13 Α feast of flavour Cyprus blossom honey (Kypriako meli antheon) Honeyis a food item produced by bees as they collect nectar or honeydew from the live parts of plants, carry it, enrich it and store it in their honeycombs until maturation – which is how it is distinguished between blossom honey and honeydew honey. The Cypriot honey exclusively denotes blossom honey. Thyme, citrus fruit, wild rosemary etc. are considered important bee-friendly plants. History: Cypriot honey has a long history, its fine quality being renowned since days of old. References on Cypriot honey are found in De re rustica eclogae (known as Geoponica) by Cassianus Bassus (6th c. AD) whence the “Chytrion Meli”, namely honey produced in the area of Chytri (present-day occupied Kythrea). Cassianus Bassus had drawn this information fromwritten records by Diophanes (1st c. BC). Pliny (Naturalis Historia 11:33) alsowrites about Cyprus’ profusion of honey. Reports by foreign travelers such as Russian monk Vassili Barski, rank honey among Cypriot exportable products. The significance of apiculture on the island is also evi-
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