Lavender Honey: Provence's Floral Honey, and How to Make Lavender-Infused Honey

True lavender honey

In Provence, beekeepers move hives to lavender and lavandin fields for the bloom in July and early August. The resulting honey, miel de lavande, is protected in France under the Miel de Provence label when it meets certain standards. Spain also produces lavender honey, and smaller amounts come from lavender farms elsewhere, including in the US.

True lavender honey is light amber, sometimes almost white when crystallized. It tastes delicate, floral and slightly herbal, not perfumed. Many people expect a strong lavender taste and are surprised at how subtle it is.

Lavender-infused honey

Infused lavender honey is regular honey, often a light one like clover, that has been steeped with dried culinary lavender buds and strained. It tastes much more clearly of lavender than varietal honey. You can make it at home: warm a cup of mild honey gently with 1 tablespoon of dried culinary lavender for 10 to 20 minutes without boiling, steep until cool, and strain. Use only dried lavender sold for food, not decorative or treated flowers. See how to make infused honey.

How to use lavender honey

Lavender honey shines in light, simple foods and drinks. Stir it into lemonade or iced tea, drizzle it over goat cheese or ricotta toast, use it in shortbread, panna cotta and honey ice cream, or whisk it into a lemon vinaigrette. A little goes a long way with infused versions.

• Lavender lemonade with honey syrup
• Goat cheese or ricotta toast with a drizzle
• Earl Grey or chamomile tea
• Shortbread, scones and lemon cake glaze
• Fresh berries and peaches

Al Safa honeys for lavender honey

We do not sell lavender honey. For a delicate, floral base for lavender infusions, our Clover honey is pale and clean, and our Orange Blossom honey brings a bright floral note of its own. Both are never heated above hive temperature.

Choosing culinary lavender

For infusions, use English lavender (Lavandula angustifolia), which has a sweeter, softer aroma than lavandin and is the type most often sold for cooking. Lavandin is stronger and more camphor-like and can make honey taste soapy. Buy lavender labeled culinary or food grade, because flowers sold for crafts or potpourri may have been treated or perfumed.

Start with less than you think. One tablespoon of dried buds per cup of honey gives a clear but gentle flavor; you can always steep longer. Strain well so no buds are left in the jar, and keep the finished honey sealed in the cupboard. If you see any sign of fermentation, discard it.

Lavender honey in Provence

Lavender bloom draws visitors to the plateau of Valensole and the area around Sault every summer, and local markets sell lavender honey alongside other Provence honeys. True lavender honey from these fields is a seasonal product, and prices reflect that. A good jar is pale, smells softly floral and tastes clean rather than perfumed.