Our honey is produced locally by our hives located in farms throughout Eastern Connecticut. It is unfiltered and non-pasteurized to preserve its natural enzymes. The color and taste of honey is dictated by the floral source. Traditionally, in Connecticut lighter honey is produced early in the season and as the season progresses, the honey is generally darker in color. Dark honey is also known to be high in anti oxidants, vitamins, and minerals.
** Do not give honey to infants under the age of 1 because they do not have fully developed immune systems.
Store it at room temperature. No need to refrigerate!
Honey never spoils!! Bacterial growth is inhibited because of the low moisture level in honey. It only crystalizes over time or in colder temperatures and may be re-liquified as explained below.
In colder climates, honey may crystalize in the winter months. If your honey has crystallized, place the container in a warm water bath to return it to the liquid form. Note: It is not recommended to microwave the honey because the intense heat kills natural enzymes and increases HMF levels.
Ways to enjoy your honey:
As a substitute for sugar in cooking or baking:
1/2c honey = 1c sugar
Decrease temp by 25 degrees for baked goods,
Reduce the liquid in the recipe one-quarter cup and add one-half teaspoon baking soda
Contains antioxidants and other vitamins and minerals including the B vitamins, calcium, iron, zinc and magnesium
Inexpensive alternative for carbohydrate replacement during endurance exercise
Can be used on burns and wounds to promote healing and reduce scarring due to antibacterial, antifungal & antimicrobial properties
Great for use as a sweetener for baking, cooking and grilling
Perfect for tea, of course!
Etymology: Latin apiarium, from apis bee:
A place where bees are kept; especially: a collection of hives or colonies of bees kept for their honey.
- Webster's Dictonary