Honey

As Winnie the Pooh would say, "Oh my ... all this honey, where to start?"
Honey is "manufactured" in the beehive. Bees can visit more than two million flowers to gather enough nectar to make less than a kg of honey.
The colour and flavour of honey differ depending on the bees' nectar source (the blossoms). There are an impossible number of different honeys available - my favourite being Scottish heather honey.

To Buy:

Honey can be bought in the comb (as it is made in the hive), in a liquid form or naturally crystallised. Some commercial honeys have additives to ensure they are perfectly smooth and of an even consistency. Don't buy them.

To Store:

Honey should be stored at room temperature and out of sunlight and in a covered container. Do not refrigerate honey. Refrigeration will speed up crystallization.

Tips & Tricks:

If your honey becomes grainy or difficult to pour, place the honey container in a saucepan of hot water until it becomes runny again.

Cooking Tips:

Add a spoonful of honey to soy sauce and lemon for a delicious marinade.

Find recipes with Honey

Nutrition per 1 Tablespoon:

Energy (kJ):

378

Moderate GI 55 - 70:

Fat (g):

0.0

Monosaturated Fat , g:

0.0

Salicylates:

Very high

Carbohydrates, g:

23.5

Protein (g):

0.1

Saturated Fat, g :

0.0

Amines:

Low

Glutamates:

n/a

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.