Podkarpacki miód spadziowy is honey that can be either in crystallized or liquid form, gathered and produced in 17 forest districts and in two national parks in Poland. The honeydew must be gathered from the European silver fir (Abies alba), spruce (Pinaceae Picea) and Scots pine (Pinus sylvestris).

This unique honey is dark brown with greenish hues to almost black in color and has a thick and viscous texture throughout. After the crystallization process, its texture becomes finely granular and the color gets lighter. The taste is delicately mild and sweet, with a spicy scent reminiscent of the needles of the fir and pine trees. 

Miód wrzosowy z Borów Dolnośląskich is a unique heather honey gathered from the lower Silesia Forests in Poland. It is amber or tea-colored and has a thick, gelatinous texture. Its unique qualities are due to the area where the nectar is obtained - a flora of dense heaths and lush vegetation that has been preserved nearly intact, as it was home to military training sites until recently.

The honey has a high concentration of heather pollen and crystallizes easily into medium-sized granules. The scent is intense and strong-smelling while the taste is slightly bitter, sweet and sharp. It is the most famous honey of the Dolnoslaskie Voivodship and is usually eaten on its own, with fresh bread, or presented as a unique gift from the region.

Miód drahimski is a unique honey gathered in the Czaplinek, Wierzchowo, Barwice and Borne Sulinowo municipalities in Poland. It comes in five varieties. Buckwheat honey is dark brown and has a coarse texture and a sharp, intense, pungent flavor.

Heather honey is amber to orange in color, has a thick gelatinous texture and a sweet, intense, slightly bitter flavor. Colza honey is almost colorless, has a sticky texture and a mild, delicate, slightly bitter flavor. Lime honey is green to amber in color, has a gritty texture and a sharp and bitter flavor. 

Miód kurpiowski is a unique kind of honey gathered and produced in the Kurpie region, northeast of Warsaw in Poland. The tradition of beekeeping in the area goes back to the 15th century when the honey was shipped to the royal court, aristocrats and monasteries.

Today, the honey in the region is made according to the strict regulations of traditional production, making sure that it contains all the enzymes and compounds as it did in the past. Due to the diversity of the flora in the region, the trees, plants and herbs give Kurpie honey its delicate, spicy aroma, and acacia, honeydew, linden or mixed-flower flavors. 

Produced in the districts of Gortynia and Mantineia in the Arcadia prefecture, Meli Elatis Menalou Vanilia is the first Greek honey acknowledged by the European Union as a protected product. At least 80% of this honey comes from black fir, while the rest is mixed flower honey.

This world famous product owns the 'vanilia' name to its color that can be described as being between pearly white to caramel. The honey is not collected from the blossoms, but rather honeydew produced by microorganisms on the trunk of the black fir. 

Miel de Provence is honey produced from one or more flowers from the wild flora of the French regions of Provence-Alpes-Côte-d'Azur, Drôme and Gard. The single-flower honeys have a floral taste while multi-flower kinds of honey have a 'planty', fruity taste.

The honeys are unique in their organoleptic qualities deriving from the specific Provence flora, with flowers such as lavender and rosemary making unique lavender honey, and rosemary honey, made from only one type of flower. The products are packaged in glass jars and ready to be enjoyed, either for breakfast with toast and butter, or used in a variety of tea drinks.

This Portuguese variety of honey has great nutritional value, and it is made by the Apis mellifera bee species from the Iberian Peninsula. These bees are kept in the municipality of Lousã, near the city of Coimbra, and they feed on the nectar of local flowers and chestnut trees.

The honey is thick, syrupy, and dark amber in color, while its flavor is intense with notes of wood and heather. It can crystallize at low temperatures, at which point the intensity of its color. It can be eaten as raw, used as a sweetener and a sugar substitute, or can be incorporated into various traditional cakes and desserts.

Ikarian honey is a Greek type of honey produced on the island of Ikaria in the Aegean Sea. The honey is prized for its high quality, which is a result of the unique geographical and topographical attributes on the island. It has a medium to dark brown color coming from the herbs, pine trees, and other island flora.

The flavor is very rich and the honey is unfiltered, unheated, and unpasteurized. As there is no industrial farming on the island, the pollen and nectar collected by the bees are free of pesticides and chemicals. Filled with natural vitamins and minerals, the honey is often consumed by locals every day by spoonfuls, and it is believed that it is the reason why most of the people on the island live over the age of 90.

Pefkothymaromelo Kritis is a special variety of thyme and pine honey produced In Crete, an area which has the highest density of bees in the world. The sediment of this honeydew, or forest honey, contains pollen grains from up to 20 different plants in each honey sample.

Pefkothymaromelo Kritis has medium clarity and sweetness, and its flavor is mild, with floral notes and hints of wood and resin. It remains fluid for at least 12 months from the day of harvest.