The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called lentehoning, fruitbloesemhoning, koolzaadhoning.
In the Netherlands, spring honey is in season May to June, at its best in May. After the harvest, Dutch stores carry it until April. In November, Dutch spring honey comes from store or from under glass, not from the field.
Spring honey is harvested in April and May from fruit blossom, willow, dandelion and rapeseed. It is pale and sets quickly. Beekeepers sell it from May until it runs out.
Pale, creamy and firm. A beekeeper's label names the season and the place.
Sugars (fructose and glucose), with traces of enzymes, polyphenols and pollen; pale spring honey is lower in polyphenols than dark honeys.
To get the most: Raw, unheated honey keeps its enzymes; heating above about 40 degrees loses them. It is still sugar: a spoonful, not a cup.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Spread it; heating loses the blossom taste.
9 producers in The Field Guide sell spring honey, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 69 producers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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