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made by the bees from nectar to preserve this precious surplus for use
during the winter when flowers are scarce and temperatures too low to
fly. The bees keep the inside of the hive warm and ventilated so the
excess moisture is evaporated off the watery nectar and the
concentrated result is honey
In this picture of honeycomb, stored honey can be seen in the cells at the top of the picture.
Below this, you can see the many shades of stored pollen.
average our bees have to fly 100 miles and visit 5000 blossoms to
produce just 1g of honey, that's about 50,000 miles visiting over 2
million blossoms to make one pound!|
It is a delicious
source of natural sugars (glucose and fructose), high in antioxidants,
and naturally sterile and antibiotic and has been used for millenia as
an aid to external and internal health.
Most honey (depending on what species of flower the nectar has come
from) remains liquid for some time before eventually the concentrated
glucose will crystallise and the honey will set. Some prefer honey this
way but it can easily be restored to its liquid state by gentle warming
in hot water.
secreted by the bees in the form of minute flakes, which they mould to
make their honeycomb and to seal their honey with a cap. These cappings
are removed when the honey is extracted and contain the finest beeswax,
fresh and full of natural aroma.
of resins gathered by bees from trees and leaf buds that produce it to
protect against bacterial and fungal infection. The bees line the
inside of their hive with it, giving them protection too. It has been
used for thousands of years for its naturally antifungal, antibiotic
very nutritious, being high in protein, amino acids, vitamins and
minerals. It is collected by the bees as their main source of protein
and is an essential part of their diet.
Heatherbell Honey 1999 - 2012, all rights reserved. None of the
this publication may be used, reproduced or transmitted, in whole or in
part, in any form or by any means, without permission in writing from