Honey, Raw, Clover

Raw Honey in it's natural state, varies in color and flavor with each small, hand extracted batch. Why does the color change from batch to batch? The color of the honey is directly related to the kind of flowers the bees have been visiting. Clover honey is very light colored (often called “white” honey) and is very mild. The Wildflower Berry honey can be anywhere from medium dark to very dark and has a stronger flavor than Clover Honey.

Nutrition Facts

Serving Size: 1 Tbsp. (21 g)

Nutrient Amount %DV

Calories 90

Calories from Fat 0

Total Fat 0 g 0%

Saturated Fat 0 g 0%

Cholesterol 0 mg 0%

Sodium 0 mg 0%

Total Carbohydrate 23 g 8%

Dietary Fiber 0 g 0%

Sugars 22 g

Protein 0 g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

• What makes Honey Raw? Raw Honey is kept below 120 degrees F. (below pasteurization levels). When Honey is heated above 140 degrees, the enzymes are killed, and the nutritional value is lessened. Most honeys in the store are pasteurized or flash-pasteurized to keep them from crystallizing (also called sugaring). Also, because these sugars are not filtered, it is possible you will find specks or other small impurities in the honey -- things that came with the honey when the grower extracted it from the hive.
• What do I do if my honey is crystallized? Be happy! Now you know that your honey is in it’s natural raw state! To get your honey back to liquefied form, set the container of honey is warm water -- 120 degrees or less (about what is comfortably warm water for your hand). Do not put the honey in the microwave, as it will have a tendency to get too hot and then not have the beneficial properties of raw honey.
• There are four different “sugars” in honey, and each sugar determines how easily the honey crystallizes. For example, Canola Honey (which we do not carry) crystallizes very quickly, while sweet clover doesn’t crystallize very easily -- all due to the kind of “sugars” in the honey.
• How long will honey keep? Forever. Once it crystallizes, it has the natural preservative qualities of sugar.