On this page, please find a number of Frequently Asked Questions. To find the answer to a particular question, please click on the question. If you still don’t have the answer to your question, please email us your question to firstname.lastname@example.org and we will be able to get back to you with the answer.
Raw honey is honey in the rawest form (straight from the hive). This means that the honey hasn’t been pasteurized.
If the honey sets (crystalizes) please don’t panic as it has not gone off. Simply place your jar of raw honey in a glass bowl, quarter fill a pan with boiling water then place the bowl into the pan. The steam should heat the bowl, which heats the jar with out over heating it. Keep the water boiling by turning up the heat on the hob. Your honey should be runny again in 10 minutes or so.
Officially for food standards honey needs an expiry date, however it is a well-known fact that honey doesn’t actually go out of date. They found honey in Egyptian tombs, which was over 2000 years old, and it was still edible!! The reason honey doesn’t go off is because of it’s high sugar and low water content.
For some reason, there is a perception that honey that crystallizes has “gone bad” or that it is a sign of contamination. No! It’s actually a sign of high quality honey. Don’t throw your crystallized honey out, unless you like to waste delicious food. Honey is a super-saturated solution of two sugars: glucose and fructose. Since it’s super-saturated, it’s a natural chemical process that some of the sugars eventually come out of solution. Honey will even crystallize when it’s still in the comb.
It’s recommended that honey should not be given to infants under one year of age because of the rare possibility of being infected with the bacteria that causes botulism (Clostridium botulinum). Once a toddler reaches one year old, their digestive system is mature enough to kill any botulism.
Yes, all honey contains traces of pollen. This is how it can help you hay fever and how companies can trace the origin of their honey as different countries have different pollens.
Creamed honey doesn’t actually contain cream, it is just the description of the state which the honey gets into. Creamed honey is honey that has been processed to control crystallization. Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth spreadable consistency.
To make our ginger infused honey we add root ginger to give it the ginger taste.
Although it hasn’t been scientifically proven, raw honey is very comparable to Manuka honey. The difference is Manuka honey has proven strength levels of antibacterial properties. However, a recent finding has people to believe that not all Manukas are what they say they are.
The UK consumed 1700 tonnes of Manuka honey while New Zealand only produced 1600 tonnes. Bear in mind we aren’t the only country eating this honey. This leaves Manuka open to lots of speculation but if you do get a genuine Manuka honey it does have great properties. The Jury is out on which is best though, Manuka or Raw honey. In Victorian times doctors and nurses used to put UK raw honey on cuts, wounds and burns which healed the patients perfectly, so why do we all of a sudden need Manuka honey…
You should store you honey in a dry place at room temperature with the jar securely sealed. Once opened you should store the honey in the same way.
You should store your cut comb in a dry place at room temperature with the container securely sealed. Once opened you should store the cut comb in the same way.
The bees put their honey into the frames of their hives and seal it with wax. The beekeepers then collect some of the frames full of honey from the hive ready for extracting but always leave plenty of honey for the bees with the beekeepers only taking the excess honey which they don’t need.
When the bees enter their hive carrying pollen, it knocks off their back legs therefore they lose some of the pollen. It is then caught in little trays in the hive and the pollen is collected from there. The bees do not go short of pollen as it’s the beekeepers job to keep a close eye on the bees and the hives to make sure the whole colony is as healthy as possible.
Bees start making honey, by collecting nectar from the blossom by sucking it out with their tongues. They store it in what’s called their honey stomach, which is different from their food stomach. When they have a full load, they fly back to the hive. There, they pass it on through their mouths to other worker bees who chew it for about half an hour. It’s passed from bee to bee, until it gradually turns into honey. Then the bees store it in honeycomb cells, which are like tiny jars made of wax. The honey is still a bit wet, so they fan it with their wings to make it dry out and become stickier. When it’s ready, they seal the cell with a wax lid to keep it clean.
So that’s how bees make honey. They don’t make very much of it, though. It takes at least eight bees all their life to make one single teaspoonful. Fortunately for us, they usually make more than they need, so we can have some, too.