In the Georgia Piedmont, once the red maple begins blooming in January, the bees begin expanding their colonies in preparation for the main nectar flow. Colony buildup is aided by wisteria, redbud, and stone fruit trees (apples, peaches, pears, etc). This nectar is not usually stored as honey, though every now and then we’ll get some wisteria honey and it’s kind of magical (it tastes like Concord grapes).
The main nectar flow really kicks off when holly blooms, which is usually around the end of March. This is followed by black gum tupelo, tulip poplar, blackberries, privet, and clover, which take the main nectar flow through to June. No honey is made in the late summer, and in some years we get a small fall harvest.
Spring (pink dot): Light and very aromatic. The holly imparts a powerful bouquet of fresh flowers, which is buttressed by the richness of tulip poplar and fruitiness of the tupelo. This strong-flavored honey is excellent on cheese, drizzled on tart berries, or in cocktails. It can overpower PB&Js, however. This is in very limited supply.
Early Summer (blue dot): Mainly clover, privet, tulip poplar and blackberry. This light honey is mildly floral, and the poplar and privet impart a juicy fruitiness that reminds me of biting into a naval orange. This is a great all-around honey.
Fall (brown dot): A rare commodity in the Piedmont. We typically leave it for the bees as winter food, but often a colony or two will g et on a good flow and will make enough t o harvest. The asters impart a car amel richness, while the a utumn olive provides a subtle mintiness. This is our kids’ favorite honey on toast or sandwiches. These are in very limited supply.
