What Makes a "Varietal" Honey?
Honey takes on the flavor, color, and aroma of its nectar source. When bees forage predominantly on one type of flower, the resulting honey is called a monofloral or varietal honey. When they mix sources, you get wildflower or polyfloral honey.
To be labeled as a varietal, honey typically needs to be at least 45-50% from a single nectar source (there's no official USDA standard, but this is the industry convention). Getting a true varietal requires:
- Timing your harvest — Pull supers immediately after a specific bloom ends
- Geographic location — Being near large stands of the target plant
- Separate extraction — Keep varietal supers separate from mixed-flow honey
Most backyard beekeepers produce wildflower honey—and that's perfectly fine. It's delicious and sells well. But if you happen to be near a major nectar source, you might be sitting on a premium product.
Premium Varietals ($15-25+/lb)
These are the honey world's equivalent of fine wine—rare, regionally specific, and commanding serious prices.
Tupelo Honey
White Tupelo (Nyssa ogeche)
Sourwood Honey
Sourwood tree (Oxydendrum arboreum)
Manuka Honey
Manuka bush (Leptospermum scoparium)
Note for US beekeepers: You can't produce Manuka, but it's worth understanding as a market comparison. The premium honey market exists—your local varietals can tap into similar demand.
Buckwheat Honey
Common buckwheat (Fagopyrum esculentum)
Common Varietals ($8-14/lb)
These are the honeys most backyard beekeepers will produce. They're not "lesser"—they're just more widely available.
| Varietal | Price/lb | Flavor | Region |
|---|---|---|---|
| Clover | $8-12 | Mild, clean, classic "honey" taste | Nationwide (most common) |
| Wildflower | $8-12 | Varies by location and season | Everywhere |
| Orange Blossom | $9-12 | Citrusy, light, fragrant | Florida, California, Texas |
| Alfalfa | $8-10 | Light, mild, slightly grassy | Western states, Great Plains |
| Blackberry | $10-14 | Fruity, medium body | Pacific Northwest |
| Blueberry | $10-14 | Tangy, slight berry undertone | Maine, Michigan, PNW |
| Avocado | $10-14 | Rich, buttery, molasses-like | California |
| Goldenrod | $8-11 | Strong, spicy, acquired taste | Eastern US (fall flow) |
| Fireweed | $12-16 | Delicate, tea-like, light | Alaska, Pacific Northwest |
| Sage | $12-15 | Mild, herbal, slow to crystallize | California (wild sage areas) |
What Can You Produce? (Regional Guide)
Your location determines your options. Here's what's realistic based on where you keep bees:
🌲 Northeast (NY, PA, NJ, New England)
- Spring: Fruit tree bloom (apple, cherry), maple, black locust, tulip poplar
- Summer: Clover, basswood (premium in some markets)
- Fall: Goldenrod, aster (best left for winter stores)
- Premium opportunity: Buckwheat if grown nearby
🌴 Southeast (FL, GA, SC, NC)
- Spring: Orange blossom (FL), gallberry, tulip poplar
- Late Spring: Tupelo (FL panhandle only), Sourwood (Appalachian mountains)
- Summer: Cotton (if nearby), palmetto
- Premium opportunity: Tupelo, Sourwood—if you're in the right spot
🌽 Midwest (OH, IN, IL, IA, MN, WI)
- Spring: Fruit trees, dandelion (not a varietal source)
- Summer: Clover (dominant), basswood, alfalfa
- Fall: Goldenrod, soybean (subtle honey)
- Premium opportunity: Basswood can command $12-15/lb regionally
🏔️ West (CA, OR, WA, Mountain States)
- Spring: Citrus (CA), wildflowers
- Summer: Blackberry (PNW), sage (CA), star thistle, alfalfa
- Premium opportunity: California sage honey, fireweed (AK/PNW)
💡 How to Identify Your Honey
What Affects Honey Price?
Beyond the varietal itself, several factors influence what you can charge:
1. Raw vs. Processed
"Raw" honey hasn't been heated above hive temperature (95°F) or ultra-filtered. It retains pollen, enzymes, and the full flavor profile. Raw honey commands a 20-40% premium over processed honey.
If you're a backyard beekeeper extracting with a hand-crank extractor and bottling without heating, congratulations—your honey is raw by default.
2. Local Sourcing
"Local" honey has massive appeal. People believe (with some scientific support) that local honey helps with seasonal allergies, since it contains local pollen. Whether or not the science is settled, the perception adds value.
Local honey consistently sells for $12-18/lb at farmers markets—double or triple grocery store prices.
3. Packaging
Presentation matters more than beekeepers want to admit.
- Glass jars sell better than plastic (perceived quality)
- Hex jars and muth jars (the classic honey jar shape) command premiums
- Professional labels with your farm name boost perceived value
- Comb honey (chunk or section) sells for $20-30/lb
🍯 The Math on Packaging
4. Crystallization Status
Crystallized honey is perfectly fine—it's natural, and some cultures prefer it. But in the US market, liquid honey sells better. If your honey crystallizes, you can gently warm it (under 110°F) to re-liquefy, or market it as "creamed honey" (controlled crystallization creates a spreadable texture that commands premium prices).
⚠️ Crystallization Speed by Varietal
- Fast crystallizers: Clover, alfalfa, goldenrod, canola (weeks to months)
- Slow crystallizers: Tupelo, sage, acacia (stays liquid 1-2+ years)
- Your best sellers are often the slow crystallizers—easier to store and sell
Where to Sell Your Honey
Once you know what you've got, here's where to move it:
| Channel | Price Potential | Notes |
|---|---|---|
| Farmers Markets | $12-20/lb | Best margins, direct customer relationship |
| Farm Stands / Roadside | $10-15/lb | Low effort, passive income |
| Local Grocery / Co-ops | $8-12/lb wholesale | Volume potential, but they take 30-40% |
| Restaurants / Bakeries | $8-15/lb wholesale | Repeat customers, bulk sales |
| Online (Etsy, own site) | $12-25/lb | Shipping costs eat into margins |
| Wholesale to Packers | $3-5/lb | Last resort—loses the "local" premium |
📋 Cottage Food Laws
Making the Most of Your Harvest
For most backyard beekeepers, here's the practical approach:
- 1 Know your local flows. Join your beekeeping club and ask what's blooming when. Make a calendar.
- 2 Extract separately. If you have a strong spring flow (black locust, tulip poplar) and a fall flow (goldenrod), keep them apart. They'll taste different.
- 3 Label honestly. If you're not sure it's a true varietal, call it "wildflower" or "spring harvest." Customers appreciate transparency.
- 4 Invest in presentation. Nice jars and labels pay for themselves in higher prices.
- 5 Sell local first. The "local" label is worth more than any varietal name to most customers.