Goldrenrod is exceptionally fragrant on sunny days like today.
Much of the late season honey is derived from goldenrod and it’s easy to tell because the smell of the goldenrod in the air has a similar pungency as the honey we harvest in the fall.
Goldenrod honey crystallizes quickly due to its high glucose content and can take on such a strong earthen odour as to be unpleasant to more sensitive taste buds. I’m not in love with it. I can see how it’s an acquired taste. Most of our fall honey comes from a variety of nectar sources, so it’s not too pungent.
We began stealing honey from our bees, a little bit at a time, beginning in July. Almost half the honey was in comb form, all natural and beautiful. The rest was extracted liquid honey in jar form, not exactly natural or nearly as pretty, but it’ll do you. The last batch of honey was extracted today — the jar on the left in the photo. Compare it to the jar on the right that was extracted a month ago.
Judging from its golden appearance and its flavour (almost sickly sweet and pungent), I think the honey extracted today is mostly Goldenrod honey. The honey we extracted a month ago is darker and the flavour is rich and earthy. Although it doesn’t qualify as a dark honey, I think much of the nectar for that honey may have been collected from Black Huckleberries that seem plentiful out in the country where the bees are now.
I didn’t have time to observe the bees this year, so I’m just guessing. It’s fun to wonder, though. Every batch of honey this year was different.