Forest honey, also called honeydew honey, honeydew or dew, is the natural food produced by bees mostly throughout the Iberian Peninsula excluding the coastal area, mainly oaks, holm oaks, chestnuts, pines, hazel trees and shrubs among others and harvested normally in the months of August and September. They are honey with a high content of mineral salts especially iron (since it has more conductivity than other varieties of honey), so they are recommended when we have an iron deficiency. Normally this natural product is a very dark color, although sometimes we can find it yellowish depending on the variety of honeydew. They usually solidify with difficulty and both their smell and taste remind us of spices and resins. They also have less sugar than the rest of the honeys and, on the other hand, they contain a higher concentration of polyphenol, so honeydew has a greater antioxidant capacity, according to Ana Rosa Pérez in the Imidra project. Although it is commonly called honey, technically it is not considered as such, since the bees do not transform the nectar of the flowers, if not, the sugary solutions that exist in the leaves of these trees and shrubs, and that are produced by insect bites, mainly from aphids. We could call it leaf honey. This type of natural food is highly appreciated in Europe and Turkey for its medicinal use.