Just finished extracting the last of the Spring honey and, because we had such wonderful weather, there’s been quite a lot of it. Spring honey is very different to the main crop harvested at the end of the season in Autumn. This is due to the forage available to the bees which includes, particularly around my apiaries, fruit tree blossom. Spring honey is usually thicker in consistency, sweeter and, due to a higher glucose content, tends to crystalise more readily. All honey will crystalise at some point and to return it to it’s former state, gently warm it in a pan of water – Never microwave. It will kill a lot of the goodness within the honey.
