What makes Meligyris honey special?

Meligyris honey is raw, 100% natural Greek honey gathered from the wild flora of Crete, and its flavour comes straight from the island's mountains, forests and herb-covered hillsides. Because the bees forage on thyme, sage, pine and heather rather than a single cultivated crop, each variety carries its own distinct aroma, colour and character. It's honey with a true sense of place, and it's a world away from the blended, heat-treated honey found on most supermarket shelves.

At Galanis Foods, we import the full Meligyris range direct from Crete. In this guide, we'll introduce the family behind the honey, walk through the main varieties, explain why raw Greek honey is so good for you, and share two simple recipes that put a jar to delicious use.

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Meligyris Greek Honey

Raw, unfiltered honey from Crete. Thyme, sage, pine, heath and honeycomb varieties.

Shop the Honey Range →

Beekeepers since 1920

Meligyris is a family company whose beekeeping traditions stretch back to 1920. Their apiary centre sits in the village of Arkalohori, in the countryside around Heraklion on the island of Crete. From this base, the family tends hives across some of the most pristine and biodiverse landscapes in the Mediterranean, following the seasons and the flowering of each wild herb.

That deep local knowledge is why Meligyris honeys, several of which have won international awards, are so closely tied to the terroir of Crete. You can read more about their story on the Meligyris producer page.

The Meligyris honey range

One of the joys of Meligyris honey is the variety. Each type is single-origin to a particular herb or tree, so the taste changes dramatically from one jar to the next. Here are the main varieties we stock.

Wild Thyme →

Internationally awarded, with a strong taste, golden colour and botanical aroma. Prized for its antibacterial qualities.

Oak & Chestnut →

Dark, strong and mineral-rich, with a bitter, nutty, tannic character. Gathered from high-altitude forests.

Organic Sage →

Heavy-bodied and mild with an elegant floral aftertaste, gathered from sage in the Cretan woodlands.

Pine Thyme →

Aromatic and dark amber, unique to Crete. Known for its antibacterial qualities and a natural boost for the body.

Beyond these, the range also includes White Thyme, Lemon & Orange Blossom, Organic Heath, Honey with Honeycomb, Mountain Tea (Malotira) and a beautiful amber & dark honey gift box that's perfect for gifting or for tasting several varieties side by side.

The health benefits of raw Greek honey

Raw honey has been valued as food and medicine in Greece since ancient times, and Meligyris honey is a genuinely nutritious pantry staple. Because it's unheated and unfiltered, it keeps the natural enzymes, antioxidants, vitamins and minerals that heavy processing strips away. Cretan thyme and pine honeys in particular are known for their antibacterial properties, especially for soothing respiratory and digestive complaints, while honey with honeycomb is often used to ease cold symptoms, support better sleep and boost immunity. One natural note to expect: over time raw honey may crystallise, which is completely normal and a good sign it hasn't been over-processed. Simply stand the jar in warm water to return it to a runny texture.

Simple ways to use Meligyris honey

Greek honey loukoumades

Loukoumades are little Greek doughnuts, crisp on the outside and pillowy within, drenched in honey and cinnamon. They're the ultimate showcase for a good Cretan honey, and they're far easier to make than you might think.

Makes~30 puffs

Prep20 min + rising

Cook20 min

StyleDessert

Ingredients

• 2 cups plain flour
• 1 cup lukewarm water
• 1 tsp dried yeast
• 1 tsp sugar
• ½ tsp salt
• Vegetable oil, for frying
• ½ cup Meligyris wild thyme honey, warmed
• Ground cinnamon and crushed walnuts, to serve

Method

1. Make the batter. Dissolve the yeast and sugar in the lukewarm water and leave for five minutes until foamy. Whisk in the flour and salt to form a sticky, wet batter. Cover and leave in a warm spot for about an hour, until doubled and bubbly.
2. Heat the oil. Pour vegetable oil into a deep pan to a depth of around 5cm and heat to 170°C. A little batter should sizzle and rise straight to the surface.
3. Fry the puffs. Wet a spoon and drop rounded teaspoons of batter into the oil, working in batches. Fry, turning, until deep golden and crisp all over. Lift out with a slotted spoon and drain on paper towel.
4. Drizzle and serve. Pile the hot loukoumades onto a plate, drizzle generously with warmed thyme honey, and finish with cinnamon and crushed walnuts. Serve immediately.

Honey & sage roasted haloumi

This quick mezze plays the floral sweetness of sage honey against salty, golden haloumi. It takes minutes and works beautifully as a mezze dish, a light lunch or an easy entertainer.

Serves4 (as mezze)

Prep5 min

Cook10 min

StyleVegetarian

Ingredients

• 250g haloumi, sliced 1cm thick
• 2 tbsp Meligyris organic sage honey
• 1 tbsp extra virgin Greek olive oil
• Juice of ½ lemon
• A pinch of dried oregano
• Fresh thyme sprigs and crushed walnuts, to serve

Method

1. Sear the haloumi. Heat the olive oil in a non-stick pan over medium-high heat. Fry the haloumi slices for two to three minutes each side, until deep golden and crisp at the edges.
2. Glaze. Lower the heat, add the lemon juice and let it bubble, then spoon over the sage honey so it coats each slice in a glossy glaze. Turn once to coat both sides.
3. Serve. Transfer to a plate, scatter with oregano, fresh thyme and walnuts, and drizzle any pan honey over the top. Serve warm with crusty bread.

Both recipes shine brightest with a genuinely good honey, and this is where provenance pays off. If you'd like to build the perfect Greek pantry around your honey, explore the rest of our range, from handmade Greek halva to cold-pressed olive oils and spoon sweets.

a taste of Greece