Distinctively flavored honey from sourwood trees in Appalachian Black communities. Light, slightly anise-flavored. One of America's most prized regional honeys.
Black beekeeping in the Appalachian mountains is a tradition that has been largely invisible in mainstream food media. Black mountain families in western NC and eastern TN kept hives as part of the household economy — honey sweetened the biscuits, soothed the coughs, and was traded with neighbors. Sourwood is the queen of Appalachian honey and the one that people who know, know.
Raw sourwood honey contains hydrogen peroxide-generating enzymes with documented antimicrobial properties. Flavonoid content supports cardiovascular protection and antioxidant defense. Local raw honey consumed regularly may reduce seasonal allergy response through low-dose allergen exposure. Sourwood honey's unique floral compounds are specific to the Oxydendrum arboreum tree and not replicated in any other honey — making it nutritionally and functionally distinct from commercial clover honey.
Use raw, unfiltered sourwood honey only — heating destroys the enzyme activity that gives it therapeutic value. Drizzle on warm biscuits or cornbread (the warmth of the bread does not destroy the enzymes the way boiling would). Stir into warm tea under 105°F. Use in baking where the distinctive anise note amplifies flavor in honey cake, cornbread, and sweet potato dishes. Spread on a biscuit with butter and eat it slow.
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