Thyme honey

Different species of thyme grow in the Mediterranean countries.

In Italy unifloral thyme honey comes mainly from Thymus capitatus, in Greece from a variety of Thymus species and other plants of the mint family (Labiatae), and in Spain and France mainly from Thymus vulgaris.

A Greek study describes Hymettus honey, the best known Greek thyme honey, as produced mainly from Thymus capitatus, Thymus serpyllum and Satureja species.

Thyme pollen tends to be under-represented in Italian samples, with about 10,100 pollen grains per 10 g and 26.6 percent Thymus pollen, while Greek samples vary widely.

In a Greek study, 14 of 20 thyme honeys had Thymus as predominant pollen at 45 to 85.1 percent; samples with under 35 percent were rejected.

Colour is medium to dark with a normal honey tone, averaging 53.1 ± 10.8 mm Pfund.

In sensory analysis of Thymus capitatus honey, odour is of medium intensity and described as woody, chemical, fresh and floral.

Sensory panels rate sweetness medium, acidity medium, bitterness absent, aroma medium to strong, and the aftertaste of medium persistence.

Unifloral thyme honey shows quite high diastase and high proline, fructose and acidity, which causes a quick rise in HMF; its specific rotation shows the lowest values among the European unifloral honeys surveyed.

Among Greek unifloral honeys, thyme honey was among those with the highest HMF values, together with sunflower, orange and cotton honeys.

Thyme honey crystallises at a moderate rate.

Under the Codex standard a honey may be designated by its floral source only if it comes wholly or mainly from that source and has the matching properties.