Path of a Green Witch Podcast

135. Strange Honey - Doom Bloom


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Substack link https://open.substack.com/pub/parlexia/p/spotted-lanternfly-honey-recipes?utm_campaign=post-expanded-share&utm_medium=web

"Doom Bloom" is the punchy, apocalyptic name given to a unique type of honey produced from the secretions of the spotted lanternfly, an invasive pest from Asia that has heavily impacted the Northeast U.S.1

While typical honey comes from flower nectar, Doom Bloom is technically a "honeydew honey." It was famously branded and marketed by the Philadelphia Bee Co. as a way to find a silver lining to the lanternfly invasion.2

How It's Made
  1. The Bug: Spotted lanternflies feed on plant sap (especially from the invasive Tree of Heaven).3
  2. The Secretion: Because they consume more sugar than they can digest, they excrete a sticky, sugary liquid called "honeydew" (essentially bug waste).4
  3. The Bee: In late summer and fall, when flowers are scarce, honeybees collect this honeydew and process it into honey just like they would with nectar.5
What It Tastes Like

It is famously "polarizing." People rarely think it's just "okay"—they usually love it or hate it.

  • Flavor Profile: It is very dark, thick, and less sweet than floral honey.6 Most tasters describe it as smoky, earthy, and savory, with notes of molasses, bacon, or "wet leaves."7
  • Aroma: It has a distinct, pungent smoky odor.8
  • Texture: It tends to be stickier and "stringier" than traditional clover honey and crystallizes quickly.9
Why It’s Not All Bad
  • High Antimicrobial Power: Recent research from Penn State suggests this honey may have higher antibacterial properties than Manuka honey, potentially making it effective against bacteria like MRSA and E. coli.10
  • Great for Bees: Interestingly, honeybees seem to overwinter very well on this "doom" honey, providing them a food source when nothing else is blooming.11
  • Culinary Use: Chefs and foodies have embraced it as a "party trick" ingredient, pairing it with strong blue cheeses or using it as a glaze for roasted meats where the smokiness can shine.12


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