South of Sicily, in the Mediterranean, lies Malta –a crossroads of cultures and traditions known since ancient times for its “liquid gold:” an exceptionally good honey that speaks volumes about the archipelago’s biodiversity.
The history of apiculture in Malta dates back to the Phoenicians, who were already keeping bees in terracotta pots as early as in the third century BCE. Complex apiaries were dug into the rock, and evidence of this tradition can still be seen in the Maltese and Gozitan countryside. These ancient methods, handed down from generation to generation, only changed in the 20th century with the introduction of modern hives in the 1950s.
The name of the archipelago itself is related to this tradition. The Greeks called the archipelago Melite, comes from the Greek word meli, meaning “honey” –or anything honey-sweet, in general. Clearly, honey has been instrumental to the island’s cultural identity. Malta’s endemic bees, Apis Mellifera Fruneri, are particularly adapted to the local environment and produce honey that varies greatly according to the season and the flowers available.
Honey for every season
Maltese honey is characterized by its diversity, with variations depending on the flowers pollinated by bees during the different seasons. Each honey has its unique flavor, color, texture, and healing properties.
Spring honey: Known as Millefiori, this type of honey is mainly made from citrus, borage, and thistle nectars. Its flavor varies according to the flora available at the time, but it generally has sweet and delicate floral notes. It is particularly popular as a natural remedy for spring allergies. It has also many different uses in Maltese cuisine.
Summer Honey: Known locally as ghasel tas-saghtar, this is one of Malta’s most prized varieties. This honey is produced by bees pollinating wild thyme. Characterized by an intense aromatic flavor, this honey is prized for its unique tang and its many medicinal properties, including antibacterial and anti-inflammatory effects. Its production is limited to short periods of the year, making it a rare and sought-after product.
Autumn honey: This type of honey is characterized by a stronger flavor and darker color due to the carob flowers it is made of. It has remarkable soothing properties against sore throats. Its production depends on the autumn rains, which affect the availability of flowers.
Other types of honey
Eucalyptus honey: although less common than other types, it has a refreshing flavor that makes it highly sought after. Produced by bees collecting nectar from eucalyptus flowers, it has an amber color and a lingering aroma with balsamic notes. It is often used to relieve respiratory symptoms due to its soothing properties.
Honeydew Honey: Although not exclusively Maltese, honeydew honey is produced in some areas of the island and is known for its thick consistency. This type of honey is produced when bees collect honeydew from insects such as aphids that feed on plants. Honeydew honey is exceptionally rich in minerals, making it very nutritious, and boosting the immune system.
Whereas Maltese honey is delicious on its own, it also plays a key role in traditional Maltese cuisine, being used in a variety of sweet and savory dishes. Even more so, guided tours of honey distilleries and apiaries offer tourists the opportunity to discover the production process and try different varieties straight from the source.
Visiting Malta without trying its honey would be to miss part of the very essence of the archipelago –the sweet, beating heart of the Mediterranean.
