Frequently Asked Questions

1. How is your honey processed?

Frames of ripe honey are removed from the hive and brought in to the honey house. (Honeybees are notorious horders and will store honey well beyond the needs of their hive. Only the excess honey is harvested).

A hot knife is used to remove the beeswax capping, and expose the honey underneath. The frames are placed in an extractor. (We have two: "Ike" and "Tina"). A basket within the extractor spins on a central axis and the honey is pulled from the comb by centrifugal force. After flowing out of the extractor gate, it passes through a coarse sieve. It is then bottled raw and unfiltered.

2. Why do different honeys taste different?

The flavor and aroma of honey is influenced by the nectar source surrounding the beehives, as bees will generally forage within three miles of their home. Single source honeys such as orange blossom and blackberry blossom are obtained by placing hives in an orchard or field where these plants are blooming, while wildflower honey is obtained when hives are surrounded by multifloral sources. Because floral sources differ seasonally and regionally, wildflower honey will differ in flavor seasonally and regionally. (The honey from my backyard hive takes on a minty taste in the summer when my spearmint is in bloom).

3. What is creamed honey?

Most raw honeys will crystallize eventually, some with large gritty crystals, which creates an unpleasant texture. Creamed honey is intentionally crystallized honey. By seeding liquid honey with a very smooth, finely grained crystallized honey, a smooth creamy consistency is achieved as the liquid honey sets. It is a wonderful addition to any high tea service or a simple peanut butter sandwich.