Apicius gives some recipes that have allowed us to reconstruct the nature and type of Roman desserts. Honey is a complex of invert sugars and an unequaled source of energy. The principal ingredient is derived from the transformation of sacrose by an enzyme, invertase, that is secreted in the intestines of bees. Honey sugar practically cannot be crystalized and always retains a certain degree of humidity. The consistency, aroma and flavor of honey depends on the vegetation of the area where it is produced.
Honey is collected in spring and fall but the spring harvest is always better.
The nectar from some plants, especially absinthe, confers disagreeable odors on honey. The sweetest honeys are those made from the nectar of rosemary, orange and acacia blossoms and lavender. Colors range from transparent yellow to extremely dark brown. Acacia honey is straw yellow, while that from heather and linden blossoms is greenish. Chestnut honey is brown, while orange-flower honey is amber with reddish shadings.