Raw Unfiltered Honey
Frequently Asked Questions:

Q: Is your raw honey 100% Pure?

A: Yes, our raw honey is 100% pure, with nothing added or taken away! We only carry products that are pure and premium quality.

Q: How Do I Store Honey?

A: Good quality raw honey kept in an airtight container can last indefinitely. Archeologists discovered honey in ancient Egyptian tombs and it was still edible! Honey should be stored in a dry place, as it absorbs moisture. Honey with high moisture content can turn bad and ferment.

All pure honey will granulate (become solid) naturally. Honeys from different flowers have different granulation speeds, but in general the lighter honeys granulate faster. Store honey at room temperature. Refrigeration will hasten granulation.

Q: Can I Feed Honey To My Baby?

A: Honey should not be fed to infants under one year of age, as their bodies’ immune systems have not yet fully developed. There is a very small chance that honey, and other raw agricultural products, may contain some spores called clostridium botulinum. The spores do not thrive in the intestines of adults and older children. However, in the young stomachs of infants, the spores can possibly cause a form of food poisoning known as infant botulism.

For older children and adults, honey is a safe and wholesome food.

Q: How much honey does a honeybee produce in a year?

A: Although a colony of honeybees (40,000 or more in the summer) can easily produce over a hundred pounds of honey, a single honeybee produces only about a teaspoonfull in her life.

Q: What is the difference between light colored honey and dark honey?

A: The specific flavor of each honey depends on the particular nectar the bees gather. When bees collect nectar from large growths of one certain blossom, the honey is labeled "single-flower" honey; examples are clover, lavender, sunflower and star thistle. Sometimes bees gather nectar from a variety of sources, making multi-floral honey called "wildflower". Flavors range from light and fruity to tangy and rich.

As a general rule, light-colored honey is mild in flavor, while dark honey is more assertive. Clover, acacia, basswood and orange blossom are some of the lighter varieties; they make wonderful sweeteners for cereal, tea, fruit salads and salad dressings. In the middle range, you find star thistle, Florida tupelo, sage, alfalfa and honeys from berry blossoms, which add a stronger flavor. Dark honey, such as buckwheat, is used like brown sugar or molasses; it works well on oatmeal and in pancakes and whole-grain breads. Flavored honeys are those to which flavoring agents, such as fruit or herb essences, have been added.

Q: At what temperature do the nutrients in the raw honey get destroyed?

A: Do not over-heat raw honey if you want to get the most nutritional content from it! Temperatures above 50 Celcius destroy the natural enzymes in the raw honey.

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