Where commercial honey is blended for consistency, wildflower honey is whatever the bees foraged in a specific region during a specific bloom window — clover, blackberry, alfalfa, sage, depending on what was flowering. The flavor profile shifts spring to fall and from one valley to the next; it’s the agricultural product least standardized by industrial food.

Look for raw, unfiltered, single-origin honey from a local producer when you can. The label should say where the apiary is. Skip anything that says “product of multiple countries” — that’s the supermarket-blend tell.

Use it where its character matters: drizzled over fresh cheese, stirred into yogurt, glazing roasted carrots, or sweetening a vinaigrette. Cooking past 110°F destroys most of the volatile flavor compounds — heat carefully or save it for finishing.