Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- adjective of honey Made wholly or predominantly from the
nectar of a single plantspecies .
Etymologies
Sorry, no etymologies found.
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Examples
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Lime blossom, also known as linden blossom or tilleul in French, is a source of tea and monofloral honey.
Proust Revisited: Madeleines and Lime Blossom Tea Michelle Krell Kydd 2009
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Honey that is harvested in this manner is referred to as varietal or monofloral honey.
Archive 2008-08-01 Michelle Krell Kydd 2008
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Like wine, monofloral honey is best paired with cheese or fruit, so its flavor can be thoughtfully savored.
Archive 2008-08-01 Michelle Krell Kydd 2008
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Honey that is harvested in this manner is referred to as varietal or monofloral honey.
Ambrosial Delights of Varietal Honey Michelle Krell Kydd 2008
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But there was a guy on the lower floor selling monofloral honey, and I liked the taste of the buckwheat honey so much that we bought a jar.
dailycomic Diary Entry dailycomic 2008
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There are over 300 types of monofloral honeys available in the United States according to the National Honey Board.
Ambrosial Delights of Varietal Honey Michelle Krell Kydd 2008
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There are over 300 types of monofloral honeys available in the United States according to the National Honey Board.
Archive 2008-08-01 Michelle Krell Kydd 2008
-
Like wine, monofloral honey is best paired with cheese or fruit, so its flavor can be thoughtfully savored.
Ambrosial Delights of Varietal Honey Michelle Krell Kydd 2008
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Though most honey is made from a mixture of nectars from different flowers, some 300 different “monofloral” honeys are produced in the world, with citrus, chestnut, buckwheat, and lavender honeys especially valued for their distinctive tastes.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Though most honey is made from a mixture of nectars from different flowers, some 300 different “monofloral” honeys are produced in the world, with citrus, chestnut, buckwheat, and lavender honeys especially valued for their distinctive tastes.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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