Current Issue - Monthly Tidbits Article
July 2008

Bees Do It....
by Jill Jackson

I have a rose garden in my backyard. When summer arrives, they are in full bloom, and colors line the picket fence that lies along my house. Attracted to the radiant scents and Technicolor glow however, are not only people, but nature’s favorite insect, the Honey Bee. Yes, they come to pollinate and sometimes this can be a bit daunting—that is, until I remember their purpose, to make honey!

Honey is a staple in the culinary world. Whether to cook or bake, there are over 300 varieties of honey available in the US alone, and they can create the mildest of tastes or the boldest of flavors. Do you prefer a light honey for a sugar substitute in your favorite cake, or a rich, dark honey, perfect for candy?

While I mentioned there are hundreds of choices, there are 14 types of honey that are most common. These include Acacia, Alfalfa, Avocado, Blueberry, Buckwheat, Clover, Eucalyptus, Hymetus, Lavender, Manuka, Orange Blossom, Sage, Tupelo, and Wildflower. Each comes from a different geographic region and is derived from a different flower or plant in that area.

For example, did you know that the eucalyptus honey is found right here in our own backyard? California produces this more pungent honey, while Greece is the birthplace of the rarer of types, they Hymetus honey, a dark, rich honey found on Mount Hymettus. The South of France is where Lavender honey is cultivated. More delicate and mild, but rich in culture and provides an elegant and distinct flavor when used in cooking and baking. Definitely more common in everyday baking is Sage honey, and this is also cultivated in California and blended with other honeys for particular tastes.

Honey is also a fantastic substitute for sugar in a recipe. It can be exchanged equally for sugar in most cases and adds richness, color and different textures, based upon the application. For example, when using it to bake, add ½ teaspoon of baking soda for each cup of honey used, as honey is dense and will weigh your product down. The baking soda will help “Breathe Air” into this recipe.

This nectar of the gods is truly a gift. It’s delivery might sting, but the final product doesn’t hurt a bit.