ramses II received part of their salary in the form of the bee product, the Roman emperor Nero enjoyed ice mixed with honey, crushed raspberries, and ginger, and the great leader Alexander the Great fed his soldiers a similar treat to boost their morale.

Our ancestors also discovered the qualities of this delicacy very early on. Centuries ago, honeydew honey, harvested in coniferous forests that covered our country, was particularly popular. Unlike nectar honey, bees produce it not from flowers but from the sticky, sweet secretions of the needles and branches of firs, spruces, pines, or larches. The producers of honeydew are aphids and scale insects, which suck the protein from plants and excrete the remainder externally.

Honeydew honey also stands out due to its colour; harvested from fir trees, it is tea-greenish and slightly shiny; from spruce – dark green, and pine – almost black.

As in every type of honey, honeydew honey is primarily dominated by simple sugars: fructose and glucose. Thanks to these, the product is easily absorbed, does not undergo digestion, and is absorbed within 15 minutes (for example, in the case of white sugar, this process takes about 2 hours) and does not ferment in the digestive tract.

Its high content of elements is noteworthy – several times more than in nectar honey. This applies especially to the easily absorbed iron, zinc, copper, and boron compounds. Honeydew honey is also a good source of potassium, calcium, sodium, phosphorus, chlorine, sulphur, magnesium, manganese, and cobalt.

The forest product provides a solid dose of organic acids, flavonoids, protein substances, and enzymes. Its unique taste and aroma are influenced by the high concentration of essential oils, which have antibacterial and expectorant effects.

Honeydew honey helps in the treatment of bronchitis and lung inflammation, as well as asthma. It supports regeneration during the convalescence period after severe illnesses and surgeries, as well as in adults and children with hypovitaminosis or anaemia. It regulates metabolism – gently laxative in constipation and slightly astringent in the case of diarrhoea.

This honeydew delicacy quickly replenishes energy deficiencies and maintains an appropriate energy level for many hours. It supports the body during physical and mental exertion.

Like other honey, honeydew honey will retain its qualities if stored properly. It should be kept in an airtight container, placed in a cool (optimal temperature is 10-15°C), dry (with humidity not exceeding 60%) place, and away from sunlight.

How to use it in the kitchen? Honeydew honey can be a delicious addition to teas, mainly herbal and fruit, giving drinks a deep, slightly resinous flavour.

The product is excellent as an ingredient in meat marinades, particularly for poultry and pork. It can also be used to glaze roasted meats, giving them a beautiful, golden crust.

Honeydew honey is an excellent substitute for sugar in cakes, biscuits, and other baked goods. It wonderfully complements nuts, cinnamon, and spicy seasonings.

Adding honeydew honey to salad dressings is a great way to enrich their flavour. It pairs well with olive oil, mustard, and balsamic vinegar. It can also be used as an ingredient in various sauces and dips, especially those with a sweet and sour character. Combined with soy sauce, ginger, and garlic, it creates a delicious addition to oriental dishes.