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Coriander blossom honey

Categories: Product of the week

A rare Bulgarian honey with a flavour that belies its namesake

The first thing to note about the organic Bulgarian coriander blossom honey at From Field and Flower is, it categorically does not taste like coriander. We’ll leave it to you to decide whether that’s a good or a bad thing. The golden syrupy, frangipane notes that do come through in this richly thick and treacly honey, however, are sure to leave no one on the fence. “This honey is very nostalgic for me—it reminds me of the liquorice sweets my grandad used to have,” smiles Sam Wallace, co-owner of the stall. “It’s very different from the flavour of coriander. We were looking for a herbal honey and while coriander has its place, we were unsure what to expect—but then we tried it and thought, this is incredible.”

While it’s the first Bulgarian honey to arrive at the stall, the country has a rich history of apiculture, with a climate that’s ideal for beekeeping. This particular golden elixir is one of the rarest, however, due to the herb’s susceptibility to inclement weather conditions. “Coriander only blossoms once every four to five years,” Sam explains. “But through cultivation and crop rotation, the farmers are able to produce the herb year-round. That’s also how the honey manages to be organic; because it’s essentially farmed.”

The honey producers have a symbiotic relationship with the coriander farmers: they help pollinate the crops with their army of bees and in turn, of course, get the nectar from the blossoms. “The beekeeping family that supply us are committed to producing raw, organic honeys in harmony with the ecosystem. They love what they do and really respect their bees—they’re their workforce, after all,” Sam continues. “Even though they’re one of our larger producers, and very professional, they’re dedicated to the same values that we are.”

By the spoon
Most importantly, though, their honey is downright delicious. “I have to say, I generally enjoy it just by the spoon!” Sam laughs, “I find it very comforting.” If there’s one rule to go by, given its saccharinity, it’s to avoid pairing it with anything too strongly flavoured. “You could have it with yoghurt, goat’s curd, or nice, fresh lactic cheeses. I’d lean away from Russian rye, which has quite a lot going on, and go toward classic country style loaves, French bread, good sourdough, or crumpets,” Sam ponders. “It’s just dreamy with anything toasted.”