What flavor type contribution are you getting from honey in your saisons and how much are your using?
The flavour contribution depends a lot on what type of honey you use. Mostly for me it's blackberry or orange blossom. Blackberry has a distinct blackberry hint to it which is really nice. Orange blossom is more subtle but it's a cross between sweet orange and flowers.
I use ~1 kilo to 40 liters or about 1 lb to 5 gallons. I add it after the first 3-5 days of fermenation but if I forget I have added it later. The saison yeast is not like a british yeast in that once it starts to drop out there is no going back. even if it's been more than a week the fermentation will kick right back into action. I consider honey sanitary by nature so I just pour 1/2 a 2 lb jar into each bucket and let her go.
It's a subtle flavor note. It's not going to jump right out at you. I have as times wondered if it's even worth the money but when I do it with plain sugar I miss it.
I recently found that for a more pronounced honey character an ounce or so of chamomile flowers and leave (bulk chamomile tea) at flame out adds a really intense honey like aroma and flavour. More than honey does in my opinion.