Posted in Food Facts, The Healthy Hen

The Lo’ Down on Honey

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More and more people are getting back to the basics. Some have resorted to changing up ingredients, such as Sugar to Raw Honey while others are actually growing or raising their own of all sorts of goods— honey, eggs, milk, and meat. Whatever the choice or how far someone is willing to go, I think we can all agree on the reason— health. People are fed up and no longer trust where our commercial food comes from. Other folks are just getting picky as to what they put into their bodies. They don’t trust certain processed foods such as sugar.


Here are some interesting facts about Honey. I gathered them up from a pamphlet called, Honey Acres *Beekeeper’s Best*, and I hope you find them useful.


First off, let’s break down what Honey is. All Natural Honey is made of two key ingredients called fructose and glucose. Glucose is all about energy. Fructose is all about that very original flavor Honey can lay claim to all on its own. There are also minerals, vitamins and other enzymes that can be found in this delicious nectar considered worthy of the Gods.


Types of Honey (this means, what those little bees ate to make it):

Ever hear that saying, “The darker the berry, the sweeter the juice?” Well, the same can kind of be said for honey, except, “The Darker the Honey, the stronger the flavor.” That’s a good thing to keep in mind when you’re choosing.

Buckwheat — Honey that is very dark, reddish brown. It is strong in flavor but actually considered to be one of the healthiest.

Brasswood — They say that this is the perfect honey for tea. It is light and mild but don’t let that fool you. It also has a very distinct flavor.

Orange Blossom— Amber, light with a hint of citrus. If you dig honey on hot rolls or biscuits, then grab a jar of this.

Wildflower — Hearty and full of flavor.

Clover — Great for ice cream and cereals, a light and mild flavor.


They say if you suffer from allergies then take honey made from your area.



Keep honey is a dark, dry place. No moisture. If your honey starts to get a white grainy film in it, like sugar, then that means moisture got in. Don’t worry, though. If this happens, just heat it up by sticking the jar in water. Don’t bring it to a boil, though. Just slowly and lightly heat the sugary stuff away. And don’t become depressed if this happens. It’s actually a good sign—means the Honey you have is pure.

Honey has more calories than Sugar BUT don’t panic— it’s sweeter so you end up using less.


How to convert sugar to Honey in a recipe— generally, to every cup of sugar, you will use 2/3 or 3/4 cups of Honey— depending on your sweet tooth. When using honey, though, reduce the baking temps by 25 degrees.



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