Vegetal Honeys & Folk Syrups
A traditional flower syrup made from dandelion blossoms, resembling honey in color and consistency but made without bees.
Across cultures and centuries, the idea of “honey” has extended far beyond the hive. Before refined sugars were widely available, communities developed their own plant-based sweeteners from tree sap, fruit reductions, and natural plant secretions that could be gathered, filtered, or slowly concentrated over fire. These syrups were valued not simply as sources of sweetness but as expressions of landscape, season, and local knowledge—innovations shaped by climate, tools, and tradition. Although they contain no bee-derived honey, their appearance, viscosity, and uses often mirror those of true honey, giving rise to names and culinary roles that parallel the language of beekeeping. This category celebrates those traditions and the cultural skills behind them, highlighting the diverse ways humans have coaxed sweetness directly from plants.