1 Honey Tasting: Introduction A taste of honey can began a ... - Hazon

Honey Tasting: 

Introduction 

A taste of honey can began a story (or unit) about fascinating insects, the 

importance of pollinators for our own food supply as well as culinary and 

other history, environmentalism and more. 

Honey is created when bees collect plant nectar from flowers transform it, 

with enzymes from their own bodies, into a stable carbohydrate and mineral 

rich product. Honeybees make honey to feed themselves and their hive 

mates. Enterprising humans have figured out, over the millennia, many 

ways to “harvest” this delicious crop. The color and flavor of honey is 

influenced by many factors, including the location of the hive, the available 

floral sources and climatic conditions. Even a hive in the same spot will yield 

a varied selection of honeys over the course of a summer. 

Honey is also one of the oldest foods and was common in ancient Egypt as 

well as being mentioned in the Bible and Qur'an. If harvested correctly, 

honey almost never spoils: an edible jar of honey was found in an Egyptian 

Pharaoh’s tomb. Lately, new research into its antibacterial and anti-fungal 

properties including honey as the treatment of choice for some burns and 

wounds. 

…Has the texture of soft lemon curd. Floral aromas of spring hedgerows, straw bales and 

wildflowers. Smooth and intense flavors, with notes of honeysuckle and caramel 

Pale gold in color and deliciously syrupy. Soft floral aromas with hints of the seaside. 

Pale beige color, aroma varies from sweet floral to deep, slightly earthy tones. Very floral flavor, 

though not too sweet, with hints of vanilla and spice… 

A lesson from Save the Bees – a interdisciplinary thematic unit on honeybees, by Anna Herman, 2010, for more 

information about this work, contact Anna @ foodowork@aol.com 

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HONEY TASTING 

Objective: 

To develop a vocabulary and experience with sensory inquiry by comparing 

and contrasting several varieties of honey. 

Secondary objective is to interest and excite students to want to explore and 

learn more about the fascinating insects that make this amazing product. 

Additional objectives might be as part of a unit or discussion about food 

webs, local foods, Rosh Hashanah, the physiology of taste etc. 

Supplies: 

More than one type of honey. Try to find at least three. There are many 

many combinations you could offer. Try to select honeys that appear 

different – in color, in opacity, in thin vs. crystallized or with comb and 

without. The more variety the easier it is for younger students to compare. 

Sometimes I just offer honey from different frames in one hive – which 

represent honey from early spring and from mid-summer. Even though 

made by the same bees weeks apart the honey looks and tastes dramatically 

different. Find a local beekeeper, through a farm market or local bee 

association, purchase honey on trips and compare Vermont to New York or 

Paris to Philadelphia etc. 

Other supplies – could include honey in the comb, herbs or flowers or 

fragrant woody branches or fruits to “scratch and sniff” 

Set up: 

Have several jars of honey, small plastic spoons or popsicle sticks. 

Ask or remind students about the five senses. Seeing, Hearing, Touching, 

Tasting, Smelling 

First: Color, Clarity - Seeing 

(ask your students to) observe and note: 

Is the honey light, amber, dark brown, opaque, clear, transparent ? 

Second: Aroma – Smelling 

Offer a sniff of each of the jars 

(ask students to) observe and note: 



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Is the aroma fresh, floral, herbaceous, fruity, pleasing, strong? 

Are there other things this honey reminds you of….forests or fields, grass, 

flowers, animals, berries etc. 

Individuals or small groups can jot down their descriptive words for each 

different honey, and preferences or other opinions 

Third/Fourth: Flavor and Texture: Tasting & Touching – 

Take/offer a small spoonful of honey 

What is the texture (touch) – smooth, thin, runny, thick, gritty - or some 

combination? 

Can you describe the flavor? Is the honey sweet (of course!), are there any 

obvious flavors that jump right out. Is there any bitterness, herbaceous - 

ness (herb like qualities), what about floral or wood notes, herbs, 

caramel, balsam, leather, cream, cheese, smoke, fruits, berries, etc. 

Individuals or small groups can jot down their descriptive words for each 

different honey, and preferences or other opinions 

Hearing – this is a sense that is not really involved in this lesson, though 

the sound of slurping as students taste, and the comments one overhears 

can influence your experience 

If there is an observation hive as part of your lesson – you can ask students 

to listen to the bees…observation hives provide endless learning 

opportunities….the sounds from the hive vary seasonally and can indicate 

overall “disposition” of the hive. 

As a summary leaders can create a master list of all the descriptive 

words and see where there are similarities and differences of opinions 

amidst the group. Students discuss and determine agreement or not 

on the traits of each honey. Students can taste again after hearing 

some of the descriptive words and see if they can now find the aromas 

or flavors that others have noticed. This interactive opportunity can 

heighten students awareness and help them to develop their 

confidence in tasting and describing tastes, as well as evaluating 

flavors and aromas. It is fun to try this again another day with the 

same honey selection and see what taste memories are revived. 

Let me know what other sorts of directions you go with this idea… 



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1 Honey Tasting: Introduction A taste of honey can began a ... - Hazon

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