Wildflower Honey has always been a different type of honey mainly because Wildflowers are not deliberately cultivated. They just delicately grow in the wilderness, carpeting fields, and forests. Wildflower Honey has a unique flavor and appearance and no two are the same. Its unpredictability makes it alluring for honey connoisseurs and gourmands.
This multi-floral honey is exquisite golden nectar, sourced from different flowers. Depending on the season, color, flavor, and intensity can vary but it usually has a light, fruity, and floral notes.
Wildflower Honey Trivia
- Texas is a floral wonderland with over 5,000 years of native plant species and 2700 species are considered as Wildflowers. Some Wildflowers include Bluebonnets, Indian paintbrushes, Sunflowers, Blue-eyed grass, Tickseed.
- Bluebonnets and its five species are considered recognized as the state flower of Texas.
- Some studies say that consuming small amounts of Wildflower Honey can is effective in developing antibodies to combat seasonal allergy triggered by Wildflowers.
Wildflower Honey Buying Guide
Organic Wildflower Honey should have a natural taste and aroma. Anything that is cloyingly or sickeningly sweet is not natural Honey. Most of the honey produced in the world comes from unidentified sources, mainly mixed with artificial sugars and coloring to achieve the liquid gold or amber color.
Wildflower Honey Production & Farming in Texas
Texas varies from different areas. Native wildflowers in Texas are attracting bees and are contributing to the Wildflower Honey production.
Preservatives and Chemicals
We emphasize the importance of checking the labels and knowing when to differentiate tastes and aromas when buying honey.
Artificial honey and fake honey are marketed as natural honey but both are different products. Artificial honey is just inverted sugar syrup, and the bees are not involved in the production process. Meanwhile, fake honey started from natural honey that was eventually altered by adding artificial ingredients such as sugar syrup, corn syrup, glucose, dextrose, starch, and flour.
In this case, it’s better to source Wildflower Honey and other honey types from local honey producers and beekeepers.
Packaging
Like normal honey, Wildflower Honey should be kept in sterilized, tight-lid containers that will protect the honey from contaminants.
Enjoying Wildflower Honey
There are so many ways to eat and cook with Wildflower Honey. Use it in cakes, cookies, bars, pies, tarts, and cheesecakes. You can also add it to your beverages, or as a salad dressing, and even as a basting ingredient for your grilled dishes.
Storage
Store your Wildflower Honey is a cool, dry place. Avoid exposing it to sunlight and keep it sealed at all times. There is no need to refrigerate your organic and natural Wildflower Honey.
Cooking
Baklava and Wildflower Honey compliment each other’s earthy flavors. The fresh, nutty, and piney taste of pistachios perfectly combines with the light, fruity, and floral notes of the Wildflower Honey.
Baklava with Wildflower Honey
Ingredients:
Syrup
1 ½ cups Wildflower Honey
½ cup water
1 tbsp fresh lemon juice
3 whole cloves
1 (3 inch) cinnamon stick
Filling
2/3 cup unsalted pistachios, coarsely chopped
1/3 cup blanched unsalted almonds, coarsely chopped
1/3 cup walnuts, coarsely chopped
¼ cup sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground cardamom
A dash of salt.
Other ingredients:
2 cups melted butter
24 (14X9 in) frozen phyllo dough sheets, thawed
1 tablespoon water
Procedure:
- To prepare syrup, combine honey, 1/2 cup water, juice, cloves, and cinnamon in a medium saucepan over low heat; stir until honey is completely dissolved (about 2 minutes). Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Remove solids with a slotted spoon; discard.
- Preheat oven to 350°.
- To prepare filling, combine pistachios and next 6 ingredients (through salt); set aside.
- Lightly coat a 13 x 9-inch baking dish with melted butter. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing end of sheet to extend over edges of dish; lightly coat with melted butter.
- Repeat procedure with 5 phyllo sheets and melted butter for a total of 6 layers. Sprinkle phyllo evenly with one-third of nut mixture (about 2/3 cup). Repeat procedure with phyllo, melted butter, and nut mixture 2 more times. Top last layer of nut mixture with remaining 6 sheets phyllo, each one lightly coated with melted butter. Lightly coat top phyllo sheet with melted butter; press baklava gently into pan. Sprinkle baklava surface with 1 tablespoon water.
- Make 3 even lengthwise cuts and 7 even crosswise cuts to form 32 portions using a sharp knife. Bake at 350° for 30 minutes or until the phyllo is golden brown. Remove from oven. Drizzle honey mixture evenly over baklava. Cool in pan on a wire rack. Store covered at room temperature.
