Raw honey is not process filtered and pasteurized, which requires overheating and destroys natural enzymes, much of the wholesome taste, and up to 50% of its original vitamin content. By consuming honey containing local pollens, many allergies can be eased by desensitization.

Local raw honey is hand-processed in small batches, from the hive to the bottle. It may vary in taste and color, depending on where the bees have foraged. Generally, darker honey has a more pungent taste and is higher in mineral content. Lighter honeys are usually higher in sugars, and sweeter in taste.

Unlike commercial honey, which is processed in huge batches, local honey is bottled directly from the individual hives, so their unique flavors are not mixed. Raw honey contains live enzymes, important to the internal actions of many systems of the body. Some commercial honeys may also be adulterated with syrup. When eating honey for your health, it is important to know where it comes from and how it was processed.

Do not refrigerate this natural raw honey, the cool tempertures will hasten crystallization. Store on a shelf in your food pantry.

TIP: If crystallization occurs, simply warm in microwave (30 seconds at a time) or set in warm water.

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