THE SWEETEST SOUVENIR

From Slovenia to New Zealand, honey is creating a buzz worldwide as apitourism soars

by Waheeda Harris

Prized for centuries as a natural sweetener, honey is not only one of the world’s oldest sweet treats, but has become an essential in any chef’s tool kit, using it for everything from making a vinaigrette for salads, balancing the flavors of a sauce or to add a hint of floral to a dessert as each honey has its own flavor profile.

Today still, honey, created by bees using local floral nectars, makes for the sweetest of souvenirs, giving a whole new meaning to the expression “a taste of place.” Encouraging honey devotees to explore destinations in pursuit of the natural elixir, apitourism is flourishing in Italy, Greece and Canada, welcoming tourists to tastings on farm tours and the fine art of beekeeping.

With a lengthy history of beekeeping, Slovenia has been a strong proponent of apitourism and boasts the highest percentage of beekeepers per capita in the European Union. As the first country to proclaim May 20 as World Bee Day, it was honoring one of its own on his birthdate — Anton Janša, a noted 18thcentury bee expert and the beekeeping teacher of Habsburg Empress Maria Theresa.

Beyond Slovenia, many countries around the planet produce all kinds of types of honey, from kitchen staples to the rarest of elixirs.

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A wide world of honey

Tualang honey hive

Alfalfa, clover and wildflower are some of the INTERVIEW commonly seen types of honey on grocery shelves ENTREVUE or at farm stands. Rare varieties include Tualang honey, produced by a giant honey bee using jungle flower nectar in the Malaysian rainforest; sidr honey, sourced from the sidr trees in the MUSIC forests of eastern Yemen; and honey from Pitcairn MUSIQUE Island, a tiny, pollution-free South Pacific island with a population of 48. Turkish Peri Bali Turkish Peri Bali, often called elvish or fairy honey, is considered the world’s most expensive honey, recently priced at 5,000 euros per kilogram. Sourced from caves in the northeastern region of Turkey, the scant supply has made this specific honey a rare commodity. Turkey is the world’s second-largest producer of honey, while China takes the top spot with more than 132 million gallons per year.

Turkish Peri Bali, the world’s most expensive honey RECIPE RECETTE COCKTAIL COCKTAIL

Souvenirs with a sense of place

A tasty way to experience the flowers of a destination’s landscape, honey makes for a great souvenir to take home or gift. Properly sealed and stored, it can last for several years. Here are some popular options to try.

Manuka honey, New Zealand. The Maori refer to the manuka bush as taonga, translated as ‘treasure.’ Sourced after the two- to six-week period when the Manuka shrub blossoms, this honey is a light shade of yellow, which naturally darkens over time. It has an earthy, somewhat herbaceous flavor, that shines through in chewy honey Anzac cookies, an oat-based treat originally created for Australian and New Zealander soldiers during the First World War.

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Miel de Galicia, Spain. Sustainable beekeeping is a hallmark of this northwest region of Spain, where honey is produced in the protected Sierra dos Ancares Mountains. Reflecting a spectrum of shades from pale yellow to deep amber, this honey’s notable flavors include eucalyptus, blackberry, chestnut and heather. Galician crepes (filloas), filled with fresh cream and honey, are a local favorite, especially during the Carnival season in February.

Tupelo honey, southern United States. Sourced from the flower nectar of the Tupelo tree, a type of lime tree that flourishes in the swampy areas, it has a unique amber hue with a distinct green shade because of the Tupelo’s flower pollen. Devotees love its bold flavor, ideal for hearty brunch fare, like sweet potato pancakes with spiced pecans, sweetened with honey instead of sugar. Slovenski med, Slovenia. The indigenous Carniolan bee is responsible for the country’s own supply as well as that for most of Europe. Prized for its very low water content, Slovenian honey has flavorful notes, courtesy of trees like acacia, linden, chestnut, fir and spruce. One of the country’s most beloved treats are medenjakis, spiced cookies usually enjoyed over the holidays.

Leatherwood honey, Australia. In Tasmania, the leatherwood trees bloom every summer, giving this honey a highly aromatic quality. Bright yellow in color with a soft butter consistency, it is easily spreadable at room temperature and has a spicy taste. Some Australian cooks use it to make a honey-based glaze, mixed with rosemary, garlic and ginger, on local lamb.

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Beekeeping is an art in Slovenia