Sage honey is one of those "special" honeys that has the unique distinction of being one honey that does not crystallize.  The reason that it doesn't crystallize is because of it's high sugar content.  Black button sage grows in the foothills of the Sierra Nevada mountains in California and can be rare depending greatly on the rain fall for the year.   The salvia plant does come in three different verities, black button, white and purple.  Each different plant will produce slight flavor variations.

Because of its unique flavor profile sage honey is one of the most popular honeys in the western united states.  It is lighter in color and has a slightly herbal flavor with a floral aftertaste.   For honey enthusiasts it has a mild flavor that pairs well with herbs like rosemary.  Used as a marinade or glaze for any game meat, veal and prosciutto.  It pairs extremely well with Parmesan cheese, manchego cheese and strawberries.  It is also the perfect honey for a strong black tea.  It does not overpower the tea but also is able to hold its own against the earthiness of the black tea.  

When buying sage honey you will want to choose a honey that is raw and preferably totally unprocessed.  Adding heat to the honey can ruin the integrity of the flavors.  Be aware that grade A labels allow the honey to be heated to 140 degrees which is too hot for this delicate honey.  The honey should not be heated to more that 100 degrees.  The best option is to buy honey that is cold packed and has had no heat added.  This type of honey is hand packed after the wax cap has been scraped off the honey.  It is as close as you can get to sticking your finger into the hive!  Now you know everything you need to know about sage honey.

Lory Sanchez