Depending on how your year went, you are likely harvesting honey now. If it’s your first year, you may not be taking any honey to ensure you have enough to overwinter your bees. For tips, see our blog on how much honey to take.
Honey bees use enzymes and dehydration to turn the sugar in nectar into honey. Honey packs a punch of many nutrients and antioxidants, and the source of nectar also makes a big difference in the taste and colour of honey too. Whatever way you enjoy honey, it’s a always a treat!
Raw Honey is taken straight from the hive and is strained to remove impurities, and beeswax before it is bottled. It is unpasteurized and will crystalize faster than some store bought honey, but you can warm it to have it return to its liquid state.
Cut Honey Comb is as pure as you can get it from a hive. It is still in its hexagonal cells and cut into squares directly from the frame. You can eat it with wax an all.
Creamed Honey is strained and cleaned much like raw honey, but it undergoes another process to cream it. It is usually placed in a creamer and spins to encourage crystallization/thickening. This is done over a few days to break down the crystals to make it smoother and creamier. Some people prefer the smooth, creamy texture of this honey.
Infused Raw or Creamed Honey can also be infused with different flavours from habanero to lemon. Infusing honey is relatively simple too. You just need a clean jar, put the flavor of choice in the bottom and let it sit for 5-7 days so it absorbs the flavor. Once it is complete, you need to strain it of any debris (if there is any).
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Queen bees do a lot of work in their short lives. A queen lays 175,000 to 200,000 eggs each year! In two to three years, the queen is usually at the end of her ability to lay enough eggs for a colony to succeed. So, what is requeening and what are the five signs to look for?