Honey was useful to mankind in many ways. It was the only sweetening used until granulated sugar and maple syrup became available in the early 1600s. It served not only as a food, but also as a medicine and a preservative. Some beekeepers added water to liquid honey and allowed it to ferment to produce a wine called mead, probably the first wine known to mankind. In the middle ages, honey wine was served as a ceremonial wine at weddings. It was common practice to give the new bride and groom enough mead to last until the next full moon to insure a happy marriage and healthy offspring. The name given to this period was the “honeymoon.” Beeswax, the empty cells in which honey is stored, had a number of important uses: candles, sealant for canned goods, cosmetics and other uses too numerous to address here.
What kind of honey is it? When People ask me, I tell them, "its everything that’s blooming when the bees are foraging. Its honeysuckle, goldenrod, vegetables in the garden, crab apple blossoms, even dandelions."
How does the honey taste? My honey has a unique flavor that is light, floral, and spicy. It also changes with the seasons. I extract honey from my hives every few weeks to showcase the changing of the seasons and flavors in the honey.
What are the benefits of raw honey? For people who use honey to combat their allergies, this is a great product. The honey contains the pollen from flowers and trees in the neighborhoods where they live.
Why does my honey crystallize?
All honey eventually crystallizes. The higher the glucose/fructose level in your honey the faster it happens.
"Crystallized honey is honey in which some of the glucose content has spontaneously crystallized from solution as the monohydrate. Also called "granulated honey."
Honey that has crystallized over time (or commercially purchased crystallized) in the home can be returned to a liquid state if stirred in a container sitting in warm water at 120 °F (approx 49 °C)."
"Regardless of preservation, honey may crystallize over time. Crystallization does not affect the flavor, quality or nutritional content of the honey, though it does affect color and texture.