Honey Information

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National Honey Board


Alfalfa is a legume with blue flowers. It blooms throughout the summer and is ranked as the most important honey plant in Utah, Nevada, Idaho, Oregon and most of the western states. Alfalfa honey is white or extra light amber in color with a fine flavor. The honey also has good body, which makes it a perfect table honey.


Blackberry is a white honey, sweet and mild with a distinctive fruity flavor.


Clovers are the most popular honey plants in the United States. White clover, alsike clover, and the white and yellow sweet clover plants are the most important for honey production. Depending on location and source, Clover honey varies in color from water-white to extra light amber and has a mild, delicate flavor.


Dandelion honey is the amoung the first crops of the year. Dandelion Honey is rare since beekeepers seldom harvest it. Ours crystalizes within days of harvesting. You can smell and taste the dandelion as you consume the honey.


Knapweed honey has a mild flavor with a unique tang that brings its demand. The color is light amber.

Orange Blossom honey is often a combination of citrus floral sources. Orange is a leading honey source in southern Florida, Texas, Arizona and California. Orange trees bloom in March and April and produce a white to extra light amber honey with a distinctive flavor and the aroma of orange blossoms.


Sage honey can come from different species of the plant. Sage shrubs usually grow along the California coast and in the Sierra Nevada mountains. Sage honey has a mild, delicate flavor. It is generally white or water-white in color.


When baking with honey, remember the following: Reduce any liquid called for by 1/4 cup for each cup of honey used. Add 1/2 teaspoon baking soda for each cup of honey used. Reduce oven temperature by 25°F to prevent over-browning.


Store honey at room temperature – your kitchen counter or pantry shelf is ideal. Storing honey in the refrigerator accelerates the honey’s crystallization. Crystallization is the natural process in which liquid in honey becomes solid. Honey stored in sealed containers can remain stable for decades and even centuries! However, it tends to darken and lose its aroma and flavor over time. This is a temperature-dependent process, making the shelf life of honey difficult to define. For practical purposes, a shelf life of two years is often stated. If your honey crystallizes, simply place the honey jar in warm water and stir until the crystals dissolve. 


Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.


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