
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, September 20, 1995                   TAG: 9509200003
SECTION: EXTRA                    PAGE: 10   EDITION: METRO 
SOURCE: Better Homes and Gardens
DATELINE:                                 LENGTH: Medium

BIT OF HONEY COMES IN MANY VARIETIES

Just as honeybees flit from flower to flower, you can flirt with different kinds of honey. According to the National Honey Board, more than 300 different varieties are available. Typically, darker colored honeys are stronger flavored than light-colored varieties. Clover honey, the most common variety, has what most people think of as a classic honey taste.

For adventurous spirits, specialty honeys are becoming more widely available and are worth giving a fling.

Honey: Liquid, Creme or Comb|

Liquid honey, the golden thick syrup that can be drizzled or spooned, is the most common form of honey sold in the United States. Liquid honey is extracted from the beeswax comb, strained and sometimes heated and filtered to delay natural crystallization or ``sugaring.''

Creme, whipped or spun honey is nothing more than finely crystallized honey. Processors control the crystallization so the honey becomes satin smooth and spreadable at room temperature. In many countries, creme honey is the preferred form.

Comb honey, sold in squares or rounds, is the most natural and rarest form available today. This honey comes just as the bees store honey in the hive, encapsulated in dozens of honeycomb-shaped cells of edible beeswax. Years ago, comb honey was a favorite with children and adults, who chewed the beeswax the way we chew gum. Some health food stores, specialty markets and individual beekeepers still sell honey in this form.

Honey color ranges from nearly colorless to molasses brown. The flavor varies from delectably mild to distinctively bold. You can expect varietal honeys to cost more than the all-purpose, grocery store type because extra labor is required to keep the varieties separate.

Avocado: A dark, rich honey gathered from California avocado blooms. It tastes a lot like clover honey.

Alfalfa: A light-colored honey with a pleasant, mellow flavor and aroma.

Blueberry: This varies from a mild, light honey to a medium fruit-flavored, darker honey, depending on the type and location of the blueberry plants.

Buckwheat: A molasses-brown, full-bodied honey with a malty grain flavor. Try it on whole-grain breads or pancakes.

Clover: The gold standard for honey color and flavor in this country. Depending on the location and type of clover, the color varies from water-white to light amber to amber. Clover honey tastes light and mild.

Mesquite: A light-colored, mild-flavored honey from mesquite plants in the Southwest.

Orange Blossom: Often a combination of citrus sources, orange blossom honey is usually light colored. It has a perfumy scent and flavor, with an intense, sweet overtone reminiscent of the blossom fragrance.

Safflower: A West Coast honey with a mild, smooth, pleasing taste similar to alfalfa and clover honeys.

Sage: A light, delicate honey that comes from different species of the sage plant. Sage shrubs usually grow along the California coast and in the Sierra Nevada mountains.

Tupelo: A premium honey produced in the southeastern United States. It is heavy bodied, light-colored and has a mild, distinctive taste.

Wildflower: Wildflower honey is often used to describe honey from miscellaneous and undefined flower sources.

To keep your honey at its best, store it at room temperature away from direct sunlight. To delay the natural process of crystallization, in which liquid honey becomes granulated, never refrigerate it.

If your honey becomes cloudy or difficult to pour, place it in a saucepan of hot water or microwave it on high, stirring every 30 seconds, until the crystals dissolve. The honey will quickly return to a smooth liquid.

by CNB