Local RAW honey
Honey Facts
Honey is more than just a natural sweetener; it's packed with unique properties that make it one of the most remarkable foods nature has to offer.
- Honey is the only food that never spoils. Archaeologists even discovered edible honey in King Tut’s tomb!
- Honey contains all the substances necessary to sustain life, including natural sugars, enzymes, and trace amounts of water.
- Honey comes in several forms: liquid, cut comb or chunk honey, and creamed or whipped honey.
- The flavor and color of honey are determined by the floral sources visited by the bees.
- Do not feed honey to infants under one year of age, as their immune systems are not fully developed.
Honey Storage
Honey may crystallize over time (become course or granulated), especially in cooler temperatures. This natural process is a sign of pure, unprocessed honey and occurs when glucose separates from the water content in the honey, forming sugar crystals. Crystallized honey is still perfectly safe and delicious to eat.
To help prevent crystallization, store honey in a tightly sealed container at room temperature, ideally in a dry, dark cupboard away from direct sunlight or moisture. Refrigeration accelerates crystallization and is not recommended.
If your honey begins to crystallize, do not throw it out. To restore it to a liquid state:
- Fill a microwave-safe bowl with water and heat the water in the microwave for 3 to 5 minutes.
- Carefully remove the bowl and place your sealed honey container into the warm water.
- Let the jar sit, and reheat the water as needed until the honey fully liquefies.
Avoid microwaving the honey directly, as high heat can damage its natural enzymes and flavor. With gentle warming, your honey will return to its smooth, golden consistency, ready to enjoy.
Cooking with Honey
Honey is a natural sweetener packed with antioxidants and is free of fat, cholesterol, and sodium. It can be used as a substitute for sugar in most recipes.
Tips for cooking with honey:
- Use less honey than sugar. Typically, 3/4 cup of honey equals 1 cup of sugar.
- Reduce oven temperature by 25°F to prevent over-browning.
- Add 1/2 teaspoon of baking soda for every cup of honey used.
- Reduce the liquid in your recipe by 1/4 cup for each cup of honey.
- Lightly coat measuring tools with oil or non-stick spray before measuring honey to help it pour easily.
Honey Q & A
How do bees make honey?
Bees make honey when they ingest nectar from flowers and mix it with natural enzymes inside their honey stomach. Those enzymes convert the sugar components of nectar into sweet honey. Once back at the hive, they deposit the nectar into honeycomb cells and fan it with their wings to reduce moisture, turning it into thick, sweet honey.
Why does honey come in different flavors?
Honey flavor and color vary depending on the flowers the bees visit. Lighter honeys tend to be mild, while darker honeys have a stronger, more robust taste. To label honey by floral source, at least 50% of the nectar must come from that plant.
What are the health benefits of honey?
Honey is rich in natural vitamins and antioxidants that support overall wellness. It’s free of fat, cholesterol, and sodium, with one tablespoon containing about 60 calories. Many people enjoy local raw honey not just for its flavor, but also for its potential to support immunity, ease seasonal allergy symptoms, and boost energy.
How is honey beneficial in beauty products?
Honey naturally draws moisture into the skin, helping it stay soft, smooth, and hydrated. That’s why it’s a favorite ingredient in lotions and lip balms to keep skin feeling healthy and refreshed.
Can honey be used for first aid?
Yes. Honey has the ability to attract and absorb moisture, which makes it very soothing for minor burns. Honey reduces swelling and scarring during the healing process of burns. Honey's antibacterial properties speed up the healing time of open wounds and aid in combating infection. If a sore throat develops, mix honey, lemon juice, and a pinch of salt in warm water and either gargle or sip to ease inflammation.