Knotweed vs Buckwheat Honey: Two Dark Honeys Side by Side

Two late, dark harvests

Buckwheat is a fast-growing crop with clusters of small white flowers, planted in many northern farming regions. It blooms in mid to late summer, and bees working those fields make a very dark, distinctive honey.

Knotweed blooms even later, sending up creamy plumes along riverbanks and field edges in early autumn, when most other nectar has dried up. Beekeepers value it as a last strong flow before winter. The honey it produces is dark, rich and unlike most others.

Knotweed vs buckwheat honey at a glance

The key differences:

How they taste

Buckwheat honey tastes malty and earthy, with notes often compared to molasses, dark caramel, pumpernickel or even a farmyard. Its flavor lingers long after you swallow. It can be polarizing: people tend to love it or need time to warm up to it.

Knotweed honey is bold too, but its character leans herbal and resinous rather than earthy. Many tasters describe hints of dark fruit, spice and toasted grain, with a smoother finish than buckwheat. For some people, it is an easier first step into dark honey.

Color on the honey scale

Both sit at the dark end of the USDA honey color scale. Buckwheat is usually the darker of the two, often almost opaque in the jar. Knotweed glows a deep reddish amber when held to the light.

Phenolic compounds in dark honey

Research has consistently found that darker honeys tend to contain more phenolic compounds and show stronger antioxidant activity in lab tests than lighter honeys, as summarized in a review of honey composition. Buckwheat honey is one of the most studied dark honeys.

Lab scores do not equal effects in the body, so choose based on taste and use. Our article on honey antioxidants has more background.

Best uses for buckwheat honey

Buckwheat honey's molasses depth is perfect in gingerbread, rye and pumpernickel breads, baked beans, barbecue sauce and glazes for pork or beef. It pairs beautifully with blue cheese and aged cheddar, and it holds its own in strong coffee.

• Gingerbread and spice cakes
• Baked beans and barbecue sauce
• Blue cheese
• Strong coffee

Best uses for knotweed honey

Knotweed honey shines with strong black tea, chai and coffee, and in savory glazes for roasted carrots, squash, root vegetables and lamb. A spoonful in warm water with lemon and ginger is a cozy cold-season drink. It also pairs well with aged gouda and manchego.

Our article on honey and rosemary has glaze recipes that suit knotweed perfectly.

A dark honey flight

Set out a slice of aged cheese, a few walnuts and two small spoons, one of each honey. Taste knotweed first, then buckwheat, since buckwheat's flavor lingers longer. Notice how knotweed's herbal notes play with the nuts, while buckwheat's maltiness deepens the cheese.

Texture and crystallizing

Both are thick, full-bodied honeys. Buckwheat often crystallizes into a dense, fudge-like set. Knotweed's crystallizing varies but tends to be smooth. Warm either gently in a bowl of warm water to make it pourable again.

Our knotweed and buckwheat honeys

Raw Knotweed Honey is harvested in North Dakota from the late-autumn knotweed bloom, once a year. Raw Buckwheat Honey is harvested in New York State, near-black, malted and earthy. Both are cold-extracted and never heated above hive temperature, with the natural pollen left in.

Cooking tip for dark honeys

Dark honeys can taste bitter if scorched, so add them late to glazes and sauces. In baking, lower the oven by about 25°F when using honey in place of sugar. Our baking with honey guide explains the swap.

Who should pick which

Pick buckwheat if you love molasses, dark rye and intense flavors, or want the classic dark honey for winter baking. Pick knotweed if you want a bold honey with herbal, aromatic character that is a touch smoother. Fans of one usually enjoy the other.

The takeaway on knotweed vs buckwheat honey

Knotweed vs buckwheat honey is a contest between two bold, dark jars. Buckwheat is earthier and maltier; knotweed is more herbal and resinous. Both are wonderful in strong tea, glazes and with aged cheese.

Knotweed vs buckwheat honey in winter drinks

On cold evenings, both dark honeys make warming drinks. Stir knotweed honey into hot water with lemon and sliced ginger for a fragrant, herbal mug. Buckwheat honey is wonderful in a spiced milk with cinnamon and nutmeg, where its malty notes taste almost like a malted drink. Add the honey once the liquid has cooled slightly so its aroma stays bright.

Taste the dark side

Order Raw Knotweed Honey and Raw Buckwheat Honey for your own comparison. Save with a 3 jar or 6 jar pack of any honey, and orders over $50 ship free. Visit our shop.