Salt Spring Island honey comes in small batches with each batch having a different floral source, aroma, moisture content, and color. The batch and source information on the label helps us keep track of various details about that particular jar of honey.
Honey you find on the grocery store shelf is not really local honey even if it states on the label that it is, because of the loose definition of local. Local could mean anywhere within 400 miles, and even then, beekeepers can buy honey from other places and add it to their own honey up […]
It is very difficult to make surplus honey on Salt Spring Island. This is due to not having large fields of flowering monoculture like clover, canola, or alfalfa. Salt Spring bees collect honey from wildflowers and blooming trees instead. Salt Spring also often experiences very dry summers which result in the flowers not being able […]
Honey is considered raw if it has not been heated beyond the temperatures that you would find inside a hive on a summer day. It is slightly heated to allow it to flow for extracting and bottling purposes but it is never heated above 35-37c. Raw honey has also never been filtered, only put through […]
Most liquid honey crystallizes eventually and depending on the source of the honey it might take a month and it might take years. For example Maple blossom honey stays liquid much longer than other honey. If your honey crystallizes that does not mean it is going bad. You can put it in hot (37c) water […]