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This spring wildflower honey from our friends in the hive is a little bit like "creamed honey", since it quickly and naturally partly-crystallized. It still melts decadently on warm bread or in your tea. If you prefer your honey completely liquid, no problem, just warm it -- but beware that this will possibly change the allergy-protection properties unique to truly raw honey (via the pollen). This spring's honey is a lighter golden color than last year's spring honey, and my niece (a super critical taster, age 9) keeps declaring it the best thing she has ever (or will ever) taste in her whole life-- though she's said that each time she's had honey from here. Best compliment ever, in any case, and the bees approve. Though bees can fly miles looking for forage, the land nearest our farm is dominated by forest and pasture, so this spring-time mountain honey will be dominated by area tree and wildflower pollen and nectar. The sourwood trees just started blooming after we 'borrowed' this honey from the hives, so we will have to wait until I can bottle the harvested August honey to sample sourwood honey. This honey has been strained with a coarse mesh only. Our honey contains propolis and pollen, and is completely free of any additions. It has never been heated at all by any humans, but I can't speak for the bees.
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This spring wildflower honey from our friends in the hive is a little bit like "creamed honey", since it quickly ... more