01
Why honey crystallises, and why that is good news
Crystallisation is a property of real honey rather than spoilage. Why acacia stays clear for a year, Vlasina sets in three to six months and forest honey almost never does.
ReadFrom the apiary
Notes from the apiary
The questions we get asked most, answered once and properly.
02
How to store honey and what actually harms it
A closed jar, room temperature, out of the sun and always a dry spoon. Why the fridge is not the answer and why honey in a closed jar keeps for years.
Read03
Honeydew honey: the one that does not come from blossom
Forest honey is made from honeydew on beech and fir rather than nectar. Why it is darker and less sweet, why it almost never crystallises, and why it is not there every year.
Read04
Why honey is never warmed above 40 °C
Warmed honey looks better on a shelf and pours into jars more easily. Why we do not cross that ceiling at any step, and what it means for a jar that arrives already set.
Read05
Moving the hives: why the same acacia is taken twice
Acacia flowers for ten days. Moving the hives from 270 to 500 metres starts the same flow over, because higher up the blossom runs about a fortnight late.
Read06
What altitude does to honey
Mountain honey is not a marketing word but the result of a shorter season, colder nights and a different flow. What changes at 1,200 metres and why the same hive yields less there.
Read07
Which honey for what: acacia, Vlasina or forest
Acacia for tea and for children who dislike strong flavours, Vlasina for a spoonful in the morning and for marinades, forest honey with mature cheese. A short guide to the three varieties.
Read08
Honey as a gift: how many jars and which
One to three jars of your choosing, each in 450 or 950 g, sent straight to the recipient with no price in the parcel. How to choose and what to say when you order.
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