Forest Honey [ORGANIC]

Organic Forest Honey from the Welzheim Forest – bold & aromatic

Organic forest honey from Die Honigwanderer is not derived from floral nectar, but from honeydew – a secretion left by aphids on fir and spruce trees. Dark, tart, bold, with light notes of resin. A single-origin organic honeydew honey from the Welzheim Forest in Baden-Württemberg.

Organic forest honey from Die Honigwanderer is a dark, tart honeydew honey from the Welzheim Forest in Baden-Württemberg, harvested by an organic partner apiary in mid-summer. The beehives are located at coordinates N48° 53' 11.861" E9° 44' 19.136" in the heart of the Swabian-Franconian Forest, at an altitude of around 500 meters. The honey remains liquid and dark in tone, with malty and slightly resinous notes – single-origin, with no additives and no flavorings.

Deep in tone, malty and resinous

In the jar, the forest honey appears as a dark mahogany; on the palate, it reveals a tart, malty sweetness with resinous, spicy, and liquorice notes. Unlike floral honey, it does not taste perfumed, but earthy, spicy, and deep – the forest in liquid form. You can recognize it by its dark amber hue and bold first impression.

Honeydew is created when aphids and other sap-sucking insects ingest the sap of conifers and leave a sugary droplet on the needles. The bees collect these droplets and refine them in the hive. This creates a dark organic forest honey with a low glucose content of around 28 percent – which is why it remains liquid in the jar for many months without the need for additives.

Pairs with rack of lamb and mountain cheese

On a slice of sourdough bread with salted butter, the forest honey reveals its full depth; a scant teaspoon is enough. In marinades for rack of lamb or spare ribs, the organic honey creates a beautifully caramelized glaze without becoming overly sweet. A dollop on grilled halloumi with rosemary is also a winner for a summer barbecue.

It dissolves well in tea; a teaspoon per cup adds a warm, spicy depth to your evening. It truly shines when paired with aged mountain cheese or in yogurt with toasted walnuts in the morning – the nuttiness picks up on the tart notes. Trying a small sample of the range is worth it, as the other organic honeys from Die Honigwanderer all taste different, each with its own unique profile.

Honeydew at the end of the journey

The journey for the Die Honigwanderer range begins in mid-May with the acacia blossom in Märkische Schweiz and ends in mid-summer with the honeydew in the Welzheim Forest. Unlike floral nectar, honeydew is a fickle natural product – sometimes the forest yields abundantly, sometimes barely at all, as Simon describes the harvest year in retrospect. During a dry summer, the aphid population fails, and there is almost no forest honey.

Behind the brand Die Honigwanderer are Stefanie and Simon Weber, who have been curating a network of around 70 beehives from organic partner apiaries across Germany since 2024. Each single-origin honey comes from a clearly defined forage area, and every partner apiary works according to strict EU organic guidelines. The honey is spun gently, not heated, and bottled without any additional ingredients. The Die Honigwanderer range consists of six single-origin honeys – each one representing its own forage region.

It stays liquid for months

Stored dark and cool at 10 to 18 degrees, it keeps for a long time. It remains liquid for months. If it should ever crystallize, warm it in a water bath at a maximum of 40 degrees for five to ten minutes. On a slice of dark sourdough bread with a little sea salt on top, the contrast really brings out the resinous notes. If you prefer something even bolder, opt for the organic chestnut honey as a companion.

Organic inspection body DE-ÖKO-037 German Agriculture