Malta, historically known as Melita, derives its name from the Greek and Latin words for honey (Μελίτη). This reflects the island’s rich history, floral abundance, and its status as a Phoenician trading hub. Today, Malta’s honey remains a symbol of its cultural and natural heritage, offering flavors as diverse as the island’s landscapes.

Beekeeping in Malta dates back over 2,500 years, with ancient terracotta hives discovered near Xemxija. These hives, designed to withstand the Mediterranean heat, are still used by some local beekeepers, a testament to Malta’s enduring apicultural heritage.

The island’s climate, with its abundant flora, ensures honey production throughout the year, making it a prized commodity for centuries.

Maltese honey is polyfloral, setting it apart from other Mediterranean honeys, which are often monofloral. This rich blend results from the island’s diverse flora, including:

• Wild thyme: Produces a bold, aromatic honey in summer.
• Clover: Yields a light, mild honey in spring.
• Citrus blossoms: Contributes a sweet, fragrant variety.
• Carob blossoms: Harvested in autumn, creating darker, richer honey.
• Prickly pear blossoms: Offers a sweet honey with a hint of watermelon and bubblegum flavors.
• Eucalyptus: Adds unique notes to the mix.

With over 1,000 species of wildflowers, Malta’s honey reflects the changing seasons, offering flavors that range from light and floral to deep and robust.

The Apis mellifera ruttneri, a subspecies of the western honeybee, is endemic to Malta. Recognized in 1997, these bees are:

• Smaller and darker than their European counterparts.
• Highly resistant to disease and adapted to Malta’s climate.

However, the introduction of foreign bees and pests, like the Varroa mite, threatens their survival. In 2024, the Maltese honeybee was officially declared Malta’s national insect, underscoring its ecological importance.

Maltese beekeepers face numerous challenges, including:

1. Predation by oriental hornets: These predators have destroyed nearly 70% of local hives.
2. Pests from imported bees: Foreign species risk introducing destructive pests like the small hive beetle.
3. Genetic pollution: Interbreeding with imported bees dilutes the traits of the native species.
4. Environmental factors: Drought reduces forage availability, impacting both honey yields and bee survival.

For a true taste of Maltese honey, visit The Snop House in Senglea. Guests can enjoy this delicacy at breakfast, accompanied by a variety of local jams (lemon, orange, strawberry, fig, and prickly pear), all made from Gozo’s agricultural bounty.

With its unique flavors, ancient roots, and ecological significance, Maltese honey is more than a culinary delight—it’s a reflection of the island’s rich history and biodiversity.

Discover the taste of Malta’s heritage and bring home a jar of this liquid gold as a souvenir from your Mediterranean journey!