Glossary
A very light, mild honey produced by bees foraging on rapeseed (Brassica napus), also widely known as canola. Rapeseed honey is one of the lightest-colored and mildest-flavored honeys produced in significant quantities, but it crystallizes extremely rapidly due to its high glucose content, often setting solid within weeks of extraction.
Rapeseed honey is nearly white when crystallized (which happens very quickly) and has a very mild, slightly peppery flavor with minimal floral notes. Its light color and neutral taste make it a popular table honey in Europe, where rapeseed is one of the most important agricultural crops and nectar sources.
The extremely high glucose-to-fructose ratio (glucose content of approximately 40 percent or more) drives rapid crystallization. Many beekeepers report that rapeseed honey can begin crystallizing in the comb before extraction, creating challenges for the harvest.
Rapeseed is one of the most important honey crops in Europe, Canada, and parts of the northern United States. The bright yellow fields bloom in April and May, producing a massive but relatively brief nectar flow. Colonies can produce 50-100 pounds of surplus honey from a strong rapeseed flow.
Due to its rapid crystallization, rapeseed honey is often processed into creamed honey (where controlled crystallization produces a smooth, spreadable texture). It is also an excellent honey for baking because its mild flavor does not overpower other ingredients.
Yes. Canola is a cultivar of rapeseed (Brassica napus) developed for low erucic acid content. The honey from canola and other rapeseed varieties is essentially identical. The label used depends on the region.
The very high glucose content (approximately 40+ percent) provides abundant crystallization nuclei. High glucose honeys crystallize quickly because glucose is less soluble in water than fructose. Rapeseed honey can crystallize within weeks or even days of extraction.
You cannot prevent crystallization in rapeseed honey, but you can control the crystal texture. Seed it with 10 percent finely crystallized honey immediately after extraction and store at 55-60 degrees to produce smooth creamed honey rather than coarse, grainy crystals.
Keep Learning
Browse hundreds of terms covering honey, beekeeping, and natural skincare.