*** WE ARE CURRENTLY SOLD OUT OF SPRING BLOSSOM ***
Spring Blossom: Primarily collected from the flowering
head of the staghorn sumac, whose edible fruits are rich in Vitamin C,
making this honey an excellent choice for cold and flu season. Also in
bloom at this time are wild berries, black elder, and wild roses.
Spring Blossom honey is extremely slow to granulate as its nectars are
collected from fruiting trees and shrubs, which are higher in fructose
than ground flowers. Spring
Blossom honey is a pale yellow color that has a mild citrus flavor and
pairs well with tea, fruit, and sharp cheeses.
Summer Flower: A more complex wildflower blend that is light amber in color and imparts some of the warmer caramel flavors associated with clover honey. Summer Flower honey varies in the time it will take to granulate and can take on a slightly different flavor and color from year to year depending on which floral nectars are available to the bees. Pairs well with breads, pastries, and soft cheeses.
We only offer our spring and summer honeys in the apothecary jars because they are very slow to crystallize and will
remain attractive in the jar and easy to pour when stored at room
temperature. Certain varieties of honey will slowly begin to crystallize when
stored for extended periods below 70 degrees and crystallize fastest (within weeks!) when stored
between 50 and 60 degrees. Honey never goes bad. If
your honey crystallizes, it may be restored to liquid form by allowing
bottle to stand for several hours in a 130-degree water bath or
other form of controlled heat. Pasteurization temperature is 165
degrees. In order to retain as much of the living enzymes in honey as
possible, it is better to apply heat at a lower temperature for a longer
period of time.
Registered PA Department of Agriculture.