If you have tried our Sage Honey Cupcakes, you may have noticed a subtle warmth behind the buttercream that is hard to place. That is sage honey — the unsung hero of our kitchen and one of the most beautiful ingredients you can keep on your shelf.
What Makes Sage Honey Special
Sage honey is harvested from bees that have foraged primarily on sage blossoms — most commonly in California, the Mediterranean, and parts of southern Europe. It has a very pale, almost water-white colour and an unusually mild, herbaceous flavour. Where most honey shouts, sage honey whispers.
How We Use It
We fold raw sage honey into our cupcake batter, into our buttercream, and as a finishing drizzle on our pistachio cake. It pairs especially well with citrus, with herbs (predictably), with goat’s cheese in our occasional savoury offerings, and with stone fruits in summer.
The first time I tasted real sage honey, I understood why ancient cultures considered it medicine. It does not just sweeten — it adds dimension.
Where to Buy It
Look for sage honey from small London suppliers like From Field and Flower or at Borough Market. Avoid anything blended — you want pure, single-origin sage honey for the full effect. Once you have tasted it, regular honey will feel one-dimensional in comparison.