Thyme honey

Miel de thym

What it is

Thyme honey from Mount Hymettus was the honey of ancient Athens, sold and taxed under its own name, with the hillsides above the city kept for hives. What sets it apart is phenolic rather than floral: it reads almost savoury, which is why Greek and Provençal kitchens put it on cheese and lamb rather than on cake.

In the kitchen

Use it where you would reach for a sweet-sour glaze: a spoonful whisked with lemon and olive oil is the standard dressing for grilled feta or fried manouri. On roast lamb, brush it on in the last ten minutes — it burns bitter long before the meat is done.

Goes with

Feta Lamb Walnut Yogurt Olive oil Manouri

Same species

Thyme Wild thyme

In season alongside

Grey shallot Lovage Marjoram Angelica Cilantro / Coriander Curry plant

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